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Pasta Shapes: A History of Innovation and Diversity

A visit to the pasta aisle of your local grocery store unveils a diverse array of pasta shapes, from the tubular penne to the spiraled cavatappi and the ruffled radiatori. While these shapes seem timeless and quintessential, many of them were only made possible through technological advancements that began in the 1800s.

The mechanization of long pasta varieties like spaghetti and vermicelli commenced in the late 16th century; however, until the 19th century, the world of short pasta relied on traditional hand-cutting techniques, predominantly performed by women. The short pasta shapes that we commonly see available today began to emerge only at the end of the 19th century, following the introduction of new extrusion dies—perforated plates that allow for intricate shaping of pasta.

Advancements in bronze and nickel dies, resistant to corrosion from the moist dough, led to a wave of innovation, giving rise to around 800 new or redesigned pasta shapes. Among these, penne became emblematic of this pasta revolution. The innovation didn’t stop there; mechanical indoor drying techniques developed around the same time reduced drying times dramatically from months to mere hours, enabling the mass production of short pasta.

The late 19th century also witnessed the emergence of many pasta companies that remain household names today. In 1889, Filippo De Cecco improved indoor pasta drying machines, while in 1910, Riccardo Barilla transitioned his father’s bakery in Parma into a major bread and pasta manufacturing hub, eventually leading the Italian pasta industry within a few decades. Pasta production also flourished in the United States, with over 300 factories by the early 20th century, including Ronzoni, established in 1915, and San Giorgio in 1914.

Thus, the next time you peruse the pasta section filled with various shapes, recognize the rich history and innovation brought forth by pasta makers past and present. The fruits of their labor are reflected in the delightful bites of pasta enjoyed at dinner tables around the world.

Rigatoni

During the 19th century, innovations in pasta dies led to significant advancements within the industry. Rigatoni, derived from the Italian word rigare meaning “to mark with lines,” features ridges that enhance its capacity to hold sauces and cheeses. Small variations exist, including a smooth version devoid of ridges.

Penne

In 1865, Giovanni Battista Capurro, a pasta craftsman from the Genoa region, patented a cutting machine that revolutionized penne production. Known as “quills,” this shape was previously cut manually, resulting in uneven ends. The modern version of penne collects sauces effortlessly, making it an ideal choice for dishes like penne alla vodka.

Ditalini

Ditalini, translating to “thimbles” in Italian, is a short, tubular pasta shape characterized by equal diameter and length. This versatile pasta, which emerged in the 19th century, has inspired variations such as ditali and ditaloni, and can be found both smooth and ridged. Ditalini is particularly popular in soups and hearty dishes, including pasta e ceci and pasta e fagioli.

Ruote Pazze

In the early 20th century, Benedetto Cavalieri encouraged a pasta craftsman to create this unique wheel-shaped pasta, which features spokes of varying thickness. Initially, this design led to complications during the drying process, but despite early challenges, ruote pazze (“crazy wheels”) became a beloved pasta choice both in Italy and internationally. Its playful form adds a fun element to dishes such as pasta paired with broccolini, peas, and pancetta.

Fusilli

Fusilli originated with an industrial machine developed by Italian immigrants Guido and Aurelio Tanzi in 1924. The name derives from the Neapolitan term for “spindle.” Previously produced by hand, fusilli’s spiral shape is perfect for clinging to thick sauces, making it a favored choice for rich dishes.

Radiatori

Radiatori, which translates to “radiators” in Italian, is believed to have been crafted between the World Wars. The design mimics home heating fixtures, with wavy ridges that increase surface area. These ridges are wonderful for capturing sauces, making radiatori a delightful addition to meals like chicken piccata pasta.

Cavatappi

Cavatappi, which means “corkscrew” in Italian, was created by Barilla by chance in the 1960s when a die with spiral lines was mistakenly produced. Originally known as cellentani, after the famous Italian singer Adriano Celentano, this pasta’s ridges are particularly adept at holding onto rich and cheesy sauces, perfect for comforting dishes like macaroni and cheese.

Cascatelli

In 2019, Dan Pashman, the creator behind the podcast The Sporkful, aimed to design a pasta shape that maximized forkability while holding sauces effectively. This endeavor resulted in cascatelli, or “little waterfalls.” The shape, characterized by a curved design and a unique sauce trough, enhances its ability to grip sauces perfectly. It pairs wonderfully with dishes such as seafood fra diavolo, where its form complements the shape of shrimp.

Source
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