Pasta is more than a staple in Italian cuisine. It’s a food that’s deeply rooted in history and tradition. Each region has created pasta shapes designed to complement local ingredients and sauces. Whether it’s the hearty hold of bigoli or the delicate embrace of tortellini swimming in bone broth, these unique shapes of pasta are not random; their size, texture, and shape enhance specific recipes. By understanding these pairings, you bring authentic Italian flavors into your home with regional pasta shapes.
Regional pasta shapes and their ideal sauce
Our pasta guide explores eleven regional pasta shapes, their origins, and the perfect sauces to match. Use this knowledge and our cooking tips to refine your cooking and create dishes true to Italy’s culinary heritage.
Bigoli with Anchovy Sauce
Bigoli are thick, tubular noodles traditionally made a special press, called a bigolaro, invented in Padua in 1604: a sensational contraption where the pasta maker maker sits and spins a wheel to extrude the pasta.
The noodles’ rough surface helps slippery sauces cling to it. In Veneto, bigoli are dressed in an onion and anchovy sauce, and simply called bigoli in salsa which is a classic pairing. The punchy sauce melds perfectly with the hearty texture of bigoli. To cook like a true Venetian, sweat golden onions in a pan until translucent, add oil-packed anchovies and stir to break them down completely, to form a creamy sauce. Toss the boiled al dente pasta directly in the simmering sauce to coat it thoroughly before serving. No cheese, please!
Chitarra with Tomato Sauce, Abruzzo Style
Pasta alla chitarra is a square-section noodle made using a special wooden tool strung with metal wires, like a guitar.
This pasta’s squared edges hold sauces better than round spaghetti. In Abruzzo, tomato sauce made with lamb is a traditional pairing. Sear the lamb pieces with garlic and rosemary, then simmer in tomato passata until tender. Toss al dente chitarra in the sauce, letting the pasta absorb the flavors. Sprinkle pecorino cheese on top before serving for an extra layer of authenticity.
Orecchiette with Broccoli Rabe
Orecchiette, meaning “little ears,” hails from Puglia. Its small, concave shape cradles sauces perfectly, making it ideal for dishes like orecchiette with broccoli rabe.
Blanch the broccoli rabe briefly in the same salted water used for boiling the orecchiette, then drain and drag both in a large pan with olive oil, garlic, and red chili flakes for a spicy kick. Pro tip: Add an oil-packed anchovy or two to the mix for a deeper, savory flavor. Plate and finish with a drizzle of extra virgin olive oil from Puglia. The pasta’s shape ensures each bite will deliver a balance of pasta and greens.
Tortellini in Brodo
Tortellini, tiny stuffed pasta from Emilia-Romagna, shine in broths where their delicate flavors can stand out. The delicious filling is ground pork, prosciutto, and Parmigiano Reggiano: ingredients that enrich the broth as the tortellini cook in it.
Simmer your broth from scratch using chicken, beef, or capon bones with a carrot, half an onion, a celery rib and a bay leaf for a deep flavor. Remove the vegetables and leaves and drop the tortellini directly into the boiling broth, letting them cook for a minute or two. Serve hot with freshly grated Parmigiano Reggiano. Nonna tip: add a splash of red wine to the bowl…
Bucatini all’Amatriciana
Bucatini, a hollow, spaghetti-like spaghetti, is a staple of Lazio, the region of which Rome is the capital. Its unique shape makes it ideal for sauces like Amatriciana, simple ingredients transformed into something bold and unforgettable. And so Roman!
The pasta’s hollow center absorbs the rich flavors of the sauce, ensuring every bite is flavorful. To prepare amatriciana, cook strips of guanciale (cured pork cheek) until crisp. Add peeled and crushed tomatoes*, and simmer with a hint of chili for subtle heat. No salt needed in this sauce! Cook the bucatini al dente, then toss it with the savory sauce. Finish with grated Pecorino Romano, a Lazio specialty. *My Roman mamma would also add a finely chopped red onion to the sauce, but purists may criticize this choice.
