Spaghetti: The classic and most widely recognized type of pasta. It's long, thin, and cylindrical.
Linguine: Linguine is similar to spaghetti but is flatter and wider. It's often used in seafood and garlic-based sauces.
Fettuccine: Although not technically spaghetti, fettuccine is a flat pasta that is sometimes used in place of spaghetti, especially in Alfredo sauce dishes.
Angel Hair (Capellini): Angel hair pasta is extremely thin and delicate, often used with light, oil-based sauces or in dishes like aglio e olio.
Bucatini: Bucatini is a thicker spaghetti-like pasta with a hole running through the center, making it great for capturing thick sauces like Amatriciana.
Pappardelle: Pappardelle are broad, flat noodles, wider than fettuccine. They pair well with rich, meaty sauces.
Tagliatelle: Tagliatelle is another flat pasta, slightly wider than linguine. It's often used in creamy sauces, especially in Northern Italian cuisine.
Vermicelli: Vermicelli is a thin, round pasta often used in Asian dishes but can also be found in Italian cuisine. It's suitable for a variety of sauces.
These pasta types offer a range of textures and shapes, allowing you to choose the best one for your preferred sauce and recipe.
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