Best European Pasta Variety Types
Tagliatelle are a type of pasta consisting of wheat flour and eggs, or formerly flour and water or whole-wheat flour and water. The wider noodles are called tagliatelle, while the thinner variety is called tagliolini.
The name is derived from the word tagliare, meaning to cut. Tagliatelle were reserved for special occasions in the past, but today they are served any day of the week. According to a very popular legend, they were invented in 1487 by Maestro Zafirano, a cook from Bentivoglio, for the marriage between Duke of Ferrara and Lucrezia Borgia.
THE BEST Tagliatelle Pasta Varieties
The production of Gragnano pasta dates back to the late 16th century when the first family-run pasta factories were established in the area. Ever since Gragnano became known as the City of Macaroni and the remains of artefacts used in the pasta-making process can still be seen today along the route to the ancient Vallone dei Mulini (lit. Valley of the Mills) in Sorrento, province of Naples.
The pasta must be produced within the city of Gragnano and made only with durum wheat semolina and low-calcium water from local aquifers. It is available in several distinctive shapes: Calamarata, Pennoni, Vermicelli, Penne, Caccavella, Conchiglioni, Pacchero or Schiaffone and Gragnano Fusilli.
THE BEST Pasta di Gragnano Pasta Varieties
The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli is cooked or served in.
Ravioli are usually served boiled with a sauce as a first course, or boiled and served in broth as a traditional winter dish. Ravioli fillings include diverse varieties of meat, cheese, and vegetables, and they vary from region to region. There are also sweet ravioli, which are usually deep-fried.
The name of this flat, thin Italian pasta variety translates literally as “little tongues”. It is also known as trenette or bavette in Italy. Linguine is made from durum wheat flour and water, and it is typically served as pastasciutta with the traditional Ligurian sauces.
It is sometimes boiled together with potatoes and green beans and served with pesto alla genovese, and it is also often paired with fish-based sauces. On Lipari, in the Sicilian archipelago, linguine is traditionally served with tuna and capers. A truly versatile pasta, it can be used in a vast number of dishes, and its flexibility has made it one of the most popular types of pasta in Italy and abroad.
THE BEST Linguine Pasta Varieties
MAIN INGREDIENTS
Fuži is a traditional Istrian pasta variety that gets its signature shape by folding, pinching, and sticking together two ends of a diamond-shaped pasta sheet. This pasta type is often paired with red veal sauce and chicken goulash, but any other type of sauce or stew will do; from those made with mushrooms, prosciutto, and simple tomato sauces, to those made with expensive truffles that are abundant in the region.
Pici is a type of hand-made pasta popular in South Tuscany, similar to spaghetti, but thicker, and usually made without eggs. The pasta is rolled by hand and looks robust, like thick spaghetti. Pici can be served with hearty meat or mushroom-based sauces, but the most typical way to enjoy pici in Tuscany is alle briciole (with bread crumbs roasted in olive oil), all'aglione (with tomato and garlic sauce), or in cacio e pepe version (generously seasoned with grated cheese and pepper).
THE BEST Pici Pasta Varieties
MAIN INGREDIENTS
Chilopites is a traditional pasta variety hailing from Crete. It's usually handmade by women at the end of summer. The pasta is typically made with flour, water or milk, olive oil, eggs, and a bit of salt. The dough is cut in narrow stripes or small rectangles, depending on the area.
Also known as hylopites or hilopites, the pasta is dried under the summer sun before it's stored in white sachets by the housewives in order to be used in the winter. It's recommended to serve chilopites with grated myzithra cheese and tomato sauce.
In its most basic form, this popular type of pasta consists of durum flour and water. The word spaghetti means a small string, and this long, string-shaped pasta was originally rolled by hand. Originally known as itryya, it was invented in 12th century Arab-ruled Sicily, the home of the first dried pastas.
Today, like most modern pastas, spaghetti is made by being extruded through a die. The types and names of spaghetti vary according to the diameter of the pasta and the region where they're produced. Today, the name spaghetti is synonymous with “made in Italy”, and in the 20th century, Italian immigrants became the largest importers of spaghetti and other Sicilian and Neapolitan pastas to the United States.
