There’s a lot of passionate debate outside Italy about whether fresh pasta is “better” than dried pasta. Like most Italians, I would argue that it depends on the shape, the maker, and the chosen condimento. Romans enjoy both fresh and dried pasta shapes, each traditionally paired with specific sauces. Mixing and matching pasta and sauces isn’t really a Roman thing—we stick closely (often rightly) to ideal combinations that maximize flavor, texture, and sauce cling.

Fresh Pastas

Tonnarelli

Tonnarelli are square-cut strands of egg pasta that are either extruded or made using a chitarra, a wire-strung, wooden pasta tool. The toothsome texture of tonnarelli makes it perfect for Cacio e Pepe , standing up to the bold flavors of the sauce, which cling to the long strand.

Fettuccine

These long, flat egg noodles are Roman weekend favorites, traditionally served with rigaglie di pollo or simply tossed with butter and Parmigiano-Reggiano. Rome’s version is thicker than its northern counterpart.

Gnocchi di Patate

These soft potato dumplings are a Roman institution, famously served on Thursdays (the city’s culinary calendar calls for “giovedì gnocchi”). Typically, you’ll find them paired with a straightforward tomato sauce, sometimes enriched with meat. Gnocchi all’Amatriciana is the definition of luxury.

Ravioli

Not strictly Roman, but you’ll often find these ricotta-filled pasta pillows dressed in a simple tomato sauce at local trattorie.

Lasagna

In Rome, lasagna tends to appear during celebratory meals like Easter and Christmas.

Dried Pastas

Spaghetti and Spaghettoni

Classic spaghetti and its thicker cousin, spaghettoni, are staples for unctuous Roman sauces like Carbonara or Ajo, Ojo, e Peperoncino .

Bucatini

This hollow, thick spaghetti is traditionally served with amatriciana sauce. Its hole helps it cook quickly but creates a twirling dilemma: Properly al dente bucatini can be tough to handle, while easier-to-twirl bucatini tends to be overcooked. Personally, I find it inferior—fight me!

Rigatoni

Already familiar to many, rigatoni are large ridged tubes ideal for hearty meat sauces like sugo di coda . The ridges capture sauce exceptionally well, ensuring each bite is deeply flavorful.

Mezze Maniche

Literally meaning “short sleeves,” these half-size rigatoni tubes are beloved for sauces like amatriciana. Their compact shape and ridged texture ensure maximum sauce absorption and a satisfying chew.

Bombolotti

Often used interchangeably with mezze maniche, these shorter, ridged rigatoni tubes are girthier and offer an extra-chewy bite. They’re excellent with fatty, guanciale-based sauces like carbonara or gricia .

Cannolicchi

Small, short, rigid pasta tubes, cannolicchi are used in hearty soups like Pasta e Ceci . Their compact shape and hollow center are perfect for capturing thickened broth.