In the impression of many people, it seems that only the slender pasta is called pasta. In fact, the shape of pasta is more strange than you can imagine.

If you're trying to order pasta at an Italian restaurant, but there's no picture on the menu, you might be tempted to freak out by all the complicated names.

It doesn't matter, today we will take stock of the more common types of pasta for you. As long as you remember the names of these types, you won't have to worry about not being able to order the pasta you want in the restaurant.

Teach you to recognize various types of pasta, different pasta, and different cooking methods! Must learn!

Fusilli

Fusilli is like an enlarged version of a screw. Its spiral shape, which rolls up the sauce better, is one of the best pasta shapes for salads.

Farfalle

Bowknot noodles, as the name suggests, are shaped like bows, and are loved by children and girls because of their cute shapes. It goes best with sauces made from tomatoes and cream, or those cooked with a variety of vegetables.

Conchiglie

Shell noodles, as the name suggests, are noodles shaped like shells. It goes well with minced food sauce or tuna sauce, and a simple creamy sauce is also a good choice. The more delicate little shell noodles can be used in noodle soups or in salads with vinaigrette.

Italian Lasagne

Lasagna is usually made of fresh dough, cheese or vegetables sandwiched in the middle, mostly square, cooked in a gratin, sometimes topped with a layer of white made of unsalted cream sauce.

Ravioli

Surprised? Ravioli turned out to be a type of pasta! Ravioli is like a square dumpling, but Italians rarely put food fillings and more cheese, eggs, or other vegetable fillings. Unlike Chinese dumplings, the taste of the filling of Ravioli dumplings and the taste of the sauce on the outside of the dumplings are very important. The taste of the dumpling filling is light, and it needs to be complemented and supplemented by the rich taste of the sauce, so as to complete the perfect fusion of the taste.

Orecchiette

This small and delicate pasta is first blended with durum wheat flour and alpine spring water in a specific proportion, and then hand-extruded into a copper mold to form lovely "cat ears". The soft inside and outside tough noodle has a unique chewy feeling and charming wheat aroma. It is very suitable whether it is paired with sauce as a main dish, or mixed with olive oil and other ingredients to make a salad as a side dish.