7 Types of Pasta You Must Try

1. STRAND PASTA

Spaghetti is a favourite of most pasta lovers and a staple of family meal planning. Its name translates from Italian to mean “thin string” or “twine”. It is part of the group called strand pastas, which happen to be some of the most frequently enjoyed noodles worldwide.

Strand pastas are made by cutting the pasta into long, cylindrical rods of varying thicknesses.This group offers a variety of sizes ranging from Spaghettoni, which is thicker, to Capellini d'Angelo, the thinnest round rod. These types of pastas are best when paired with a sauce that can coat the noodles in a nice and even way like olive oil that is mixed with a little bit of garlic and fresh herbs or a tomato sauce.

RECIPE FOR PASTA LOVER:
Try this classic recipe for Cacio e Pepe that perfectly uses strand pasta.

2. RIBBON PASTA

Ribbon pasta is wider and flatter than string pastas. Within this family of pastas is Fettuccine, Linguine and Pappardelle, to name a few. These pastas are great with creamy sauces as their wider surface area can stand up to rich sauces.

The thinner, narrower noodles like Fettuccine and Linguine are traditionally used with lighter cream sauces like Alfredo and a protein like seafood. Pappardelle, on the other hand, since it is one of the thicker and wider ribbon pastas, is a good choice for robust and meatier ragus if you enjoy that combination.

RECIPE FOR PASTA LOVER:
Add a tart and fun twist to a favourite pasta dish with this recipe for Sun Dried Tomato Fettuccine.

3. TUBULAR PASTA

A versatile type of pasta noodle, tubular pastas, can be fashioned into long forms like Bucatini, short forms like Rigatoni, narrower forms like Tortiglioni and small tube forms like Macaroni. A useful tip is that if the word “Rigate” follows the pasta name then the pasta noodle will feature ridges which double as “sauce catchers” for sauces like pesto.

The thin, long versions of these pastas, like Bucatini and Perciatelli have a hole that runs through their centers that can be filled with thinner or looser sauces.

These noodles are considerably more substantial than string pastas. This allows them to take on more flavourful herbs, spices and proteins like red pepper flakes or bacon. The shorter pastas can be used in several ways and make for a nice addition to casseroles, soups and salads.

So, remember, the larger the tube, the more “substance” the pasta can handle.

RECIPE FOR PASTA LOVER:
Give this Pasta Fagioli recipe a try. It uses chunky vegetables, white beans and a short tubular pasta to create a hearty soup that is perfect for any cold, wintery night.

4. STUFFED PASTA

This family of noodles typically come in the form of pockets or rolls that can hold a filling. Popular stuffed pastas include Cannelloni, Tortellini and Ravioli. They are commonly filled with meats, vegetables or cheeses and finished with a simple sauce.

A fun take on a stuffed pasta is a Pierogi. This traditional Polish favourite is often filled with meat, vegetables, cheese or even fruit. There’s also Laminated Parsley Ravioli with Chive and Chevre, which makes an elegant dish for upscale dinner guests.

5. MICRO PASTA

These mini pastas maximize flavour when used as part of soup and salad recipes.

Use Orzo, which many confuse with rice since they are similarly shaped, for your tomato soup and minestrone as they will add a touch of texture and flair. You could also use Ditalini in a refreshing seafood salad. Pastina, Acini di Pepe and Fregola, a semolina pasta from Sardinia, are tiny pastas that can add body to soups or can be served with a straightforward butter sauce topped with just the right amount of grated Parmigiano Reggiano.

RECIPE FOR PASTA LOVER:
Enjoy a summery Salad Jar with Tomato Cream Dressing at your next summer picnic. This recipe uses Pearl Couscous, a Middle Eastern pasta with a bit of chewiness and bite.

6. UNIQUE PASTA SHAPES

Pasta comes in tons of fun and unique shapes so you can get as creative as you want. Look for pastas shaped like ears (Orecchiette), radiators (Radiatore), butterflies (Farfalle) or seashells (Conchiglie) – and loads of others. The fun shapes and names are a great way to get kids excited about eating pasta.

Since these types of pasta shapes are known to have a substantial “bite” to them and are often ridged or have small holes or crevices, they are the perfect vessels for thick and hearty sauces and meats and vegetables that are chunkier.

RECIPE FOR PASTA LOVER:
This recipe for Shrimp and Veggie Pasta Salad uses shells to catch all the seafood and vegetables and is coated in Lemon-Herb Vinaigrette dressing.

7. SPIRALIZED VEGETABLE NOODLES

If you want to add more vegetables to your diet or are interested in some low-carb twists on classic pasta recipes, then consider substituting pasta noodles for spiralized vegetables. Zucchini noodles are the most popular choice due to their mild taste and ability to take on a variety of flavours and sauces and are versatile and delicious.

Not a fan of zucchini? Not to worry. There are dozens of vegetables that can be nicely spiralized into “noodles.” You could try squash, carrots, parsnips and sweet potatoes, among others, which can inject new life into many pasta dishes.

The KitchenAid® stand mixer has a Spiralizer Attachment so you can expand your culinary creativity and explore new pasta possibilities. Try this beloved citrusy recipe for Lemon Shrimp Scampi, which cleverly substitutes traditional Angel Hair with zucchini noodles.