Different Types

of Pasta
 Pasta may very well be one
of the most popular carbohydrates
in the culinary world! It can be served
on its own with a drizzle of olive oil, or
it can be topped off with a savory
sauce. You can even add noodles to
casseroles, soups, and salads.
 With so many types of pasta, it may
be difficult to decide which noodles
to use in your various dishes. We’ve
provided a guide to walk you through some
pasta basics, so you can choose noodles of
the proper shape, size, and texture
for your complementary sauces.
 Dry Pasta
Vs.
Fresh Pasta
 Dry pasta is made from semolina flour
and water. These ingredients are mixed into
a paste and then pushed through molds and
cut into different types of pasta shapes. Once
the dough has been shaped, it is put
through a drying process that extracts
all the moisture.
 Since dry noodles contain no
moisture, they have a longer shelf life
than fresh noodles, and they can last up to
two years if the packaging is unopened. Dry
pasta can also be cooked al dente, whereas
fresh pasta has a softer texture once
it's been cooked. This makes the dry
type best suited when making soups,
better with the other ingredients.
 Fresh pasta is typically made from white
flour and eggs are substituted in place of water
to provide extra moisture. These noodles can be made
fresh in-house with a pasta machine or cutter. The
shaped noodles are then left out to partially dry. Once
you're ready to cook your fresh noodles,
simply rehydrate them by boiling them in
water, like you would with dry noodles.
 Since fresh pasta is softer than dry
pasta once it has been cooked, it's
best served with delicate sauces, olive oil,
or creamy cheese. The soft texture of the
fresh noodles won't be overpowered
when used with these lighter
ingredients. 
Glossary of Terms
 Al dente. Meaning “to the tooth” in Italian, this term
refers to fully cooked pasta that is still a bit firm, which
gives it an appealing texture. 
 Durum. Durum is a hard wheat that’s high in protein
and gluten. It also has a low moisture content and a
long shelf life. 
 Semolina. Semolina flour is the course flour used to make
dry pasta. Made from durum wheat, its high gluten and
protein content provides great resistance and elasticity,
thus giving dry pasta the ability to hold its shape when
cooking.
Angel Hair
 
Description: Very fine, delicate strands
Cooking Time: 3 – 5 minutes
Best for: Tossing with light sauce
Ideal sauces and ingredients: Light tomato, olive oil,
light cream, butter, seafood
Available sizes: 1 lb.
Egg Noodles
 
Description: Very hearty, rich in flavor, and deep in color
Cooking Time: 6 – 8 minutes
Best for: Adding into thicker stews, soups, sauces, and
casseroles
Ideal sauces and ingredients: Thick stews, stroganoff,
butter, chicken broth
Available sizes: 12 oz., 1 lb., 5 lb. 10 lb.
Fettuccine
 
Description: Long, flat egg noodles that are about 1/4"
wide
Cooking Time: 10 – 12 minutes
Best for: Tossing with sauce
Ideal sauces and ingredients: Alfredo, cream, cheese,
meat, seafood
Available sizes: 1 lb., 20 lb.
Linguine
 
Description: Long, flat noodles about 1/8" wide
Cooking Time: 10 – 12 minutes
Best for: Tossing with sauce
Ideal sauces and ingredients: Tomato, pesto, olive oil,
seafood
Available sizes: 1 lb., 10 lb., 20 lb.
Macaroni
 
Description: Short, C-shaped tubes
Cooking Time: 6 – 8 minutes
Best for: Baked dishes, salads, soups, macaroni and cheese
Ideal sauces and ingredients: Cheese, butter, broth
Available sizes: 1 lb., 10 lb., 20 lb.
Penne Rigate
 
Description: Small tubes that are typically 2 – 4" long,
available in white or tri-color
Cooking Time: 10 – 12 minutes
Best for: Tossing with sauce
Ideal sauces and ingredients: Chunky tomato, meat,
cream, vegetables
Available sizes: 12 oz., 1 lb., 10 lb., 20 lb.
Rigatoni
 
Description: Short tubes about 1 1/2" long and
3/4" diameter, with ridges
Cooking Time: 11 – 13 minutes
Best for: Tossing with sauce, baked dishes
Ideal sauces and ingredients: Chunky meat or
vegetable, cream, cheese
Available sizes: 1 lb.
Rotini
 
Description: Spiral-shaped to retain sauces and ingredients,
available in white or tri-color
Cooking Time: 10 – 12 minutes
Best for: Tossing with sauce, pasta salad
Ideal sauces and ingredients: Tomato, cream, vinaigrette,
meat
Available sizes: 12 oz., 1 lb., 20 lb.
Shells
 
Description: Small shell shape with an open cavity that
collects sauce, seasoning, and meat
Cooking Time: 10 – 12 minutes
Best for: Baked dishes, salads, macaroni and cheese
Ideal sauces and ingredients: Tomato, cream, cheese,
vinaigrette, meat, vegetable
Available sizes: 1 lb., 10 lb., 20 lb.
Spaghetti
 
Description: Thin round strands that are about 10"
long, available in white or wheat
Cooking Time: 9 – 11 minutes
Best for: Tossing with sauce
Ideal sauces and ingredients: Tomato, pesto, meat,
seafood
Available sizes: 1 lb., 10 lb., 20 lb.
Tortellini
 
Description: Ring-shaped pasta that are typically stuffed
with meat, cheeses, or vegetables
Cooking Time: 3 – 5 minutes
Best for: Tossing with sauce, soups, pasta salad
Ideal sauces and ingredients: Alfredo, cream, cheese,
garlic, tomato
Available sizes: 5 lb., 10 lb.
Ziti
 
Description: Medium-width tubes that are at
least 2" long
Cooking Time: 10 – 12 minutes
Best for: Baked dishes
Ideal sauces and ingredients: Light tomato,
olive oil, cream, cheese
Available sizes: 1 lb., 20 lb.
Pasta Color Comparison
White Pasta
 
 Made from 100% durum wheat semolina
 Neutral, appetizing color that contrasts well with
all types of sauces
Wheat Pasta
 
 Made from whole wheat flour for higher protein content
 Higher nutritional content than white pasta, making it
appealing to health-conscious customers
Tri-Color Pasta
 
 Offers a mix of white, green, and red noodles for
an enhanced visual appeal that’s ideal for pasta
salads and kids' meals
 Includes spinach and tomato infused noodles for
slight diversity in flavor
 Optional Cooking Tips
When creating a pasta-based dish, it’s
important to prepare all other ingredients in
the recipe, including sauce, vegetables, seafood, and
meats, first. Since pasta is best served as soon as it’s
cooked, you can simply add the finished noodles to
your already-prepared dish. When cooking your
pasta, consider some of the optional tips
we’ve listed below:
 Use 4 -6 qt. of water to every 1 lb. of pasta.
 Boil water and cook pasta in a pasta cooker to eliminate the
use of a colander.
 Add 1 tbsp. of sea salt per 1 lb. of pasta to boiling water to
add flavor to noodles.
 Add 1 tbsp. of olive oil per 1 lb. of pasta to boiling water to
prevent noodles from clumping together once drained.
 While cooking, frequently stir pasta with a wooden spoon
to prevent clumping.
 If you want al dente pasta, set your timer for one minute
less than the minimum cooking time specified on the
package.
 Immediately after the timer goes off, fish a few noodles out
of the pot using a pasta server or slotted spoon to see if
they’re cooked al dente or soft enough for your preference.
If done, drain immediately.
 Rinse cooked, drained pasta in ice water to prevent it from
cooking further.