Different Types of Spaghetti

Spaghetti Before Boiing

Spaghetti is the type of pasta that was created in Italy, and popularized in the entire world by the middle of 20th century. This long, thin, cylindrical pasta represents only one of the many pasta products that are today consumed on all four corners of the Earth. Here are some of the most popular spaghetti variations:

  • Spaghetti – They have traditional look of long, thin, cylindrical pasta, created from the mix of semolina or flour and water.
  • Spaghettini – Thinner version of traditional spaghetti, but usually with the same length.
  • Spaghettoni – Spaghetti that are extra long or extra thick.
  • Linguine – Form of spaghetti that are not round, but flattened to be very wide.
  • Mafaldine – Spaghetti in the form of long ribbons with ruffled sides.
  • Pappardelle – They have form of a flattened spaghetti, very large thick flat ribbons.
  • Stringozzi – Italian spaghetti created to resemble shoelaces.
  • Bucatini – Very thick spaghetti-looking pasta that has a hole in its center.
  • Capellini – Very thin variation of spaghetti, often regarded as the thinnest type of pasta.
  • Fusilli bucati – Shaped in the form of the coiled tubes, with hollow section in their middle.
  • Fettuccine – Pasta type that was used since Roman times. It has shape of short cutted ribbons.
  • Tagliatelle – Narrower variation of the Fettuccine.
  • Taglierini – Thinner version of Tangetelle.
  • Pellizzoni – Shpagetti that are thick.
  • Pici – Hand rolled pasta, usually very long and thick.
  • Udon – Japanese version of spaghetti, created in the form of long and thick noodles. They are created from wheat flour.
  • Cu mian – Chinese version of spaghetti, much thicker than Japanese variant.
  • Shahe fen – Chinesee noodles cut in a very tghick ribbon style.