Have you ever thought of using different long pasta types? How about something different than the usual spaghetti and fettuccine? There are many unique varieties like pici and bucatini, each with its own rich history, perfect sauce matches, and unique cooking tricks. Such little changes will take your pasta dishes to the next level of Italian goodness!
🥜 In a Nutshell
- This guide explores the world of long pasta, "pasta lunga," covering both familiar types like spaghetti, fettuccine, and linguine, and lesser-known varieties such as pici and bucatini.
- As I was born and brought up in Italy, I share insights on each pasta's history, ideal sauce pairings, and cooking times, drawing from my personal knowledge of Italian cuisine.
- I also share expert advice on selecting the right pasta for your dish, emphasizing the match between pasta shape and sauce. This will help you create the perfect pasta dish, whether you are using a creamy sauce or a meat sauce!
🍝 What is a Long Pasta?
Long pasta, or "pasta lunga" in Italian, refers to a variety of pasta shapes that are characterized by their long and often thin form. These types of pasta are popular in many cuisines, especially Italian, and are known for their versatility in pairing with a wide range of sauces and ingredients.
Long pasta types are versatile and can be used in various dishes, from simple garlic and oil preparations to complex, hearty sauces. You typically boil these pastas in salted water until they're just tender enough, usually aiming for that perfect 'al dente' texture.
The choice of sauce often depends on the pasta's shape and texture. Thinner pastas like spaghetti are commonly paired with lighter sauces, while thicker pastas like fettuccine (also known as flat ribbon pasta) work well with heavier, creamier sauces.
Always check the cooking time on the package instructions, and keep in mind that fresh pasta will cook faster than dry pasta.
In your local grocery's pasta aisle you will find versions made with different flours, although the most traditional ones use semolina flour made from durum wheat and water. Fresh pasta, on the other hand, has egg added to it, the yolk in particular.
📜 Types of Long Pasta (popular pasta shapes)
1. Spaghetti
Spaghetti is one of the most well-known pasta types, characterized by its long, thin, cylindrical shape. The name "spaghetti" is derived from the Italian word "spago," meaning "twine," indicating its string-like form. It's versatile and pairs well with a variety of sauces.
Best Pairings: Tomato-based sauces, meat sauces, seafood, or simple garlic and olive oil.
Cooking Time: Approximately 8-10 minutes depending on the brand.
Famous Dishes: Spaghetti Carbonara, Aglio e Olio, and outside of Italy, they are often served with Bolognese Sauce. For something different, try green bean pasta with tuna or spaghetti puttanesca.
2. Fettuccine
Fettuccine is a type of Italian pasta popular for its thick and flat shape, resembling ribbons. The name "fettuccine" means "little ribbons" in Italian, reflecting its appearance. It's commonly paired with hearty sauces like Alfredo due to its thick texture.
Best Pairings: Rich, creamy sauces like Alfredo; also pairs well with chicken or seafood.
Cooking Time: Around 5-7 minutes depending on the brand.
Famous Dishes: Especially in the US you will find Shrimp Fettuccine, and Chicken Fettuccine, and a very Roman dish, Fettuccine Alfredo.
3. Linguine
Linguine is similar to spaghetti but slightly flatter and wider. The name "linguine" means "little tongues" in Italian, a nod to its shape. They're often served with seafood or pesto sauces. They are thinner than fettuccine and work well with both chunky and smooth sauces, including pesto and light oil-based sauces, especially with shellfish.
Best Pairings: Seafood, pesto, or light oil-based sauces.
Cooking Time: Typically 9-11 minutes.
Famous Dishes: Linguine with Clams, Linguine Carbonara, and Linguine with Pesto.
4. Tagliatelle
Tagliatelle is a traditional pasta from the Emilia-Romagna and Marche regions of Italy. It's similar to fettuccine but slightly wider, and look like flat noodles. The name comes from the Italian verb "tagliare," meaning "to cut," as it's made by rolling out the dough and cutting it into strips. Tagliatelle is often served with a variety of flavourings, particularly meaty sauces, and is a staple in Italian cuisine. (source)
Best Pairings: Bolognese sauce, cream-based sauces, thick sauces, or with mushrooms.
Cooking Time: About 6-10 minutes depending on the brand.
Dishes To Try: Ham and mushroom pasta with cream.
