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The 7 Best Types of Pasta for Pasta Fagioli

If you’re looking for a hearty, flavorful meal, pasta Fagioli is the way to go.

This classic Italian dish combines beans and pasta with vegetables and herbs, creating a delicious combination of flavor and texture.

The key to making an excellent pasta Fagioli lies in choosing the right type of pasta.

Different shapes and sizes will affect how the flavors mix together, so it’s important to select one that will complement the other ingredients.

In this article, we’ll discuss some of the best types of pasta for making perfect pasta Fagioli every time.

Read on to learn more about your options!

What is Pasta Fagioli?

Pasta Fagioli

Pasta Fagioli (also known as pasta e Fagioli) is an Italian soup made with beans, vegetables, and small pieces of pasta.

It is a hearty dish that can be served as a main course or side dish.

The ingredients vary from region to region but typically include cannellini beans, tomatoes, carrots, celery, onion, garlic and herbs such as oregano and parsley.

Small shapes of pasta are added at the end of cooking time so they remain al dente.

The name “pasta fagioli” literally translates to “pasta and beans” in Italian.

This simple combination has been enjoyed for centuries in Italy due to its affordability and ease of preparation.

It is often served with grated cheese on top or accompanied by crusty bread for dipping into the broth.

In some regions, it may also be topped with crumbled bacon or sausage for extra flavor and texture.

Pasta Fagioli is a popular comfort food throughout Italy but especially in the south where it originated centuries ago when peasants would combine whatever ingredients were available into one pot meals like this one.

Today it remains a favorite among Italians who enjoy its rustic flavors and comforting warmth during cold winter months

The 7 Best Types of Pasta for Pasta Fagioli

Pasta Fagioli is a classic Italian soup dish that can be enjoyed any time of the year.

The key to making the perfect Pasta Fagioli is finding the right type of pasta for it.

Here are seven types of pasta that work best for this delicious recipe:

1. Ditalini


Ditalini is a type of small, tubular pasta that is often used in soups and salads.

The name comes from the Italian word for “thimble,” which describes the shape of the pasta perfectly.

It’s usually made with durum wheat semolina flour, water, and salt.

Ditalini is also known as tubettini or pastina, depending on where you are in Italy.

  • Taste: Ditalini has a mild flavor that pairs well with other ingredients like vegetables, beans, and meats. The small size makes it easy to cook quickly and absorb flavors from sauces or broths. It also holds its shape well when cooked so it won’t break apart easily in your soup or salad.
  • Uses: Ditalini is most commonly used in soups like minestrone or pasta fagioli but can also be served cold as part of a salad or tossed with olive oil and herbs for a simple side dish. You can even use ditalini to make macaroni and cheese!

2. Tubetti

Tubetti Pasta

Tubetti is a type of small pasta that is shaped like tubes and is often used in Italian cuisine.

It’s slightly larger than ditalini, which are the smallest variety of tubular pasta, but smaller than rigatoni or penne.

The name “tubetti” comes from the Italian word for tube, “tubo.”

  • Taste: Tubetti has a mild flavor and a firm texture that holds up well to sauces. It also absorbs flavors easily, making it an ideal choice for dishes with robust sauces such as pasta fagioli.
  • Uses: Tubetti can be used in many different types of dishes including soups, salads, casseroles, and baked dishes. It’s especially popular in Italian recipes such as minestrone soup and pasta fagioli (pasta with beans). You can also use it to make macaroni salad or add it to your favorite vegetable stir-fry.

3. Orecchiette


Orecchiette is a type of pasta that originated in the Puglia region of Italy.

It is small, disk-shaped pasta with a slightly curved edge and a hollow center.

The name orecchiette translates to “little ears” in Italian, which describes its shape perfectly.

  • Taste: Orecchiette has a unique texture that makes it perfect for absorbing sauces and other flavors. It has a slightly chewy bite and holds up well when cooked al dente. Its flavor is mild but nutty, making it an excellent choice for dishes like pasta fagioli where you want the sauce to be the star of the show.
  • Uses: Orecchiette is versatile enough to be used in many different types of dishes, from soups and salads to casseroles and baked pastas. It pairs especially well with chunky vegetable sauces or creamy cheese sauces like Alfredo or Gorgonzola cream sauce. In addition, orecchiette can also be used as an alternative to traditional macaroni noodles in macaroni salad recipes or as part of an Italian-style risotto dish.

4. Fusilli


Fusilli is a type of pasta that is shaped like a long, twisted spiral.

