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Types of Pasta. There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties.
Pasta: CALAMARI | Sauces: SEAFOOD, TOMATO. These pasta bands are named for their squidlike shape, and are best with other shapely ingredients and sauces with a bit of substance. Pasta: CAMPANELLE | Sauces: BUTTER/OIL, CREAM/CHEESE, MEAT, PASTA SALAD, VEGETABLE. Campanelle are bells, just the perfect size for pocketing little nubs of cheese, veg, or meat. Check out our recipe for Heirloom TomatoâBasil Pasta with Olives and Feta with campanelle. Pasta: CAPELLINI (a.k.a. ANGEL HAIR) | Sauces: BUTTER/OIL, CREAM/CHEESE, PESTO, SEAFOOD, SOUP, TOMATO, VEGETABLE.