Pasta Shapes
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If you're making great pasta dishes, make sure that you choose the right pasta sauce and shapes that work with together. Thinner pastas such as thin spaghetti and angel hair do best when they are combined with lighter sauces. Thicker pastas such as fettuccine will do better when combined with a heavier sauce. Pasta shapes that have ridges or holes such as radiator or mostaccioli work best with thicker sauces that have chunks.
Acini di Pepe, also called "Peppercorn" - this type of pasta is excellent to use in soups and work well when used in many different kinds of broths.
Alphabet Pasta - You might know of this pasta from soups that children love, but you can use them in many different soup recipes.
Anellini - Anellini are tiny pasta rings. Essentially, this is small Anelli pasta. Most often, it is served with salads or added to soup recipes.
Angel Hair, Capellini, also called "Fine Hairs" - These are very thin and delicate strands of pasta. Most often, they should be combined with lighter, thin sauces. You can also break them in half and add them to stir-fry recipes, and added to soups or salads.
Bow Ties, Farfalle, also called "Butterflies" - Since bow ties have a fun shape, they are commonly added to many different meals. They have a nice thick texture and work well with many different sauces and they're perfect for many different salads and soups.
Buctani - This is thick pasta that's basically thick spaghetti that's got a hollow center. It is much like a kind of thin straw. Buctani works well with almost all sauces and can be added to stir-fry meals or casseroles. Be creative and add more than just tomato sauce for variety in your Italian meals.
Campanelle, or "Bells" - Campanelle pasta looks a lot like a little cone that has a ruffly edges. Mix Campanelle with anything from vegetable based or oil based sauces to cream or meat. You might also want to use this fun pasta in one of the many wonderful pasta salads out there.
Cappelletti - This is a past that's been folded and twisted to look like a little hat. Occasionally, this kind of pasta is called an "alpine hat.".
Casarecce - This kind of pasta is a narrow rolled and twisted tube. It is great to serve with meat sauce and even goes well with many casseroles.
Cavatappi , also known as "Corkscrew" - This pasta is tightly spiraled and it is great for holding on to all kinds of sauces, from sophisticated to simple. Add cavatappi to almost any kind of sauce including those with cream, meat, oils or vegetables. This type of pasta is commonly used in pasta salads, too.
Cavatelli - This pasta shape looks like little hot dog buns. They are often mixed into pasta salads or served with sauces that are thick and chunky. Cavatelli works well with vegetable and seafood or creamy and meaty sauces.
Ditalini, also called "Little Thimbles" - Ditalini is loved for its versatility. It can be baked, added to soups or stir-fry meals and even goes well in salads.
Medium Egg Noodles - Originates from the German word "Nudel", which means paste with egg. Medium egg noodles are often added into soups or salads or baked. They can also be added to tomato, meat, cheese, or cream sauces.
Wide Egg Noodles - Also originates from the German word "Nudel". This size of egg noodle is great for more than just Stroganoff. They can work well in casseroles, soups and even salads. They can also be topped with many kinds of salads.
Elbow Macaroni - This kind of pasta is also favored for its versatility. It is often baked, added to soups, or topped with sauce. Traditionally, this kind of pasta is used when making Macaroni and cheese.
Farfalline - This shape of pasta is very much like the bow tie, except that it's smaller. Used in many different dishes, it is also versatile and can be baked, covered with sauce or added to pasta salads.
Fideo - This kind of pasta is curved, short strands and is most often found in soups.
Fusilli, also called "Twisted Spaghetti" - Fusilli has a long spiraled shape that is often broken and put in soup, or added to pasta salad. It can also be baked.
Gemili , also called "Twins" - This pasta has a nice shape that goes well with almost any meal. It works well with almost any kind of sauce including cream, vegetable, meat and seafood sauces.
Gigli, also called "Lilies" - This kind of pasta has a fluted edge and is rolled into a cone shape. It resembles a flower. Gigli works very well with cheese, tomato and meat sauces. It also works very well in many different baked casserole dishes.
Jumbo Shells - Jumbo shells are most often stuffed with cheese, meats and vegetables. You can fill them up with taco meat and top them with salsa for a Mexican dish you're sure to love, or you can fill them with almost anything.
Lasagna - Originates from the word "lasanum," which means pot in Latin. You can make casseroles with lasagna noodles from lots of different ingredients. Add chopped vegetables, cheeses and sauce and you've got your favorite kind of lasagna. Bake after you put it together or freeze it for later use.
Linguine is also known as "Little Tongues" - This kind of long flat noodle works well with many different kinds of sauce. It works well with stir fry dishes and salads.
Macaroni, or "Dumpling" - This shape is very versatile and can be baked, added to soup, topped with sauces of any kind or put in salads and even stir-fry meals.
Manicotti, also called "Small Muffs" - Manicotti is often stuffed with vegetables, meats and cheeses and topped off with sauce and baked.
