Pasta

The origins of pasta in Italian gastronomic culture can be traced back to around 1.000 BC. The Greeks and Etruscans are believed to have developed the first types of pasta. The spread of pasta in Italy began in various regions, and Gragnano in the 16th century was recognized as the "homeland" of durum wheat pasta. Naples played a crucial role in popularizing pasta as a "mass" dish in the 17th century. Pasta embodies the soul of Italian cuisine and symbolizes hospitality, sharing, and conviviality.

There are hundreds of different kinds and shapes, here below are some samples.

Here are some of the most common types of pasta in Italy:

Long pasta:

- Spaghetti: a timeless classic, ideal for all types of sauces.

Spaghetti alle Vongole

EVO, garlic, chili, parsley and clams.

Spaghetti with Squid Ink and Bottarga

EVO, garlic, chilli pepper, mullet bottarga.

- Linguine: Similar to spaghetti but with an oval shape, resembling tiny tongues, typically served with seafood or vegetable sauces.

Linguine alla Puttanesca

EVO, garlic, chili, peeled tomatoes San Marzano, anchovy fillets, olives, capers, and parsley.

- Capellini: long, thin, cylinder-shaped pasta that closely resembles angel hair or spaghetti. It is often dried in a nest-like formation due to its delicate nature, perfect for light soups or broths.

Capellini con gamberetti, bottarga e cipollotto

EVO, prawns, sliced spring onions, grated bottarga, salt and black pepper.

- Fettuccine/Tagliatelle/Pappardelle: flat and more or less wide, perfect for creamy sauces.

Fettuccine alla Bolognese

Minced beef pulp, tomato puree, meat broth, bacon, carrot, celery, onion, 

red wine (or dry white), EVO, salt and pepper

Tagliatelle ai Funghi Porcini

EVO, garlic, black pepper, butter and parsley.

Pappardelle al Ragù di Cinghiale

Minced wild boar, tomato puree, red wine, onions, celery,

carrots, EVO, garlic, rosemary, bay leaf, salt, black pepper.

Short pasta:

- Penne: one of the most popular pasta shapes in the world, versatile and suitable for a variety of sauces.

Penne Rigate

Penne Lisce

Penne alla Vodka

EVO, smoked bacon, peeled tomatoes, tomato paste, 

onion, vodka, fresh liquid cream.

- Rigatoni: similar to penne but larger and with a ridged surface, perfect for meat or vegetable sauces.

Rigatoni alla Gricia

EVO, pecorino, bacon, black pepper.

- Fusilli: corkscrew-shaped, they capture full-bodied sauces well.

Insalata Fredda di Fusilli

EVO, mixed vegetables, tricolor cherry tomatoes, mozzarella, 

fresh basil, salt and pepper.

- Mezzemaniche: short and wide, similar to tubes cut in half, often used for baked pasta or first courses with meat sauces.

Mezzemaniche con Salsa di Zafferano e Speck

Butter, chive sauce, cooking cream, shallots, speck, saffron, salt and pepper.

- Ditalini: small and tubular, perfect for soups or pasta salads.

Ditalini al Tonno, Pomodoro e Erbe Aromatiche

EVO, tomatoes, tuna in oil, aromatic herbs, garlic, Worcester sauce, 

salt and pepper.

Stuffed pasta:

- Ravioli: two thin sheets of pasta closed in different shapes, filled with ricotta, cheese, vegetables or meat, often served with butter and sage or a tomato sauce.

Ravioli Verdi con Speck e Noci

Speck, fresh cream, butter, grated parmesan, walnuts.

- Tortellini: similar to ravioli but smaller, ring-shaped, typically filled with meat.

Tortellini in Brodo

Beef stew, white onion, celery, cloves, carrots.

Ravioli (Liguria) and Tortellini (Emilia) are the most common, but there are many more types of stuffed pasta from almost every region of Italy.

Fresh pasta:

- Gnocchi: soft and light, made with potatoes, flour, eggs, and cheese, often served with butter and sage or pesto.

Gnocchi Zucchine e Zafferano

EVO, saffron, courgettes, bacon, salt and pepper.

- Lasagne: large, flat sheets of egg pasta, used to prepare a layered lasagna, with ragù, béchamel, and cheese.

Lasagna al Ragù

EVO, tomato puree, tomato paste, minced meat, sausage, white wine, celery, carrot, onion, garlic, rosemary, bay leaf, cloves, béchamel sauce, 

parmesan cheese, salt and pepper.

These mentioned above are two of the most well-known types of fresh pasta. However, there are many more varieties from each region of Italy. 

With such a vast array of pasta types, enjoyed in countless ways with a variety of sauces and ingredients, you could eat it every day for a couple of years and still have a completely different dish each time.