It’s made from durum wheat and comes in both regular and whole-wheat varieties.

The shape of the fusilli makes it ideal for holding sauces, as well as for baking dishes like casseroles or macaroni and cheese.

  • Taste: Fusilli has a slightly nutty flavor that pairs well with robust sauces such as pesto or tomato sauce. It also works well with creamier sauces such as Alfredo or carbonara. The texture of the pasta holds up to these heavier sauces without becoming soggy or mushy.
  • Uses: Fusilli can be used in many different types of recipes, including soups, salads, casseroles, and baked dishes. It’s especially good in pasta fagioli soup because the spirals help to hold onto all the delicious flavors of the broth and beans. You can also use it to make cold pasta salads by combining cooked fusilli with your favorite vegetables and dressing; this dish is perfect for summer picnics!

5. Farfalle


Farfalle, also known as bow-tie pasta, is a type of Italian pasta that is shaped like a bow tie or butterfly.

It comes in various sizes and can be made from either durum wheat semolina or whole wheat flour.

The name “farfalle” means “butterflies” in Italian.

  • Taste: Farfalle has a mild flavor and slightly chewy texture that pairs well with creamy sauces and vegetables. It’s also great for salads because it holds its shape when cooked al dente (or firm to the bite).
  • Common Uses: Farfalle is often used in pasta salads, soups, casseroles, and baked dishes such as macaroni and cheese. It’s also popularly used in traditional Italian dishes such as Pasta Primavera or Pasta Fagioli (pasta with beans).

6. Macaroni

Macaroni pasta

Macaroni is a type of pasta that is made from durum wheat and shaped into short, hollow tubes.

It’s one of the most popular types of pasta in the world, and it’s used in dishes like macaroni and cheese, baked ziti, and casseroles.

  • Taste: Macaroni has a mild flavor that pairs well with many sauces. It also absorbs flavors easily so it can be used to make flavorful dishes like macaroni and cheese or creamy casseroles.
  • Common Uses: Macaroni is often boiled until al dente before being added to soups or casseroles. It can also be cooked in boiling water for about 8 minutes then drained before adding to recipes such as macaroni salad or tuna noodle casserole. Baked macaroni dishes are also popular; these include classic recipes like baked ziti, lasagna, and macaroni and cheese.

7. Orzo

Orzo Pasta

Orzo is a type of pasta that is shaped like a large grain of rice.

It’s made from durum wheat semolina, which gives it a chewy texture and nutty flavor.

Orzo can be used in soups, salads, casseroles, and other dishes as an alternative to traditional pastas such as spaghetti or macaroni.

  • Taste: Orzo has a mild flavor with subtle nutty notes. The texture is slightly chewy but still tender when cooked properly.
  • Common Uses: Orzo can be used in place of any other type of pasta in many recipes. It works well in soups and stews because the small size allows it to cook quickly without becoming mushy or falling apart. It also makes for a great side dish when tossed with vegetables and herbs or served cold in salads. Additionally, it can be added to casseroles for extra texture and flavor.


In conclusion, pasta fagioli is a hearty and flavorful dish that can be made with a variety of different types of pasta.

The best types of pasta for pasta fagioli are ditalini, tubetti, orecchiette, fusilli, farfalle, macaroni, and orzo. Each of these types of pasta will hold up well in the dish and provide a delicious texture and flavor.

Experimenting with different types of pasta can be a fun way to mix up your pasta fagioli and explore new flavors.

So, the next time you’re looking for a delicious and hearty meal, try out one of these seven types of pasta and enjoy the delicious results.

Pasta Fagioli

The 7 Best Kinds of Pasta for Pasta Fagioli

Sometimes, nothing compares to the warmth and comfort of a hearty bowl of pasta fagioli. As a pasta lover, I'm always looking for the best ingredients to make this classic Italian dish. That's why I'm sharing my top 7 kinds of pasta for pasta fagioli. I'll explain why some types of pasta work better than others and provide tips for which shapes and sizes of pasta to use for the perfect dish.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Pasta
Cuisine Italian
Servings 4 people
Calories 368 kcal


  • Ditalini
  • Tubetti
  • Orecchiette
  • Fusilli
  • Farfalle
  • Macaroni
  • Orzo


  • Pick your favorite kind of pasta from this list to use in your Pasta Fagioli recipe.
  • Prepare the rest of your meal, and enjoy!
jenny happy muncher
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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.