Busiate with Pesto alla Trapanese
Busiate, spiral-shaped pasta from Sicily, is hand-rolled and twisted around a knitting needle-like rod. Among the many options, the sauce of choice is a lesser-know recipe: pesto alla Trapanese, a bright sauce made from ripe tomatoes, toasted almonds, garlic, and basil.
Blend these ingredients with extra virgin olive oil until slightly chunky. Boil the busiate al dente, then toss them with the pesto. The shape of the pasta allows every bite to carry sauce, ensuring consistent flavor throughout. Leave the cheese and add a handful of garlicky toasted breadcrumbs for texture instead.
Pizzoccheri with Potatoes and Savoy Cabbage
Pizzoccheri is a flat and short ribbon-shaped pasta made with buckwheat. Typical of Valtellina in the northern region of Lombardy, its nutty flavor pairs well with rustic ingredients like potatoes and cabbage.
Boil the diced potatoes and Savoy cabbage in salted water before adding pizzoccheri to the pot. Once cooked, layer the pasta and vegetables with thin slices of semi-soft cheese like Casera della Valtellina. Pour melted butter infused with garlic and sage over the layers. Pro tip: Pop the layered pizzoccheri in the oven a few minutes for a texture boost.
Cavatelli with Sausage and Greens
Cavatelli and its characteristic grooves trap sauces like a pro. They are a staple in southern Italy, particularly in Molise and Puglia. The simple shape, made by rolling small pieces of water and flour dough into hollowed shells, reflects the rustic, hearty cuisine of these regions.
Pair them with crumbled Italian sausage rendered our with garlic, and chili flakes. Deglaze the pan with a splash of white wine before adding cooked cavatelli and your choice of greens (spinach, bitter greens, kale…). Finish with dollops of creamy ricotta and a handful of grated Pecorino Romano. Stir gently to coat the pasta without breaking it. The balance of savory sausage and mild ricotta makes this dish satisfying and easy to prepare.
Strozzapreti with Wild Mushrooms
Strozzapreti is a twisted, hand-rolled pasta from central Italy, in particular from Emilia-Romagna and Tuscany. Its name, which humorously translates to “priest-chokers,” is steeped in folklore about the regions’ left-leaning origins. Its uneven shape makes it perfect for earthy mushroom sauces.
Use fresh porcini or a mix of wild mushrooms sautéed with olive oil, garlic, and thyme. Deglaze the pan with white wine and reduce until thickened. Toss the cooked al dente strozzapreti with the sauce, ensuring the mushrooms cling to the pasta’s ridges. Top with parsley and an optional sprinkle of Parmigiano Reggiano for a rustic, flavorful bite.
Paccheri with Seafood
Paccheri are large, hollow tubes from Campania, that excel with seafood-based sauces. The pasta’s size allows it to capture the juices and pieces of seafood, enhancing every bite with a hidden surprise.
Sauté clams, mussels, and shrimp with garlic, olive oil, and white wine. Add an optional handful of cherry tomatoes for color and flavor. Cook the paccheri until al dente and toss it in the seafood mixture, letting the sauce seep into the pasta’s hollow center. Serve with fresh parsley or basil and lemon zest for brightness.
Malloreddus with Lamb Sauce
Malloreddus, are small, ridged pasta shaped like tiny elongated shells. Also called gnocchetti sardi, for their similarity to gnocchi but made with semolina flour rather than potatoes. Their grooves help sauces cling, and the overall texture makes them ideal for hearty, rich ragùs, such as those made with lamb, tomato, and pecorino. Start a soffritto for your slow cooked lamb ragù. Toss the cooked malloreddus in the sauce until coated evenly. Top with grated pecorino sardo for a true taste of Sardinia.
Italian pasta shapes reflect centuries of culinary traditions. Understanding their purpose helps you match sauces and ingredients with precision. Experiment with pasta and sauce pairings to bring authentic Italian cooking to your table. Let your ingredients and pasta shape work together to elevate every dish. And don’t forget to accompany the meal with wine from the same region as your dish!
