Unusual types of pasta: different shapes for the menu

Picture this: the door of an Italian trattoria opens, and the aroma of garlic and tomatoes fills the air. It's Wednesday, pasta day. Plates clatter, conversations mingle with the clinking of glasses – then the dish of the day is served. But instead of the usual shapes such as penne or spaghetti, there is something different: greenish, gently curved, lined up in a creamy sauce. The pasta is called ‘Foglie di Ulivo’ and is inspired by olive leaves. A small homage to Italy's Mediterranean homeland, served as a work of dough art on the plate. And, as an added bonus, it is a real sauce carrier with character.

Create special moments with extraordinary pasta shapes

Extraordinary pasta shapes add variety, surprise guests and give restaurant visits that certain something. This is exactly what guests appreciate, as a recent MPULSE survey shows: people crave a culinary getaway in restaurants that takes them out of their daily routine. Unusual pasta shapes such as ‘Foglie di Ulivo’ can enhance this experience – combined with the story behind the pasta, the matching wine and Mediterranean sounds, guests dream a little more of Italy with every bite.

Discover the variety of Italian pasta

Speciality pasta shapes offer more than just an appealing look. Their unusual forms and textures create new taste experiences: they absorb sauces more intensely, emphasising flavours and bringing culinary diversity to your plate. In the 20th century, pasta makers were inspired by mechanics and the automotive industry as well as by nature, animals and everyday life. This is how pasta shapes in the form of little ears, radiator fins or calves came about:

• Cavatelli: These small, shell-shaped pasta noodles originally come from Molise and Apulia. The name is derived from the Italian word ‘cavare’ (to hollow out) and describes the typical shape: small, elongated rolled pieces of dough with a characteristic hollow that is created when shaped with the fingers or a knife. In rural areas, this pasta was one of the main staples in the 18th century. Cavatelli taste good with strong sauces with vegetables or meat.
• Malloreddus: Also known as ‘Sardinian gnocchetti’, Malloreddus are small, ridged pasta from Sardinia. Their name is derived from the Sardinian word ‘malloru’ for ‘bull’ and means ‘little calves’ – a reference to their round, bulbous shape. The grooved surface of Malloreddus is created by moulding them on a grooved wooden board. Traditionally, they are made from durum wheat semolina, water and saffron, which gives them a slightly yellowish colour and a special flavour. Salsiccia and pecorino are common accompaniments to Malloreddus.
• Radiatori: With their wavy, ribbed shape, these noodles are reminiscent of small radiators – no coincidence, since pasta herers invented them in the early 20th century, inspired by technical components such as radiators. Due to their ribbed surface, the Radiatori sauces, which are available in different sizes are particularly absorbent, but they are also often used in soups, salads or fish dishes.
• Strozzapreti: The name of this elongated, twisted pasta translates as ‘priest strangler’. There are various theories as to why Strozzapreti bear this name. One says that the pasta was so tasty that the supposedly greedy priests choked on it. Strozzapreti go well with simple tomato-based sauces or pesto.
• Fregola Sarda: This pasta from Sardinia is made from small, rolled balls of durum wheat. Roasting them in the oven gives them a golden-brown colour and a slightly nutty aroma. Fregola Sarda can be combined with salads or soups or as a side dish with fish dishes.
• Orecchiette: These ‘little ears’ from Puglia go well with chunky or creamy sauces, for example with turnip tops (cime di rapa) or tomato ragout. The ideal base is the ‘Polpa Fine’ tomato sauce from the METRO Chef range – fruity, finely puréed and versatile.

Pasta pure: two ingredients, endless possibilities

Whether long, short, twisted or straight – real pasta only needs durum wheat semolina and water. But quality is in the details: processing and slow drying shape the taste, bite and cooking behaviour. Some varieties rely on extras: Malloreddus with saffron, spinach or beetroot noodles for colour and delicate flavours. If you want to serve the best pasta, you should take a close look – we reveal what matters:

Quality you can taste: quality criteria for pasta

• High-quality durum wheat semolina: durum wheat semolina (durum) and water – that's all a pasta needs in theory. Durum wheat semolina ensures a firm consistency and a golden yellow colour.
• Rough surface: pasta makers traditionally pull pasta into bronze moulds. This ensures a rough structure to which sauces adhere better.
• Slow drying: industrial pasta often dries quickly and at high temperatures, which affects the taste. Slow drying at lower temperatures preserves more flavour and results in a firm-to-the-bite texture that allows the pasta to hold its shape.
• Consistent bite: Quality pasta stays al dente even after cooking and doesn't become mushy or sticky.

According to an MPULSE survey, for many people, a visit to a restaurant is more than just a break from cooking – it is a moment to switch off, enjoy and discover. Unusual pasta shapes such as Foglie di Ulivo or Cavatelli can help you to do just that. They break with convention, setting visual and culinary highlights and creating little moments of pleasure that linger in the memory.