Varieties of Pasta - How to Select the Best One
Emilia Szymańska
2026-03-23
6 min. read
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Pasta, being one of the most versatile food products, is widely used in kitchens around the world. It suits both simple and more complex dishes. In Poland, the traditional pasta made from wheat flour is most commonly chosen, however, there are also other varieties available in the market: whole grain, durum wheat, gluten-free, or from the seeds of legumes. Each one has its own unique taste, nutritional values, and health properties, allowing for the selection of the appropriate type according to individual needs and culinary preferences.
The production process of pasta
Pasta is an extremely versatile food product, and the process of making it is based on simple ingredients: flour, water, and salt. In the case of egg noodles, eggs are also added, which gives the dough exceptional flexibility and a richer flavor. Most commonly, wheat flour is used, especially from durum wheat, but increasingly popular are pasta made from alternative flours such as corn, barley, rice, or legumes. The finished dough is formed into various shapes, dried, and packaged - a process that, although simple, requires precision (A. Bresciani, M. A. Pagani, A. Marti 2022). The variety of shapes makes pasta unique. Long tubes, such as spaghetti or tagliatelle, pair perfectly with light, creamy sauces, while shorter shapes, such as penne or fusilli, hold dense accompaniments perfectly. Special shapes, such as lasagna sheets or cannelloni tubes, are suitable for baking and stuffed dishes. Each type of pasta has its application, and its shape influences not only the appearance but also the taste and texture of the dish.
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