22 types of the most popular Italian pasta

Pasta is the queen of Italian cuisine. In a year, the average Italian consumes more than 26 kg of pasta — four times more than, for example, an American. To date, both dry and fresh pasta is produced in Italy, mainly from durum wheat. In total, there are about 350 of its species. An integral part of the pasta is the sauce, which is prepared on the basis of a variety of vegetables, meat, cheese or seafood. Those who are lucky enough to try real Italian pasta will never forget its taste and aroma.

1. Mafalde — pasta in the form of ribbons with wavy edges. The dish comes from Naples. (Francesca Longo)

2. Fettuccine is a paste in the form of long strips of dough about 7 millimeters wide. The name comes from the Italian word "fettuccia", which means "ribbon". (James)

3. Linguine is a long paste with a slightly flattened shape. The name comes from the Italian word "linguine", which means "tongues". The dish comes from Campania. (tracy benjamin)

4. Bigoli — paste in the form of long hollow tubes. The dish comes from Veneto. (Terre dei Trabocchi)

5. Bucatini — pasta in the form of long tubes. The name comes from the Italian word "bucato", which means "leaky". The dish comes from Lazio. (kochtopf)

6. Pappardelle — pasta in the form of ribbons 13 mm long. The dish comes from Tuscany. (Terre dei Trabocchi)

7. Capellini. The name comes from the Italian word "capello", which means "hairs". (Pink Sherbet Photography)

8. Pipe rigate is a paste in the form of tubes twisted in a semicircle. The dish comes from Campania. (Martin)

9. Farfalle — pasta in the form of bows or butterflies. The name comes from the Italian word "farfalle", which means "butterflies". The dish comes from Lombardy and Emilia-Romagna. Farfalle is often used as an ingredient for salads or stews. (madlyinlovewithlife)

10. Concillier is a paste in the form of shells up to 5 cm in size. As a rule, concilliers are stuffed with minced meat or fish and baked with sauce in the oven. (freestock)

11. Cavatelli pugliesi — pasta in the form of small shells. The dish comes from Puglia. (Terre dei Trabocchi)

12. Gemelli — pasta in the form of two twisted tubes. The name comes from the Italian word "gemelli", which means "twins". (Matthew Mendoza)

13. Trofie — paste in the form of flagella. The dish comes from Genoa. (Artizone)

14. Penne paste in the form of a hollow tube with oblique slices. The name comes from the Italian word "penna", which means "feather". (Stuart Webster)

15. Rigatoni is a paste in the form of thick short tubes. (Chicken Farmers of Canada)

16. Chellentani — paste in the form of springs. The dish comes from Veneto. (Nathanael Hevelone)

17. Fusilli paste in the form of a spiral. The name comes from the Italian word "fuso", which means "spindle". (Rachel)

18. Radiator paste, shaped like radiators. (I Believe I Can Fry)

19. Garganelli — pasta with the addition of eggs. The dish comes from Bologna. (Jameson Fink)

20. Ruote — paste in the form of a spiral of wheels. Served with a thick cheese sauce. (cookbookman17)

21. Torchetti — pasta in the form of towers. The dish comes from Emilia. (Katrin Morenz)

22. Apulian ears. The dish comes from Puglia. (Terre dei Trabocchi)