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Welcome to Our Pasta•nary!
A delectable dictionary of our 28 varieties of pasta highlighting what makes each unique. Whether you’re an experienced chef or a casual cook, this guide will open the door to endless pastabilities!
SHOP OUR PASTASMeet the Family
Pastene’s family of pasta includes long, short, and soup cuts as well as gluten-free and organic options. All Pastene pasta is made in Italy, the homeland of generations of master pasta-makers, using only the finest durum wheat semolina.
(bu·ca·ti·ni | bü·kə·tē·nē)
Like spaghetti, only thicker and with a hole running through it to soak up the sauce. Bucatini pairs nicely with oilier, heavier sauces like traditional Carbonara or cream sauce.
(ka·pə·ˈlē dē·an·jə·lō)
Italian for “angel hair” ; you’ll understand why when you see the delicate strands that appear when blessed with boiling water.
(cap·el·lini | ka·pə·ˈlē·nē)
Another delicious way of saying “angel hair pasta.” Super thin, its best with simple, light sauces like pesto or clam sauce.
(di·ta·li | dē’tälē)
Italian for “thimble”, these tiny tubes of pasta are perfect for soups, stews, and pasta e fagioli.
(far·fal·le | fär·ˈfä·lē)
The name is Italian for “butterflies.” This is one time butterflies in your stomach is a good thing; best served with cream or tomato sauce, or in a pasta salad.
(far·fal·li·ne | fär·fä·lē·nē)
“Little butterflies,” smaller than farfalle and perfect for soups and stews.
(fu·sil·li lun·ghi | fyü·'si·lē lu̇·njē)
Long and spiral-shaped pasta that is perfect for capturing hearty meat, tomato, or cream sauces.
(jum·bo shells | jəm·bō shelz)
Big, hearty, and ready to be stuffed with delicious ingredients and slathered with sauce; this artisan-quality pasta cut is a bit coarser and more durable for boiling and cooking.
(lə·zän·yē fe·stō·nä·tə)
Long, flat noodles with curly edges like ribbons – thus the Italian name festonate (“ribbons”). Another great hiding place for sauce, cheese, and meats.
(lin·gui·ne | lin·ˈgw·nē)
Long, flat, thick strands of pasta hearty enough to hold alfredo, tomato, or seafood sauces.
ORGANIC
(ma·fal·di·ne | mä·fəl·dē·nē)
A flat, wide, ribbon-shaped pasta that pairs well with meat, tomato, or traditional Napoletana sauces. It is made with organic durum wheat semolina, grown in soil free of chemical pesticides or fertilizers.
(ni·di | nē·dē)
Nestle your sauce and fillings in this pasta named after the Italian word for “bird’s nests”. Top and serve in a casserole or boil to al dente for a fettuccini-style noodle with alfredo or cream sauces.
(orec·chi·et·te | ō·rā·kē·e·tā)
These “little ears” of pasta nicely trap sauce and cheese for maximum flavor in every bite. Serve warm in a meat or cheese dish, or cold in a pasta salad.
(or·zo | ȯr·zō)
Short-cut pasta that takes the shape of a grain of rice. Pastene Italian Orzo stands up beautifully in soup, pasta salad, or when served as a tasty side dish.
(pap·par·del·le | pä·pär·del·lā)
A broad, flat noodle, similar to fettuccini, made to soak up the flavors of Bolognese or heavier sauces; it is also ideal for stews and pot roasts.
NEW
(pas·ti·na | pä·stē·nə)
Means “little pasta” in Italian. This small, traditional pasta is ideal in soups and stews. Its little star shape, has made it a beloved, “kid-friendly, mom-approved” choice for generations.
(pen·ne ri·ga·te | pen·nā ri·gä·tā)
The word “penne” is Italian for “quill.” This classic cut is lined with ridges to capture and hold sauces and maximize flavor.
GLUTEN FREE
(pen·ne ri·ga·te | pen·nā ri·gä·tā)
All the flavor, texture, and versatility of regular penne rigate with none of the gluten.
NEW
(pe·pe bu·ca·to | pe·pā bü·kä·tō)
A small nugget-like cut with a hollow center, revered for its starring role in the cheesy, creamy Italian comfort food, pastina.
(po·tato gnoc·chi | pə·tātō nyo·kē)
A type of pasta consisting of soft, puffy dumplings, typically paired with a ragu, tomato, or butter sauce.
ORGANIC
(re·gi·ne | re·jē·nā)
Thicker than spaghetti with a hole running through the middle; this pasta is built to handle heavier cream and meat sauces and is made with organic durum wheat semolina, grown in soil free of chemical pesticides or fertilizers.
(rig·a·to·ni | ri·gə·tō·nē)
Tube-shaped pasta resembling penne and ziti but much wider with a blunt-cut and grooves for sauce and cheese to hang onto.
(shells | shelz)
Maybe they’re not jumbo, but these small shell-shaped cuts of pasta hold up perfectly in a casserole, a pasta salad, or smothered in a thick cream sauce.
(spa·ghet·ti | spə·ˈɡe·tē)
The classic is known for its long-standing friendship with sauce and meatballs. This cut is equally delicious paired with clam sauce or just about anything.
GLUTEN FREE
(spa·ghet·ti | spə·ˈɡe·tē)
Not a speck of gluten in these noodles, which are made from corn, rice, and quinoa but with the same quality and texture as semolina-based spaghetti.
ORGANIC
(spa·ghet·ti·ni | spə·ˌge·tē·nē)
A long, thin pasta cut made from organic durum wheat semolina; it’s grown in soil that’s free of chemical pesticides and fertilizers so delicious as well as environmentally friendly.
Tricolor FusilliTricolor Fusilli
(tri·col·or fu·sil·li | tri·kə·lər fyü·'si·lē )
See “fusilli” listed above and then see the three colors of the Italian flag in this pasta, which gets its hues naturally from spinach, tomatoes, and 100% durum wheat semolina.
(tri·vel·la | tri·ve·lə)
Large, thick spiral-shaped tubes that hold up beautifully when served hot with vegetables in a pasta primavera or cold in a fresh pasta salad.
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