Pasta Corta

Short pasta ("pasta corta") encompasses a vast array of shapes designed to be eaten with a fork and to capture sauces in unique ways. From the "bow-tie" farfalle to the "little ears" orecchiette, these shapes are often regional specialties.

Short pasta shapes evolved regionally to suit local ingredients and sauces. Many were originally handmade (like orecchiette) before industrial extrusion made them widely available.

Various methods: stamping (farfalle), rolling (fusilli), or dragging (orecchiette).

Short pasta is often preferred for vegetable-based sauces.