25 delicious pasta that everyone should know are a lover of Italian food

Pasta — traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough of wheat flour, and it comes in all different shapes, sizes, colors and names. The most daring experts say that there are over 600 types of pasta.

In any case, to describe in a single article all its variants would have been simply impossible, so we decided to narrow the list down to the 25 most important and popular of which you may never heard. Warning: eat before you see this post — maybe these pictures will make your stomach pitifully beg for food.

1. The manicotti.

This is a very large tube, usually fluted, which are stuffed with various fillings (seafood, meat, vegetables) and then baked, watering traditional Italian white Bechamel sauce and sprinkled with grated Parmesan cheese. Despite the large size manicotti — pretty easy (and delicious) dish.

2. Bucatini.

Bucatini — a thick pasta in the form of spaghetti with a hole in the center. Such a tube with a length of 25-30 cm is usually cooked for 9 minutes and then served with butter sauces, pancetta (bacon) or guanciale, vegetables, cheese, eggs, and anchovies or sardines.

3. Tagliatelle.

Tagliatelle — long flat "ribbon", which is made from eggs. They have a porous and rough texture, which makes them ideal for Italian sausage of beef, veal, pork or rabbit. Another popular version of tagliatelle served with truffles, olives and vegetables.

4. Ravioli.

Traditionally, they are cooked at home. It is a kind of dumplings. They usually have a square shape, although there are also circular and semi-circular. View the stuffing varies from region to region. In Rome, for example, ravioli stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia they are stuffed with ricotta cheese and grated lemon peel.

5. Gemelli.

In Italian the name means "twins". This curly pasta is usually served with light sauces (like pesto), which remain on the spirals. Gemelli sometimes called the "unicorn horn". This is a great choice for salads or different types of tomato sauces.

6. Farfalle.

Farfalle translated from Italian as "butterfly" and it is one of the most popular types of pasta. They can be different sizes, but always have a clear shape of a butterfly. Although it will fit almost all sauces, best served with creamy Farfalle and tomato. Farfalle are very different — an ordinary, tomato, spinach. Usually, different varieties are sold together in one package, resembling the color of the national flag of Italy.

7. Fettuccine.

This is the name translates to "little ribbons". It is a flat thick noodle made of eggs and flour. They are similar to tagliatelle, but a little wider. Especially popular in Roman cuisine. Often fettuccine eat with beef or chicken stew. However, the most popular dish with this kind of pasta is "Fettuccine Alfredo", which consists of fettuccine, Parmesan and butter.

8. Fiori.

This kind of molded pasta with six "petals" surrounding the center, reminiscent of a flower. Often used with salads, but also ideal for meat and fish sauces or sauces based on tomatoes.

9. Cannelloni.

Translated as "big cane". It is a cylindrical type of pasta generally served baked with a filling and drizzled with sauce. Popular stuffings include spinach and ricotta or minced beef. Usually this paste is used tomato sauce (below) and the sauce (above).

10. Ditalini.

Ditalini resemble very short pasta in the form of small tubes. This type of pasta typical of the Sicilian cuisine. This is usually one of the main ingredients of salads, thanks to its small size, however they are also added to soups. In the main dishes ditalini usually served with ricotta and broccoli.

11. Rotini.

Don't confuse them with very similar externally, fusilli. Rotini is a type of pasta in the form of a spiral or corkscrew, if you want. Due to its unique structure, rotini add a dish more flavor and taste, and absorb more sauce. Often served with pesto or carbonaro sauces based on tomatoes.

12. Linguine.

It's a long flat noodles, wider than spaghetti, and about the same as fettuccine. They first appeared in Genoa, and served with pesto or seafood. Linguine is usually available in the form of white flour and whole wheat option.

13. Conchiglie.

They are usually referred to simply as "shells" due to their characteristic shape. Especially popular in Britain. This type of pasta may be of different colors for their painting using natural dyes, such as tomato extract, squid ink or spinach extract.

14. Radiatori.

Radiatori — small short pasta, named in honor of the radiators. This unusual form is to maximize the surface area for better adhesion. Thanks to this form, pasta is perfect for thick sauces, but it can also be found in casseroles, salads and soups.

15. Pici.

It's long, thick paste, which first appeared in the province of Siena in Tuscany. The dough is rolled in a thick flat sheet, cut into strips, and then manually rolled into a tiny cylinder long, slightly thinner than a pencil. Pici is served with different dishes, including garlic-tomato sauce, mushroom sauce, stews and various types of meat.

16. Garganelli.

This type of pasta to egg-based, which is famous for the fact that it need very long to cook. Garganelli fold in the form of tubes resembling foam. This type of pasta typical Bolognese cuisine and it is often served with duck ragu.

17. The vermicelli.

The word "noodles" means "little worms". This is the traditional type of long, thin pasta, like spaghetti, and well known to all our compatriots. Although it is one of the most traditional types of Italian pasta, in some Asian countries have their own variations of this dish from rice flour. Vermicelli great for seafood.

18. Cavatappi.

Cavatappi — wrapped spiral rolls resembling twisted pasta. It is a perfect choice for a cold salad, in addition, this kind of pasta goes as well with light and with thick sauces.

19. The tortellini.

Tortellini first appeared in the Italian region of Emilia. This ring-shaped pasta stuffed inside. Usually they are filled with minced meat (pork, beef), cheese and vegetables (spinach), and is served with beef or chicken broth. Tortellini — one of the most common types of pasta.

20. Pappardelle.

This is a large and very wide pasta. In its raw form, their width is 2-3 cm and may have fluted edges. Pappardelle hails from Tuscany and perfectly suited to the tomato and meat sauces, and served with mushrooms, Parmesan cheese or stew.

21. Fusilli Bucati.

As the name implies, this pasta is a mix of pasta fusilli, and bucatini. From fusilli it gained its characteristic spiral shape, and the bucatini, length, and hollow center. Suitable for almost all kinds of sauces.

22. Lasagnette.

Of course, you know lasagna is one of the most popular pasta dishes in the entire world, but few people know that there is a smaller version of this Italian dish called lasagnette. It can be served in two forms — putting one layer to another with different ingredients between them (as in a conventional lasagna) or simply place them on a platter with other ingredients.

23. Stringozzi.

Translated as "shoelaces". This long, thin pasta, like spaghetti, typical of the Italian region of Umbria. Pasta is made by hand and is usually served with black truffles, beef stew, mushroom or tomato sauce, etc.

24. Risoni.

Also known as Risi. Reminiscent of a Fig in form and size. Because of its small size usually served in mugs, but also perfectly combined with salads and stews. Sometimes a variety of flavors and colors, such as spinach, peppers and sun-dried tomatoes.

25. Packery.

This pasta is a native of Campania and Calabria. Packery is a very large tube. Usually smooth, but also has a ribbed variant called paccheri millerighe. This type of pasta to serve with Bolognese and other sauces or due to their large size, stuffed with cheese, seafood or meat and bake.