What is the name of the tiny pasta

Types of pasta

Pasta is the Italian term for dough and is an integral part of our website. In the meantime, numerous types of pasta are flooding the market and are available in a wide variety of shapes and sizes. Nowadays there is also a lot of experimentation with the ingredients, so that noodles are not always made on the basis of ground grain.

Of course we won't be able to present all types of pasta here. However, we endeavor to list and explain the most important varieties for Italian cuisine here.


Real pasta fans can never get enough of pasta. No wonder if ribbon noodles are often your favorite variety. This flat and usually wide variation provides most of the pasta mixture.


Bavette come very close to spaghetti, but in contrast to this, they are very flat with a slight curvature. Some of the noodles from Genoa are also known as flat ribbon noodles.


One and the same type of pasta often has different names; depending on where it is used. Then there are varieties that only have one name but are often confused with another variety. These include the bucatini.


When Nicola Federico was born in Naples on July 2, 1891, nobody could have known that he would one day invent one of the most famous pasta in the world - the cannelloni.


Is there actually a more famous Italian soup than the minestrone? Hardly likely. The fact that it has long been considered exotic by us is due to a special ingredient: the Ditalini.


With hardly any other type of pasta the name says it all: Farfalla is the Italian word for butterfly, Farfalle are plural butterflies. This is what the pasta looks like too.


If there is a high art in the pasta kitchen, it is in the preparation of fettuccine. This is the name given to relatively narrow ribbon noodles, as they are especially popular in central to northern Italy.


Every child knows pasta and noodles today. In Italy you grow up with them anyway. It is a little different with gnocchi. They are served much less often.


Linguine originally comes from the Campania region in southern Italy, but can now be found everywhere in Western Europe. They are the same length as spaghetti, but they are flat.


Lumaconi is a pasta that you don't come across on every street corner. You can find the pasta snails in the well-stocked Italian grocery store.


When it comes to pasta, macaroni is the undisputed number one among youngsters. It can only get uncomfortable when they are supposed to write the name.


If an Italian hears that “his” pasta was invented elsewhere, he could get sad. And yet it seems that the orecchiette comes from France.


The pappardelle was long considered an insider tip in Germany and led a real shadowy existence behind well-known pasta such as macaroni, spaghetti or lasagna.

Penne lisce

The Italians themselves have very few varieties left that are not also prepared on the rest of the world. One of these rarities is the "Penne lisce".

Penne rigate

In their home country, penne rigate is considered the ultimate form of pasta for gourmets. This is not only due to the fact that they can so wonderfully hold sauce in their hollow interior.


Some delicious recipes have a humble background: They were invented to use leftovers. The recycling of leftovers is said to have led to the invention of ravioli in medieval Italy.


If you think spaghetti and macaroni are the most Italian of the Italian types of pasta, you are in good company - but you are wrong. In fact, the Rigatoni should deserve this honorary title.


Long before there was “pasta” in Germany, there was already spaghetti. The long, thin pasta came to the country with the first generation of Italian immigrants.


Anyone who thinks that the tagliatelle is flat and thin can be clearly recognized, has made the calculation without the taglierini, tagliolini and especially without the fettuccine.


In Bologna, the home of tortellini, the story is told to this day that the goddess of love and seduction once visited the city.


Anyone who knows their way around the world of noodles and pasta and has never heard of Trenette has probably not been to Liguria yet.


Pasta is now part of everyday life. Even so, the world of noodles still has a surprise in store every now and then. Vermicelli are an example of this.