Italian pasta is different from traditional Chinese noodles in that it is divided into 400 different kinds according to their length and shape, which are not repeated 365 days a year. The main types of pasta are:

1. Traditional lasagna (Pappardelle): the homemade lasagna most often made by Italians at home, suitable for cooking with various sauces. It is especially good with mushrooms such as porcini to bring out the flavor of the mushrooms.

2. Penne: Its slanting mouth resembles the tip of a quill pen, and the hollow portion and shallow carvings on the surface can absorb more watery sauces, making it especially good with tomato pasta sauce or spaghetti sauce.

3, long pasta (Pasta Lunga): the most commonly used type of pasta, such as Spaqhetti, divided into 15, 16, 18 cm thick noodles, often used with tomato-flavored pasta sauce.

4. Fusil Ji: The spiral shape of the pasta makes it easy to stick to pasta sauces, and it goes best with rich sauces such as cream cheese sauce or meat sauce.

5. ShellS: The smaller, more delicate shells can be used in pasta soups or in salads with balsamic vinaigrette.

6, angel hair (Anclle Hair): thin noodles like pasta threads, to match the more casual or thinner sauce is more suitable.