Get to Know Your Pastas

Do you know most types of pasta and their shape? Here is a quick guide to help you out.

Spaghetti alla Chittara

Let’s start with the most popular ones. Spaghetti literally means “length of cord” because of its long and thin shape.

Squid Ink Spaghetti alla Chittara

Just like Spaghetti alla Chittara, this is a long and skinny pasta. Infusing spaghetti with squid ink lends the noodles a subtly briny flavor—not to mention a deep, stunning color.


Gnocchi are various thick, soft dough dumplings that may be made from potato. The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork.

Agnolotti Verde

Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over filling of roasted meat or vegetables. Agnolotti Verde is infused with a vegetable, like spinach, giving it that pretty green color.


Casunsei are stuffed pasta in the shape of half-moons, typical of the culinary tradition of Lombardy, in the north-central part of Italy. The shell typically consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli.


Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button". They are typically stuffed with a mix of meat or cheese.


Tagliatelle and tagliolini (from the Italian tagliare, meaning "to cut") are a traditional type of pasta from Emilia-Romagna and Le Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine.

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