5. Angel Hair (Capellini)
Angel hair, or capellini, is a very thin variety of pasta. "Capellini" means "fine hairs" in Italian, which perfectly describes its fine, delicate strands. It resembles spaghetti but is much finer in diameter. This pasta cooks quickly and is typically served with light sauces or in broths, making it a popular choice in both Italian and fusion dishes.
Best Pairings: Light, delicate sauces like tomato or seafood-based.
Cooking Time: It only takes 2-4 minutes to cook.
Famous Dishes: Angel hair pasta with shrimp and garlic, Capellini in Broth with Mushrooms
6. Pappardelle
Pappardelle is a broad, flat pasta that is traditional to Tuscany. The name comes from the verb "pappare," meaning "to gobble up" in Italian, which reflects its wide shape and ability to hold sauces well. Its thickness makes it an ideal choice for hearty meat sauces.
Best Pairings: Rich meat-based sauces, ragu, and Bolognese sauce, or mushroom based sauces.
Cooking Time: Typically 7-10 minutes.
Dishes To Try: Mushroom pappardelle with garlic.
Types of Long Pasta | Cooking Time | Pairings |
---|---|---|
Spaghetti | 8-10 minutes | Tomato-based sauces, meat sauces, seafood, or simple garlic and olive oil. |
Fettuccine | 5-7 minutes | Rich, creamy sauces like Alfredo. |
Linguine | 9-11 minutes | Seafood, pesto, or light oil-based sauces. |
Tagliatelle | 6-10 minutes | Bolognese sauce, cream-based sauces, thick sauces, or with mushrooms. |
Angel Hair (Capellini) | 2-4 minutes | Light, delicate sauces like tomato or seafood-based. |
Pappardelle | 7-10 minutes | Rich meat-based sauces, ragu, and Bolognese sauce, or mushroom based sauces. |
Pici | 18-22 minutes | Hearty meat-based sauces like ragu or wild boar sauce. |
Bucatini | 6-9 minutes | Thick tomato sauces, Amatriciana sauce, or garlic and oil. |
Spaghetti Alla Chitarra | 9-11 minutes | Tomato-based sauces, especially with lamb or pork. |
Trenette | 10-12 minutes | Pesto, seafood, or light vegetable sauces. |
Bavette and Bavettine | 6-9 minutes | Seafood, carbonara, or light cream-based sauces. |
Mafalda | 7-9 minutes | Cream or cheese-based sauces, tomato or meat sauces. |
Fedelini | 4-6 minutes | Light broths, delicate sauces, or seafood. |
Spaghettoni | 10-12 minutes | Thick, hearty sauces or meat ragu. |
Tagliolini | 3-5 minutes | Light sauces, seafood, or delicate broths. |
Lesser Known Long Pasta Noodles
7. Pici
Pici is a type of hand-rolled pasta, similar to thick spaghetti, originating from Tuscany, in central Italy. Its name likely comes from the process of "pinciare," which means to pinch or roll the dough by hand. Pici's thick, chewy texture makes it ideal for rich sauces and meat dishes. Its thickness makes it one of the pasta noodles with the longest cooking time!
Best Pairings: Hearty meat-based sauces like ragu or wild boar sauce.
Cooking Time: Dried Pici pasta could take 18-22 minutes to cook due to its thickness.
Famous Dishes: Pici with Duck Ragù, Pici Carbonara, Pici all'Aglione.
8. Bucatini
Bucatini is a long, thick pasta with a hole running through the center, resembling thick spaghetti but with a tubular shape. The name "bucatini" comes from the word "buco," meaning "hole", referring to its hollow form. This tube shaped pasta is often used in rich, creamy sauces or with ingredients like pancetta or vegetables.
Best Pairings: Thick tomato sauces, Amatriciana sauce, or garlic and oil.
Cooking Time: Approximately 6-9 minutes.
Famous Dishes: Bucatini all'Amatriciana, Bucatini with Pancetta and Peas, Bucatini Carbonara, Bucatini Pomodoro.
9. Spaghetti Alla Chitarra
Spaghetti alla chitarra, meaning "guitar" in Italian, is a type of pasta named after the tool used to make it, which resembles a guitar's strings. The dough is rolled over this tool to create long, square-shaped spaghetti strands. It's a traditional pasta from, Abruzzo, a region in central Italy.
Best Pairings: Tomato-based sauces, especially with lamb or pork.
Cooking Time: About 9-11 minutes.
