When most people think of pasta, classics like spaghetti, penne, or fettuccine come to mind. But beyond the familiar shapes and sauces lies a world of lesser-known pasta dishes packed with regional flavor, unique textures, and centuries-old tradition. These underrated pastas deserve a spot on your plate—and maybe even your weekly dinner rotation.
Here are 10 pasta dishes that bring bold flavor and cultural richness, each worth seeking out at a restaurant or recreating at home.
- Strozzapreti
Translating to “priest-strangler,” strozzapreti is a twisted, hand-rolled pasta often served with hearty sauces like sausage ragù or creamy pesto. Its tight shape holds onto sauce beautifully.
Try a recipe from The Kitchn. - Trofie
Native to Liguria, trofie is short and twisted, traditionally paired with Genovese basil pesto. Its firm texture makes it ideal for coating in bright green sauce and sprinkled with pine nuts. - Pici
A thick, hand-rolled noodle from Tuscany, pici resembles rustic spaghetti and is often served with garlic tomato sauce (pici all’aglione) or cacio e pepe. It’s chewy, satisfying, and best when homemade. - Bigoli
Thicker than spaghetti and traditionally made with duck eggs, bigoli is often served with anchovy or duck ragù in the Veneto region. It’s dense and rich, ideal for slow-cooked sauces. - Malloreddus
Also known as Sardinian gnocchetti, this ridged shell-shaped pasta is commonly tossed with saffron and sausage. It’s hearty and deeply tied to Sardinian culinary heritage.
Try a classic version via Great Italian Chefs. - Calamarata
Named after calamari due to its thick ring shape, calamarata is a Neapolitan pasta perfect for seafood-based sauces. It’s commonly cooked with squid or shrimp in tomato sauce. - Fileja
A Calabrian specialty, fileja is hand-rolled around a thin rod and traditionally served with ‘nduja, a spicy pork spread. It’s bold, chewy, and perfect for lovers of heat. - Busiate
Originating in Sicily, busiate is corkscrew-shaped and made by wrapping pasta around a thin rod. It’s best with Trapanese pesto (almonds, tomatoes, garlic, and basil).
Discover more about it on La Cucina Italiana. - Cavatelli
Often called “mini hot dog buns,” cavatelli has grooves that trap thick sauces and ricotta. Found across southern Italy, it’s great for baked pasta or served with broccoli rabe and sausage.
Make your own with this recipe from Pasta Evangelists. - Paccheri
Large, tube-like and often stuffed, paccheri comes from Naples and is commonly served with seafood or rich tomato sauces. Its dramatic size makes it a visual standout on the plate.
These pastas are more than just shapes—they’re stories of regions, families, and evolving traditions. By venturing beyond the usual, you’ll uncover layers of texture and flavor that elevate any Italian meal.