VARIATIONS OF Spaghetti
THE BEST Spaghetti Pasta Varieties
Lasagna is a type of pasta with its own sub-group of numerous flavorful lasagna dishes. The main theory about the history of lasagna is that the word can be traced back to the Greek word laganon, denoting a flat sheet of dough that is cut into strips.
There is also another Greek word, lasanon, denoting an ancient crock-pot. The Romans adopted the word and turned it into lasanum, also referring to a cooking vessel, so lasagna is believed to refer to the vessel it was cooked in.
In fact, the dough sheets inspired the Greek version of lasagne in a dish called pastitsio.
One of the most popular Italian pasta types are tortellini; an intricate creation made with a variety of ingredients securely wrapped inside a layer of egg pasta, creating a pocket which is then folded in a ring shape. They are commonly referred as navels, originating from the famous legend which claims that a chef created it after he saw the goddess Venus, and modeled it on the look of her belly button.
The first written record of tortellini goes back to the 17th century, although it is probable that they were created earlier than that. It is believed that they originate from the Emilia-Romagna area, specifically cities Modena and Bologna. Unlike other pasta varieties, tortellini were considered a luxurious food, usually served during important holidays or festivities.
Best European Pasta Variety Producers
Pastificio dei Campi is a renowned pasta producer from Gragnano, Italy, with a rich tradition of crafting high-quality pasta. Founded in 2007 by Giuseppe and Giovanna Di Martino, the company is dedicated to preserving the ancient art of pasta-making, which has flourished in Gragnano for over 500 years.
Giuseppe Di Martino, a third-generation pasta maker, recognized the importance of full traceability of raw materials. He initiated a collaboration with farmers in Apulia, particularly from the Tavoliere and Sub-Apennine Daunia regions, to secure high-quality durum wheat grown without chemical fertilizers or glyphosate, using only ancient grain varieties.
BEST Pastificio dei Campi Pasta Varieties
Pastificio Benedetto Cavalieri is an esteemed Italian pasta producer located in Maglie, Lecce, within the Apulia region. Established on July 7, 1918, by Benedetto Cavalieri, the company has maintained a commitment to crafting high-quality pasta using traditional methods.
The company employs a "Delicate Method" in its production process, which preserves the nutritional value, flavor, and aroma of the durum wheat. This technique ensures a natural consistency that is highly appreciated by connoisseurs. Their product range includes 32 varieties of durum wheat semolina pasta, featuring notable shapes such as Spaghettoni and Ruote Pazze.
BEST Pastificio Benedetto Cavalieri Pasta
Monograno Felicetti is the premium pasta line from Felicetti, an Italian pasta manufacturer founded in 1908 in Trentino - South Tyrol. This exclusive collection is made from single-origin organic grains, carefully selected for their unique flavors and nutritional qualities.
Produced using pure Dolomite mountain water and bronze die extrusion, Monograno Felicetti pasta has a rough texture that enhances sauce absorption. It is slowly dried at low temperatures, preserving the natural aroma and integrity of the grains. Known for its superior quality, this pasta is favored by top chefs and gourmet restaurants worldwide.
BEST Monograno Felicetti Pasta
Pastificio Gentile is a renowned Italian pasta producer from Gragnano, a city known as the "pasta capital" in the Campania region. Founded in 1876, Pastificio Gentile is one of the historic pasta makers that continues to use traditional methods in its production.
Their pasta is made from high-quality durum wheat and shaped using bronze dies, which give it a rough texture that helps sauces adhere better. A key feature of their process is the slow drying at low temperatures, known as the Metodo Cirillo, which preserves the pasta’s nutritional value and authentic flavor.
BEST Pastificio Gentile Pasta Varieties
Pastificio Gaetano Faella is a renowned Italian pasta factory located in Gragnano, a small town near Naples, famously known as the "Pasta Capital." Established in 1907, this family-run company has been producing high-quality "Pasta di Gragnano IGP" (Protected Geographical Indication) for three generations, using 100% Italian durum wheat semolina and pure water from the Lattari Mountains.
The production process at Pastificio Faella combines traditional methods with modern technology. The pasta is shaped using bronze dies, which give it a rough texture, ideal for absorbing sauces. After shaping, the pasta is dried at low temperatures over an extended period, preserving its nutritional properties and authentic flavor.
