LOS ALAMITOS, CA – It’s an iconic staple of Italian cuisine and culture, it’s a versatile noodle dish eaten worldwide, it’s pasta! While most people have indulged in the noodle food, many do not know of the various subcategories of pasta. Approximately 350 types of pasta are enjoyed by pasta connoisseurs and regular pasta-enjoyers alike. From lanky spaghetti to curly fusilli, chefs cut up and form different pasta shapes to elaborate on classic dishes and create new ones.

I, a terrible cook and even worse judge of food, have taken it upon myself to purchase as many types of pasta as I could which will give me the opportunity to taste all of them and rate them. This experience will also allow me to determine which store has the best pasta even though the best pasta is really my nonna’s homemade spaghetti alle vongole.  Of course, there is much more than just the few I have on my list, but these are the pastas: 

Angel’s hair – Angel hair is just thinner capellini. It tastes just as good, too. I prefer angel hair to capellini only because it can be more compact and the recipes with angel hair usually taste better.

Cavatappi – Cavatappi is a delicious, worm-like macaroni. Cavatappi, which in Italian means corkscrew, is spiraled and hollow which makes it easy to grasp with a fork. I prefer cavatappi to most other forms of pasta only because of the recipes that can be made with it. By itself, cavatappi is unfortunately inferior. 

Elbow – Elbow is another type of macaroni. Macaroni and cheese is a staple in American culture – especially in our childhoods. Elbow pasta, the thin, curved, and hollowed out could compete with the best pastas on this list. 

Ziti – Ziti is a great pasta. It tastes great both by itself and incorporated in other dishes. Though it is one of the more expensive pastas, usually ranging between $2-5, it still is great pasta with a diverse amount of recipes. 

Orecchiette – This one really depends on the recipe made with it. They are kind of unexciting and more difficult to grab with a fork. Despite this, they are fairly easy to hand-make and do not require much skill. 

Lasagna – Definitely the worst pasta by itself. With the fillings, lasagna jumps to the top of the list. Lasagna is an incredible sheet pasta with many thrilling factors. It is popularly combined with cheeses and meats. 

Spaghetti – I am not impartial and I am not biased but when it comes to pasta, this one will always have my heart. This glorious thin, long, strand of dough was either crafted by angels or Italians, I’m not really sure. Spaghetti can be used to create spaghetti alle vongole, which is my favorite pasta dish. Spaghetti, the perfect cuisine, does not even have to be altered to be good. 

Orzo – Okay, I don’t really like this one. I think they are particularly hard to find and when I did get them, they were at Whole Foods which was a little more than I’d like to spend. Orzo are small, rice-like pieces of pasta that are typically made with flour. I’ve seen orzo used in soup and salads before but not much else. They taste fairly mediocre by themselves and are only a little better in complementary foods. 

Fettuccine – The first time I’ve seen fettuccine was with alfredo. I genuinely think this is one of the inferior kinds of pasta. It’s long, flat, and bland, extracting the magic of most other pastas. The best combination with fettuccine is when it is paired with shrimp. Fettuccine is expensive for what it is while also being boring to make. 

Rotini – Rotini could possibly be the most mediocre pasta ever. It is not good and it is not bad. It is not exciting and it is not boring. It is not cheap and it is not expensive. It is a little hard to make but can be looked past. I’ve grown up eating this pasta so when I say it is genuinely the middle, I mean it from my heart. 

Fusilli – Fusilli is almost exactly like rotini, but it is not. Fusilli is the lesser version of rotini because of the looseness of its twists. Fusilli is not as tight as rotini which makes it harder for sauces since they just go right through. Fusilli in every other sense to me is exactly the same though. 

Shells – Shells are a little weird. Shells have a large variety of sizes that all still fall under the shell umbrella. Bigger shells can be stuffed while smaller shells make up for their size in numbers. Shells are right below being in the top pastas due to their many uses. 

Penne – Penne is such a solid pasta but people just cannot make a good penne recipe. For no reason, penne has some of the most atrocious recipes ever made. Penne is easy to obtain, usually cheap, and comes in large packs. So why can’t anyone make a good penne recipe? It honestly makes me sick. Think of something better. Please actually email me if you have a good penne recipe. Penne is the plural form for pen in Italian and parallels this comparison with their long cylinder-like stature. 

Farfalle – One of the royalties of the pasta world. Farfalle is truly one of the greatest pastas ever and not just because of their bow-like features. Farfalle is fun to make and even more fun to cook with. They may have been on the more expensive side of pastas for me, but they are still going to be regarded as some of the best pastas ever. 

Rigatoni – Rigatoni is a medium-lengthed, tube-shaped pasta with a massive hole through the center. It is sometimes slightly curved but typically stays in a straight line. I got this at the 99¢ store even though it should be made by hand. Rigatoni, being the shape it is, ringtoni can be baked, filled, or incorporated into many other foods. Overall, it is a great pasta. 

Tagliatelle – Tagliatelle are made in the same shape as fettuccine, but trust me, they are so much better than fettuccine. While fettuccine is a long, sad, ribbon, tagliatelle is a mighty banner, hoisted proudly in the air. Tagliatelle has better recipes and can be beautifully paired with mushrooms, tomatoes, bell peppers, chicken, pork, or broccoli if given the chance. Tagliatelle is similar to fettuccine, yet remains a polar opposite. 

Rotelle – The little wagon wheel of pasta. Fun to eat but hard to find. I acquired this pasta at Vons and though it is quite silly, I do not see it made a whole lot. The holes in it are more harmful than they are beneficial because they do not soak up any of the ingredients or sauce in the dish. They can be made into a casserole but other than that, they are not that great. 

Gnocchi – I believe in my heart, when made right, this can be a competitor with spaghetti. The texture, the flavor, the recipes, the magic. Gnocchi is a great pasta, and not even considered a pasta by some. The various recipes gnocchi has to offer are astounding. From potatoes to pesto to sausage, there is no stopping this top dog. I have found that this pasta is usually on the more expensive side but it is totally worth it. 

Tortellini- Homemade tortellini is completely unmatched. Tortellini can be stuffed with meats or cheese and are a delicacy. Though the Von’s tortellini is not nearly as good as homemade tortellini, it still puts tortellini in competition with the other kinds of pasta. Truly a glorious pasta. 

Ravioli – Ravioli is a thin pasta with a stuffed inside. The square pasta is something I have despised for a long time, though I just assume it has been made improperly. Ravioli is great when served with sauce but it is pretty bad by itself. I think it is one of the more mid-rank pastas. 

Linguine – Like a thick spaghetti, truly a masterpiece. It is one of my favorite pastas due to its similarity to spaghetti as well as the amount of recipes that can be made with it. I also bought the linguine at Vons and it was pretty good. Most pastas are. 

Bucatini – Bucatini is long ziti. Bucatini are long, think pastas that have a small hole in the middle. I have found them to be more on the expensive side of pastas but they still taste amazing. The thickness makes everything better but it still can never substitute for spaghetti. 

Pasta. The greatest gift to ever be bestowed upon mankind. No matter who made it, pasta will always be a crucial part of the lives of many. This is what makes pasta so magical. The variety, the combinations, and the opportunities mixed into a stainless steel colander of excitement and adventure. Although I have not reviewed all the pastas I would have liked to, the trip to reach this point was fantastic. Thank you pasta, thank you.