How to identify different types of Pasta?

Pasta names are sometimes confusing because they don't always tell you what kind of pasta you're getting. For example, you might think "spaghetti" is just a type of pasta, but it's actually the name of one specific kind.

There’s more to Pasta than meets the eye. Different shapes, sizes, and colours all come together to create the perfect dish. There are over 600 different types of Pasta, each with its own unique shape, size, and name. While it may seem daunting to try and learn them all, it can be helpful to know the basic categories that they fall into.


This Pasta is tubular in shape and has ridges on the exterior. It’s named after the quill of a feather, which it resembles. 


String noodles are long, thin noodles that can be used in lots of different dishes. Semolina flour makes spaghetti firm; semolina dries out more slowly than durum wheat semolina and has greater tolerance to repeated workings. Cook fresh egg noodles by boiling until they emerge as soft threads. Cook dry egg noodles further frying on high heat until brown and crisp.


It is a type of pasta has spiral shape, with rounded ends. The word ‘fusilli’ popularly refer to all pastas with twish shape, but usually it refers specifically to the long corkscrew shape of fusilli.

This type of pasta is popularly makes delicious salads and casseroles, where its unique texture provides a pleasing contrast for other ingredients.


This large barrel-shaped Pasta is usually tube-cut. Its name comes from the large nail that it resembles. 


This Pasta is medium-sized, spiral-shaped, with ridges on the outer surface. It is named after the Rinceau branch of gothic architecture, referring to its shape. 

Broken Linguine:

Pasta is a long, thin variant of spaghetti that is distinctive for its breakable length. The name is derived from the past participle of the verb lean in Italian, representing its original thickness.

Now that you know the difference between all of the different types of Pasta, you can be sure to order a suitable dish when you’re at a restaurant or making a meal at home. No more ordering fettuccine alfredo and receiving linguine with pesto! You can also be sure to impress your friends and family with your newfound knowledge. Just remember, when in doubt, ask your waiter or Google it.

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Sheer Khurma

Sheer Khurma

Sheer Khurma is a decadent, traditional dessert of vermicelli pudding made during the festive occasion of Eid.
Ingredients required
Ghee – 2 tbsp
Cashews – 1 tbsp, chopped
Almonds – 1 tbsp, chopped
Pistachios – 1 tbsp, chopped
Chironji – 1 tbsp
Raisins – 2 tbsp
Dates – 2, seedless and chopped
Sewaiyan (Whole Wheat Vermicelli) – ½ cup
Full Fat Milk – 500 ml
Dates – 3, seedless and chopped
Cardamom Powder – 1/8 tsp
Condensed Milk – 100 gms

How to make sheer khurma
1. In a pan, add the ghee. Once the ghee is hot, add the cashews, almonds, pistachios and chironji and fry till they start changing colour.
2. To this, add the dates and raisins and fry till fragrant. Remove some of the fried dry fruits from the ghee and keep them aside for garnish. Into the remaining, break the sewaiyan into smaller pieces and fry till it is fragrant and starts changing colour. Take this off the heat and keep it aside.
3. In a pan or a Kadai, add the milk. Let it come to a boil and add the dates. Cook the milk till it starts reducing and thickening.
4. To this, add all the fried ingredients and cook for a couple of minutes. Add the cardamom powder and condensed milk and cook it for another couple of minutes till the sheer khurma has thickened a little more. This will thicken further as it cools down. Turn off the heat and transfer to a serving bowl.
5. Garnish with the reserved fried dry fruits and serve.