Rustichella d'Abruzzo is a renowned Italian pasta producer, founded in 1924 in the heart of the Abruzzo region. With nearly a century of tradition, Rustichella combines artisanal methods with carefully selected ingredients to create premium-quality pasta, loved by chefs and food enthusiasts worldwide.
Rustichella d'Abruzzo offers a diverse range of products, including classic pasta varieties, whole wheat and gluten-free options, as well as specialty shapes like Sagne a Pezzi and Tonnarelli. The brand also produces high-quality sauces and gourmet food products.
Pastificio Famiglia Martelli is a traditional artisan pasta factory located in the medieval village of Lari, near Pisa, Tuscany. Established in 1926, it remains a family-run business where only eight members of the Martelli family manage the entire production process.
The pasta is crafted using 100% Italian durum wheat semolina, mixed with cold water. The dough is extruded through bronze dies, giving the pasta a rough texture that helps sauces adhere better. It is then air-dried at low temperatures for about 50 hours, preserving its nutritional value and ensuring a firm, flavorful product.
BEST Pastificio Famiglia Martelli Pasta
La Campofilone is a distinguished Italian pasta producer located in the Marche region, renowned for its artisanal egg pasta crafted using traditional methods and high-quality, locally sourced ingredients. The company operates as an agricultural pasta factory, cultivating its own durum wheat and raising hens in non-intensive environments to ensure the freshness and quality of the eggs used in their pasta production. All raw materials, including durum wheat semolina and fresh eggs, are produced within the company's 150 hectares of farmland.
This closed-loop system guarantees quality, traceability, and food safety. The pasta is made following time-honored techniques, with a controlled temperature that never exceeds 36 degrees Celsius and a drying period of 24 to 48 hours, resulting in light, easily digestible pasta with a low glycemic index.
BEST La Campofilone Pasta
La Pasta di Aldo is a family-run artisan pasta maker based in Italy, specializing in high-quality egg pasta. They use traditional methods passed down through generations, blending passion and craftsmanship. The company offers a range of pasta, including classic, whole wheat, organic, and gourmet varieties.
Their products are crafted with a focus on natural ingredients, ensuring a distinctive and authentic flavor. La Pasta di Aldo's dedication to quality has made it a favorite among chefs and culinary professionals worldwide. The pasta is available for purchase online, allowing food lovers to enjoy it at home.
BEST La Pasta di Aldo Pasta
Pastificio Setaro is an esteemed Italian pasta manufacturer located in Torre Annunziata, near Naples. Established in 1939, this family-run business has been dedicated to the art of pasta-making for three generations. They specialize in producing artisanal pasta using traditional methods, including bronze die extrusion and slow drying at low temperatures, which contribute to the pasta's unique texture and ability to absorb sauces effectively.
Setaro offers a diverse range of pasta shapes, catering to both local and international markets, and is highly regarded by gourmet enthusiasts and chefs worldwide. Their commitment to quality and tradition has solidified their reputation as a leading producer of authentic Italian pasta.
BEST Pastificio Setaro Pasta Varieties
Best European Pasta Varieties
Paccheri is a traditional Italian pasta originating from the Campania region, particularly from the town of Gragnano, known as the "Pasta Capital." These large, tubular shapes are perfect for rich sauces and fillings, offering a unique gastronomic experience.
Pastificio Faella, established in 1907, produces Paccheri using 100% Italian durum wheat semolina and pure water from the Lattari Mountains. The dough is shaped through bronze dies, resulting in a rough surface that enhances sauce absorption. After shaping, the pasta is dried at low temperatures over an extended period, preserving its nutritional properties and authentic flavor.
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Gambero Rosso - Top Italian Food
2022
Benedetto Cavalieri's Spaghettoni is a premium, extra-thick spaghetti with a diameter of 2.5 mm, crafted from select regional durum wheat varieties. This pasta is produced using traditional methods, including kneading the dough extensively before extruding it through bronze dies at low pressure, resulting in a rough surface that effectively holds sauces.
The pasta is then dried at low temperatures for up to 44 hours, followed by stabilization in climate-controlled chambers for an additional 24 hours. Cooking Spaghettoni requires patience, with an al dente texture achieved after 16 to 18 minutes, depending on the harvest year.
