Pasta

Types of pasta

Different types of pasta don’t just exist for looks – they're designed to work best with different kinds of sauces. Each quirky pasta shape has its own superpower – some are like little bowls for catching richer, heavier sauces, like meat ragùs, and others are smooth operators for creamy sauces like carbonara. Read on for a brief rundown of some of Jamie’s favourite pasta types and ways to use them…

Fusilli

Twisty, springy pasta that works well in most pasta dishes

Penne

This tube-shaped pasta is another super-versatile option

Linguine

Fairly flat and narrow, linguine is great for delicate seafood or pesto

Spaghetti

Classic long, thin strands of pasta that pair with almost any sauce

Farfalle

Bow tie pasta! These cute shapes have a lovely bite in the centre

Ravioli

Pillows of pasta filled with deliciousness, perfect with simple sauces

Orecchiette

"Little ears" pasta – their cup-like shape scoops up chunky sauces perfectly!

Bucatini

Thin strands with a hole running through the centre for sauce inside and out!

Rigatoni

Wide, ridged pasta tubes that are great for holding onto hearty, chunky sauces

Orzo

Tiny, rice-shaped pasta that works wonders in soups, salads, or as a side dish

Lasagne

Wide, flat sheets of pasta layered to create one of the most comforting Italian dishes ever

Tagliatelle

Long, flat, wide ribbons that go so well with rich, creamy sauces

Macaroni

Macaroni cheese, please! These small, curved tubes are famous for the ultimate cheesy pasta dish

Pappardelle

Even wider than tagliatelle, these luxurious ribbons of pasta are ideal for holding decadent, chunky sauces like ragù

Gnocchi

More of a potato dumpling, gnocchi is a great variation to pasta, and not too tricky to make!

Cannelloni

Large pasta tubes ready to be stuffed with delicious fillings and baked in sauce with an oozy cheese topping

Angel hair

Delicate, very thin strands of pasta that cook quickly and pair well with light sauces

Conchiglie

Shell-shaped pasta perfect for scooping up chunky sauces

How to make pasta

Making pasta from scratch isn’t as scary as it sounds! As Jamie and Buddy show you in the video above, all it takes is two simple ingredients: Tipo ‘00’ flour (this is the best kind of flour for pasta making as it’s so finely ground) and eggs. But you can make pasta just using flour and water, too.

From his cookbook, Jamie’s Italy, Jamie’s foolproof pasta dough recipe is the one he’s followed his whole life:

1. Pour the flour onto a clean surface and make a well in the centre. Crack the eggs into the well.
2. Beat the eggs with a fork and mix the flour into the eggs as much as possible so it’s not too sticky.
3. Start kneading the dough (flour your hands so the mixture doesn’t stick to them). Knead until you’re left with smooth, silky, elastic dough.
4. Cover your ball of dough with clingfilm and let it rest in the fridge for about half an hour. Then it’s time to roll, shape and cook with your favourite sauce!

How to make pasta shapes

Let the pasta expert Gennaro Contaldo how you how to shape pasta dough into gnocchetti, orecchiette, fusilli, lasagne sheets, pappardelle, farfalle and more!

How to cook pasta

You’ve mastered making pasta, now to cook it! For dry or fresh pasta bought from the supermarket, it’s best to follow the instructions on the packet. This is usually about 8-12 minutes for dried pasta, or 3-5 minutes for fresh pasta. The ideal texture for pasta is "al dente" (which means "to the tooth" in Italian) – it should be cooked through but still slightly firm in the center.

1. Use a large pot with plenty of water. This helps the pasta cook evenly and prevents sticking.
2. Bring the water to a rolling boil before adding the pasta.
3. Salt the water generously. This seasons the pasta as it cooks. A general guideline is about 1 teaspoon of salt per litre of water.
4. Stir the pasta immediately after adding it to the boiling water and occasionally during cooking. This also helps prevent sticking.
5. Don't add oil to the cooking water. It's generally not effective at preventing sticking and can make it harder for sauce to really cover the cooked pasta.
6. Cook the pasta according to packet directions, but start testing for doneness a bit early.
7. Reserve some of the pasta cooking water before draining. This starchy water can be added to your pasta sauce to help it bind to the pasta and create a smoother consistency.
8. Drain the pasta well.
9. Toss the pasta with your sauce immediately after draining. This helps the sauce absorb into the pasta and prevents the pasta from sticking together.

Cooking times for dried pasta

Thin strands

Like spaghetti, linguine, vermicelli... 5-10 minutes

Medium shapes

Like penne, rotini, medium shells... 8-12 minutes

Thick shapes

Like rigatoni, large shells, farfalle... 10-15 minutes

Fresh pasta typically cooks very quickly, usually between 1-5 minutes.

Gorgeous pasta sauce

Now it's time to take your pasta to the next level by pairing it with the perfect sauce. Whether you prefer rich and creamy, light and tomatoey, or heavy and meaty, we've got all the pasta sauce inspo you need to get started.

Pasta recipes by special diet

Pasta is such a versatile dish that can be tweaked to suit most dietary requirements. Gluten-free? Switch to gluten-free pasta! Dairy-free? There are so many delicious dairy-free sauces to choose from. Take a look!

Most popular pasta dishes

Discover the world's favourite pasta dishes! Not always traditional, these beloved recipes – from comforting pasta bakes to fresh pesto pasta salads – are enjoyed everywhere.