How Many Pasta Shapes Does Italy Have? A Regional Guide

When you think of Italian cuisine, “pasta” is probably the first thing that comes to mind.

But here’s a fun fact: Italy has over 650 pasta shapes! Each region has its own forms, sauces, and rituals that reflect local history and culture.

This guide highlights famous pasta shapes found throughout Italy and the traditional regional pastas beloved in each area. Use it to plan your next trip—or your next dinner!

Contents

Pasta Shapes Loved Across Italy
Traditional Regional Pastas & Food Culture
Wrap-Up: Make Your Own Pasta Map of Italy

Pasta Shapes Loved Across Italy

First up, the classics you’ll find almost everywhere in the country—the dependable all-stars.

1. Spaghetti

Spaghetti on a plate — Source: https://www.the-pasta-project.com/

Long, thin, and cylindrical—the world’s best-known pasta. Perfect with tomato sauces, aglio e olio, carbonara… you name it.

In Japan as elsewhere, spaghetti is the go-to mental image when someone says “pasta.”

2. Penne

Penne pasta — Source: https://www.the-pasta-project.com/

Tubular with diagonally cut ends. Its ridges and hollow center catch creamy or bold tomato sauces beautifully—great for home cooking.

3. Rigatoni

Rigatoni pasta — Source: https://www.the-pasta-project.com/

From rigate (“ridged”), these are wider tubes with straight-cut ends (unlike penne’s diagonal cut). The grooves hold hearty ragùs especially well.

4. Fusilli

Fusilli pasta — Source: https://www.the-pasta-project.com/

Corkscrew spirals that excel at trapping sauces—great warm or in pasta salads.

5. Lasagna

Lasagna sheets — Source: https://www.the-pasta-project.com/

Flat, wide sheets used for baked lasagne—Bolognese style is the most famous.

Lasagna varies widely by region: egg vs. egg-free dough, layered bakes vs. rolled styles, spinach dough in some places, and countless sauce traditions. It might be the single best shape for experiencing Italy’s regional differences.

Traditional Regional Pastas & Food Culture

Now for the local heroes—unique shapes whose stories are intertwined with their landscapes and histories.

1. Piedmont: Tajarin

Fresh tajarin pasta — Source: https://www.the-pasta-project.com/

Near France, Piedmont is famous for ultra-rich, egg-yolk-heavy ribbons called tajarin (a type of tagliolini). Some chefs use up to 40 egg yolks per kilo of flour—no wonder the flavor is so luxurious.

Tajarin al tartufo bianco — Source: https://www.tasteatlas.com/tajarin-al-tartufo-bianco

Traditionally served with butter and shaved local truffles—an unforgettable pairing that alone justifies a pilgrimage to Piedmont.

2. Liguria: Trofie

Trofie pasta from Liguria — Source: https://www.the-pasta-project.com/

Short, twisted spirals that are the classic partner to Genovese basil pesto. Sometimes served with potatoes and green beans—pure Ligurian comfort.

Trofie with pesto — Source: https://www.the-pasta-project.com/

3. Tuscany: Pici

Dried pici pasta — Source: https://www.the-pasta-project.com/

Thick, hand-rolled noodles—think “Italian udon”—traditionally made with just flour, salt, and water. Commonly paired with ragù or cacio e pepe.

Pici with wild boar ragù — Source: https://www.the-pasta-project.com/

4. Emilia–Romagna: Tortellini

In Bologna and beyond, tiny ring-shaped filled pasta—traditionally served in brodo (in a clear broth). The filling often includes meat and cheese.

5. Lazio: Bucatini

Bucatini pasta — Source: https://www.the-pasta-project.com/

From buco (“hole”), these thick spaghetti have a hollow core—perfect with Rome’s amatriciana sauce.

Bucatini all'amatriciana — Source: https://www.the-pasta-project.com/

6. Sicily: Busiate

Busiate with Trapanese pesto — Source: https://www.the-pasta-project.com/

Spiraled strands traditionally paired with almond-and-tomato pesto alla Trapanese—sunny, Sicilian, and satisfying.

Close-up of busiate pesto — Source: https://www.the-pasta-project.com/

7. Sardinia: Fregola

Sardinian fregola — Source: https://www.the-pasta-project.com/

Toasted, couscous-like beads native to Sardinia, often simmered in seafood broths—comforting and deeply savory.

Fregola with clams — Source: https://www.the-pasta-project.com/

8. Sardinia: Lorighittas

Hand-braided lorighittas pasta — Source: https://www.the-pasta-project.com/lorighittas-pasta-from-sardinia/

An ultra-rare, hand-braided specialty from the tiny village of Morgongiori (pop. ~800). Each piece is intricately twisted by hand—a true edible craft.

The braided texture captures sauce in a unique way, delivering unforgettable bites. The village is also famed for hand-woven textiles—artisan spirit runs through everything, even the pasta.

I haven’t tried it yet myself, but it’s firmly on my lifetime pasta bucket list!

Wrap-Up: Make Your Own Pasta Map of Italy

As you’ve seen, Italy’s pasta world is wildly diverse—not just in number of shapes, but in how they’re made, sauced, and served.

We’ve only scratched the surface here. When you travel, try local pastas in each region. Back home, recreate your favorites and keep exploring—one shape, one sauce, one story at a time.

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