Pasta e basta! Know your different Italian pastas

Updated March 13, 2025, 6:58 a.m. | By Breakfast with Martin Bester

Do you know your spaghettini from your bucatini and, more importantly, which Italian dishes they are best for?

Various types of dry Italian pasta — File photo: iStock

There is no better feeling than a delicious bowl of Italian pasta for supper after a long day at work.

The aromas of garlic, parsley and garlic combined with melt-in-your-mouth cheese feel warm and comforting.

Many South Africans eat pasta at least once a week, but how much do you really know about the strands, spirals and ribbons boiling on the stove?

Knowing which pasta you should use is the secret to a good Italian dish.

Whether you like your pasta al dente or al dente-plus (a little softer), here's everything you need to know about the different shapes and sizes.

ALSO READ: Recipe: Kris and Kylie Jenner's pasta primavera

Where it All Began: The History of Pasta

We can't talk about pasta without examining its origins. While pasta is typically associated with Italy, it has influences from several different countries.

According to Share the Pasta, the "Chinese were making a noodle-like food as early as 3000 B.C."

Ancient Greeks made strings of dough long before you had your first bowl of Italian spaghetti, while Arab traders are credited with taking dry pasta to Sicily.

However, Italy has played a significant role in pasta's history. Early historical accounts of pasta-like dishes date back to ancient Italy, especially in Rome and Etruria.

The city of Naples was also known for its pasta production in the Middle Ages.

Its exact origin is debatable, but there is no denying that Italians make the best pasta.

How to Choose Good Quality Pasta

We all have our favourite brands of pasta, but are you buying the best quality? Italian chef Francesco Mattana shared a video on Instagram that shows you how to choose wisely and it all boils down to colour, texture and the cooking process.

Check out his viral video below.

ALSO READ: Turns out eating pasta doesn't lead to weight gain

View this post on Instagram

A post shared by Francesco Mattana (@our_cookingjourney)

Different pasta types, shapes and sizes

Most traditional Italian pasta is made with durum wheat flour/durum wheat semolina, water and sometimes eggs.

Those are the main ingredients for just about every dry pasta. Some kinds of pasta also have colour added to them, but the base taste is still the same.

Let's talk shapes and sizes.

There are many varieties of pasta to try, each with its own shape and size. Spaghetti is one of the most popular types of pasta outside of Italy, but do you know the difference between spaghetti and spaghettini? The latter is thinner than the former.

Spaghetti-like pasta shapes

Types: Spaghetti, Spaghettini, spaghetti alla chitarra, bucatini, bigoli, linguine, stringozzi, vermicelli

Shape: Long or medium, thin or thick, cylindrical and sometimes hollow

Cooking time: It takes 6 to 10 minutes, depending on how you like your pasta and the size. Thinner spaghettini pasta will obviously cook much faster than thicker pasta like bucatini.

NOTE: It is always best to check the packaging for guidance.

Ribbon-like pasta shapes

Types: Pappardelle, rustiche, scialatielli, tagliatelle

Shape: Flat, ribbons, narrow, long or short

Cooking time: 8 to 10 minutes

RECIPE: Elana Afrika-Bredenkamp’s wholesome meat-free pasta

Lasagne-like pasta shapes

Types: Lasagne, lasagnette, picagge

Shape: Thick, flat, short, medium or square

Cooking time: Up to 45 minutes depending on the thickness. Though picagge takes 5 to 7 minutes.

Macaroni-friendly pasta shapes

Types: Macaroni, cavatappi, chifferi, Sedani, stortini, penne, rigatoni, fusilli, rotini

Shape: Short, small, bent/straight, corkscrew, tubes

Cooking time: 8 to 12 minutes

Different pasta shapes — File photo: iStock

Short and unique pasta shapes

Types: Cappelli da chef, conchiglie, farfalle, fiori, radiatori, rotelle, stelle, orecchiette, creste di gallo

Shape: Seashells, bow tie, chef's hat, flower, radiator, stars, wagon wheels, "little ears"

Cooking time: 5 to 10 minutes

If some of the names are too hard to pronounce, give them nicknames.

But shhh, don't tell the Italians.

To celebrate #WorldPastaDay here is your definitive guide to different types of pasta pic.twitter.com/A4es4forqA
— U&Dave (@davechannel) October 25, 2018

That's a lot of pasta and we haven't even scratched the surface.

Next time you head to the grocery store, pick a different dry pasta to put a spin on an old family favourite.

You can also challenge yourself to try a new Italian recipe that features a shape or size you have never made before.

Grazie, Italia!

ALSO READ: How to make boerewors pasta bake

Taste of Global: Experience tastes from around the world

From Monday, February 24, we're launching something truly special on 'Breakfast with Martin Bester', brought to you by FNB Private.

Welcome to Taste of Global – an eight-week culinary journey that brings global cuisine to our studio and your airwaves.

Taste of Global: Experience tastes from around the world

Each week, from Monday to Thursday, we'll explore the flavours, traditions, and stories behind some of the world's most iconic dishes.

A featured country will take centre stage every week, with a chef, cook, or flavour maestro joining us to showcase their nation's signature cuisine.

These countries include:

South Korea
Mozambique
Italy
Ghana
Greece
Botswana
United Kingdom
India

More on Italy here:

Tune in to the 'Breakfast with Martin Bester', weekdays from 06:00 – 09:00. Stream the show live here or download our mobile app here.

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