Famous Dishes: Chitarra Pasta with Lamb Ragu, Spicy Chitarra with Garlic and Oil.
10. Trenette
Trenette is a slim, flat pasta hailing from Liguria in Northern Italy. It's quite like linguine, just a touch narrower. The name may derive from "trena," meaning "string" or "strand" in Genoese dialect. It's commonly served with pesto sauce, potatoes, and green beans. (source)
Best Pairings: Pesto, seafood, or light vegetable sauces.
Cooking Time: Generally 10-12 minutes.
Famous Dishes: Trenette with Pesto, Trenette with Anchovies and Potatoes.
11. Bavette and Bavettine
Bavettine is a type of long, thin pasta that's narrow like spaghetti but wider than linguine. The name "bavettine" means "little rags" in Italian, describing its shape. It's popular in Southern Italian cuisine and is often paired with seafood or light, creamy sauces. Bavette have the same shape, but are simply bigger.
Best Pairings: Seafood, carbonara, or light cream-based sauces.
Cooking Time: About 6-9 minutes.
Famous Dishes: Bavettine with Shrimp and Peas, Bavettine alla Carbonara.
12. Mafalda
Mafalda is a type of ribbon-like pasta, similar to lasagna noodles but much narrower and wavy (ruffled edge). Its name comes from the Princess Mafalda of Savoy, who lived in the 11th century. It's a versatile pasta that can be used in many dishes and pairs well with both creamy and tomato-based sauces.
Best Pairings: Cream or cheese-based sauces, tomato or meat sauces.
Cooking Time: Typically 7-9 minutes.
Famous Dishes: Mafalde with Mushrooms.
13. Fedelini
Fedelini is a very thin pasta, similar to spaghetti but even finer. Its name, meaning "little faithful ones" in Italian, reflects its delicate and slender form. Fedelini is often used in light broths or with subtle sauces. It's popular in Southern Italian cuisine and is a staple in Sicilian dishes.
Best Pairings: Light broths, delicate sauces, or seafood.
Cooking Time: About 4-6 minutes.
Famous Dishes: Shrimp Fedelini, Fedelini Pomodoro.
14. Spaghettoni
Spaghettoni is a thicker version of spaghetti, offering a more robust texture. The name "Spaghettoni" is an augmentative form, indicating its larger size compared to traditional spaghetti. It's ideal for hearty sauces that cling to its thicker strands. It's popular in Central and Southern Italian cuisine.
Best Pairings: Thick, hearty sauces or meat ragu.
Cooking Time: About 10-12 minutes.
Try Serving Them With German Goulash without Tomatoes.
15. Tagliolini
Tagliolini is a long, thin, ribbon-like pasta, similar to tagliatelle but narrower. The name comes from the Italian "tagliare," meaning "to cut," as it's made by cutting the pasta dough into thin strips. It pairs well with light sauces or in broth-based dishes. It's a popular choice in Northern Italian cuisine.
Best Pairings: Light sauces, seafood, or delicate broths.
Cooking Time: About 3-5 minutes.
Famous Dishes: Tagliolini with Shrimp and Lemon Cream Sauce, Tagliolini in Brodo with Homemade Meatballs.
FAQs
Spaghetti is a long, thin, cylindrical pasta, ideal for light to medium sauces. Linguine, slightly flatter and wider than spaghetti, pairs well with seafood or pesto, while fettuccine, being thicker and ribbon-like, is best suited for heavier, cream-based sauces like Alfredo.
To choose the right type of long pasta, consider the sauce and ingredients: delicate sauces pair well with thin pastas like angel hair, while thicker, creamier sauces are better suited to wider pastas like fettuccine or tagliatelle. The pasta's shape and texture should complement the weight and consistency of the sauce for a balanced dish.
Yes, you can generally substitute different long pastas, but consider the sauce and cooking time. Thinner pastas are better for light sauces, while thicker ones suit richer, creamier sauces.
I wouldn't recommend using long pasta for pasta salads. Once cold, these tend to stick together, making it hard to eat. Choose their short pasta shapes version, like fusilli (spiral pasta) instead of fusilli col buco, mafaldine instead of mafalde. You can also opt for traditionally short pasta, like penne, or bow tie pasta (farfalle).
Most baked pasta dishes use short tubes of pasta, stuffed pasta, large shells, or sheet pasta. For example, baked ziti use short cut pasta, however, could be substituted for other long tube shaped pasta or various shapes.
Leave a Comment