Other Pasta Category

This is pasta flavored with squid or cuttlefish ink, which turns it black. It's best served with shellfish.

This is made with corn flour instead of the traditional durum wheat. It's popular among people with wheat allergies, but it tends to get mushy.

Several manufacturers make flavored pastas, many of which have vibrant colors. Popular flavors include egg (egg pasta, or pasta all'uovo), spinach (green pasta, or pasta verde), tomato, beet (purple pasta, or pasta viola), carrot (red pasta, or pasta rossa), winter squash (orange pasta, or pasta arancione), squid ink (black pasta, or pasta nera), truffle (truffle pasta, or pasta al tartufo), and chile.

This Sardinian specialty is thought to be an ancestor of modern pasta. It consists of small, chewy balls made from coarsely ground semolina. It can be used as a bed for sauces, but it's also terrific in soups.

Kamut® contains gluten, but it's tolerated by many people with gluten allergies.

Malfatti means "poorly made" in Italian, and cooks use the term for broken or irregular scraps of pasta, or for a ravioli filling without the pasta covering.

Maltagliati means "poorly cut" in Italian, and the name is used for various kinds of pasta scraps.

This term refers to dried pasta that's too big to be used in soups.

This is a high-protein pasta alternative for people with wheat allergies. It may contain corn flour as well.

This is a good pasta alternative for people with wheat allergies. It's also available as brown rice pasta.

This is made with both wheat and protein-rich soy flour.

Spelt contains gluten, but it's tolerated by many people with gluten allergies.

This is an egg pasta that's flavored with truffles. It's normally served with a cheese sauce.

Several varieties of pasta are made with whole wheat instead of a more refined flour. This makes the pasta darker but more nutritious.