Medium Shells, or Conchiglie - This pasta is great for use in soup or pasta salads. Macaroni and cheese is really good when you use shells, too, because they catch and hold the cheese so well.
Orecchiette, or "Little Ears" - This kind of pasta works really well in pasta salads or when topped off with a thick, chunky sauce.
Orzo, also called "Barley" - Orzo is shaped like the grain barley. Its most often added to soups and casseroles, but it's also great when topped with sauces. Many use this kind of pasta as a side dish.
Penne, Mostaccioli, also called "Quills" and "Small Mustaches" - These kinds of pasta are shaped like tubes and they work well with many different sauces and are commonly used in pasta salad recipes. You might also like to bake them or add them to stir-fry meals.
Penne, also called "Quills" or "Feathers" - Penne works very well with almost any sauce and are especially a favorite if making a sauce that's full of chunks. Consider using them when serving a chunky meat of vegetable sauce, but consider using them with a creamy or oily sauce as well. You can also bake this pasta well.
Penne Rigate might also be referred to as "Quills" or "Feathers"- Much like Penne, penne rigate works well with almost any kind of sauce, but they also have ridges to help seal in flavor. It works really well when used to compliment chunky, creamy or oily sauces. Penne Rigate also works very well for baking.
Pipe Rigate - This kind of pasta looks quite a lot like the shell of a snail. On one end, the opening is wide and on the other end, it's flat. It is most commonly used when serving any kind of chunky or heavy sauce.
Pipette Rigate - Shaped much like the Pipe Rigate, it works well with the same kinds of sauces. Since it is smaller, it also works well when baking.
Radiatori, or "Radiators" - When you want to add a bit of visual pop to your pasta dish, you might want to use Radiatori. It is ruffled and has ridges that look just as nice as they taste. Add them to soups, salads or sauces and even add Radiatori to casseroles.
Ravioli - Ravioli are essentially round or square "pillows" that are filled with vegetables, meats and cheeses. Commonly served with a red sauce, this pasta also works well when served with oil, cream or butter.
Reginette - This kind of pasta has ripples on both sides and is shaped like a wide, flat ribbon. It looks and works a lot like lasagna.
Riccioli, or "Curl" - Riccioli has a shape that's twisted to hold the chunks in many sauces. It's also a popular choice for salad, stir-fry dishes or casseroles.
Rigatoni, or "Large Grooved" - Rigatoni has lots of holes and ridges that hold the flavor of any kind of sauce, so whether you're choosing a chunky meat sauce or opting for a creamy cheese sauce, this is a great choice.
Rocchetti, also called "Spool" - This kind of pasta is short, which makes it a great choice for salads and casseroles.
Rotelle also known as "Little Wheels" - This pasta is also called the cartwheel. While it's not an Italian shape that's a classic, the many different colors and fun shape make them a favorite with many people. The spokes of the wheels catch flavor, which makes them great for just about any sauce. Add cream, seafood, meat or vegetable sauces and see how great your dishes can be.
Rotini, also known as "Spirals" or "Twists" - The spiral shape of Rotini hold thick and chunky sauces to help you make everything from fabulous pasta salads to fantastic casseroles.
Small Shells - Small shells are fantastic for pasta salads or casseroles. They even work well in soup.
Spaghetti - Translated to "A length of Cord", spaghetti is an American favorite. This type of pasta works well with almost any sauce and works in everything from casserole to stir-fry. When you get creative you might find that you develop a new favorite.
Thin Spaghetti - Thin spaghetti is quite similar to vermicelli. It's only a little thinner than spaghetti. You can pair thin spaghetti with any kind of sauce and works well in pasta salads. Many people like to use this type of pasta in stir-fry meals as well.
Tortellini - Tortellini is a type of pasta that is stuffed with ingredients such as meat, vegetables or cheese and shaped like a ring. This pasta is most often served with a cream sauce or broth.
Tortiglioni - This is a kind of pasta that is shaped like a narrow tube. It adds a decorative flair to salads and works well with simple sauces.
Tripolini - This is tiny pasta that is shaped like a bow tie. It works well in soups, is a wonderful base for pasta salads and even works well with simple sauces.
Tubini - This is a favorite when it comes to serving with thick, chunky sauces and dishes that have meat in them. Tubini is tube shaped pasta that is medium size.
Vermicelli - Literally translated as "Little Worms", vermicelli is a little thinner than spaghetti. This pasta goes well with just about anything and can even be used in stir-fry meals.
Wagon Wheels, Ruote, or "Wheels" - The wheel shape of this pasta contributes a fun flair to everything from casseroles to pasta salads. Many people use them for soup, or just to top with sauce.
Ziti, or "Bridegrooms" - This is a type of pasta that is shaped like a tube. Its medium sized and works really well with any kind of chunky sauce. It bakes well and is very popular for pasta salads.