Benedetto Cavalieri Penne Rigate is a premium Italian pasta made from carefully selected durum wheat semolina, using the traditional "Delicate Method" to preserve its natural flavor and texture. Its ridged surface allows sauces to cling perfectly, making it ideal for rich and hearty recipes.
Slowly dried at low temperatures, it maintains an exceptional firmness and chewiness when cooked. Produced in Apulia, Italy, since 1918, Benedetto Cavalieri pasta embodies generations of craftsmanship. This penne pairs wonderfully with tomato-based sauces, creamy preparations, or baked dishes like pasta al forno.
Benedetto Cavalieri Paccheri is a pasta with character—thick, hearty, and full of tradition. Its wide, hollow shape was born to capture the richness of robust sauces, from slow-cooked meat ragùs to silky seafood medleys. Thanks to the "Delicate Method" of production, which preserves the wheat’s integrity, each bite offers a satisfying balance of firmness and flavor.
Slowly dried at low temperatures, it holds its shape beautifully, making it ideal for baked pasta dishes or even stuffed preparations. Crafted in Apulia, Italy, since 1918, this paccheri embodies the art of pasta-making at its finest, bringing a touch of Italian heritage to every plate.
Rigatoni from Pastificio dei Campi is a premium pasta made with the finest durum wheat semolina sourced from the region of Gragnano, a town renowned for its centuries-old pasta-making tradition. The pasta is carefully crafted using bronze dies, which give it a rough texture that perfectly holds sauces, ensuring a rich, flavorful bite with every mouthful.
Dried at low temperatures over a long period, Rigatoni di Gragnano maintains an al dente texture even after cooking. This artisanal process honors the traditional methods that have made Gragnano pasta famous worldwide.
Spaghetti di Gragnano from Pastificio dei Campi are a true reflection of the rich pasta-making tradition of Gragnano, a town known for its centuries-old craftsmanship. Made from the finest durum wheat semolina, these spaghetti are crafted using traditional bronze dies, giving them a rough texture that perfectly clings to any sauce.
The pasta is slow-dried at low temperatures, ensuring it maintains its al dente texture when cooked. This process, combined with the use of high-quality ingredients, gives the spaghetti a robust, authentic flavor that enhances any dish.
Spaghettini di Gragnano by Pastificio dei Campi is a high-quality pasta made from 100% Italian durum wheat semolina. This thinner version of the classic spaghetti is carefully crafted using traditional bronze-die extrusion, which gives it a rough texture that enhances sauce absorption.
The pasta undergoes a slow drying process at low temperatures, preserving its nutritional properties and exceptional taste. Thanks to its delicate yet firm consistency, spaghettini pairs perfectly with light sauces, seafood, or simple garlic and olive oil preparations.
SpaghettOne by Pastificio Gentile is a premium pasta made from high-quality Italian durum wheat semolina. This thicker version of traditional spaghetti is carefully crafted using bronze dies, giving it a rough surface that holds sauces beautifully.
The pasta is slowly dried using the "Cirillo" method, an age-old technique that preserves its flavor, texture, and nutritional value. Thanks to its firm bite and rich taste, SpaghettOne pairs perfectly with robust sauces like amatriciana, carbonara, or seafood-based recipes.
Lumaconi by Pastificio Gentile is a premium pasta variety from Gragnano, Italy, known for its large, shell-like shape. Made from high-quality Italian durum wheat semolina, it is bronze-extruded, giving it a rough surface that holds sauces exceptionally well.
The pasta undergoes a slow drying process at low temperatures, preserving its texture, flavor, and nutritional value. Due to its hollow and ridged structure, Lumaconi is ideal for stuffing with rich fillings such as ricotta, spinach, or meat-based sauces.
Fusilli Lavorati a Mano by Pastificio Gentile is a handcrafted pasta that showcases the traditional pasta-making techniques of Gragnano, Italy. Made from high-quality Italian durum wheat semolina, this pasta is carefully shaped by hand, resulting in its characteristic spiral form.
The rough texture, achieved through bronze-die extrusion, allows it to hold sauces beautifully, making it perfect for rich tomato-based, pesto, or creamy sauces. Each piece is slightly unique due to the artisanal production process, adding to its authenticity and charm.
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