Select the perfect pasta shape

There is a perfect pasta shape for each recipe. Hearty meat sauces require a pasta shape with ridges, tubes or texture to capture all the sauce flavor. Lighter, oil-based sauces are more well-suited for flat or ribbon noodles like linguini or fettuccini. 

Bucatini

Hollow, long, narrow pasta. Serve simply with cacio e pepe or with Amatriciana sauce with cured pork.

Farfalle

Distinctive bowtie-shaped pasta. Serve with creamy sauces like alfredo, mushroom, or cheese sauce.

Casarecce

Twisted sheets of pasta with a smooth surface. Versatile pasta served with any type of sauce from pesto to meat ragù.

Fusilli

Twisted, corkscrew shape can be hollow or solid, like rotini. Pairs well with fresh vegetables and olive oil-based dressings.

Cavatappi

Thick, spiraled macaroni pasta. Shape is perfect for pasta salads, soups, or baked into casseroles.

Gemelli

“Gemelli” is Italian for twins, aptly named for two hollow pasta tubes twisted together. Use for pasta salad or with cream sauces.

Bucatini

Hollow, long, narrow pasta. Serve simply with cacio e pepe or with Amatriciana sauce with cured pork.

Casarecce

Twisted sheets of pasta with a smooth surface. Versatile pasta served with any type of sauce from pesto to meat ragù.

Cavatappi

Thick, spiraled macaroni pasta. Shape is perfect for pasta salads, soups, or baked into casseroles.

Farfalle

Distinctive bowtie-shaped pasta. Serve with creamy sauces like alfredo, mushroom, or cheese sauce.

Fusilli

Twisted, corkscrew shape can be hollow or solid, like rotini. Pairs well with fresh vegetables and olive oil-based dressings.

Gemelli

“Gemelli” is Italian for twins, aptly named for two hollow pasta tubes twisted together. Use for pasta salad or with cream sauces.

Gigli

Also known as campanelle, Gigli pasta is twisted to look like a hand bell. Pastas designed for thick sauces or used in casseroles.

Linguine

Wider than spaghetti, but smaller than fettuccine, linguine is an elliptical pasta. Pair with seafood in puttanesca, marinara, or carbonara.

Orecchiette

Orecchio means ear, which is this bowl-shaped pasta’s namesake. Prepare a Southern Italian orecchiette dish featuring broccoli, meatballs, and tomato sauce.

Pennoni

Tube shaped pasta with smooth or ridged outer surface and wider than penne pasta. Versatile pasta for any dish from marinara to meat dishes.

Perciatelli

Long, hollow pasta similar to bucatini. Typically served with a tomato sauce or highlighted in a cacio e pepe.

Rigatoni

Larger than pennoni, rigatoni is a ridged tube-shaped pasta perfect for hearty, thick sauces or baked into a casserole.

Tagliatelle

Long, flat ribbons of pasta from Emilia-Romagna region. Traditionally served with Bolognese sauce.

Tubettini

Tubettini are small macaroni-like tubes of short cut pasta. Use in soups or broths.

Gigli

Also known as campanelle, Gigli pasta is twisted to look like a hand bell. Pastas designed for thick sauces or used in casseroles.

Pennoni

Tube shaped pasta with smooth or ridged outer surface and wider than penne pasta. Versatile pasta for any dish from marinara to meat dishes.

Tagliatelle

Long, flat ribbons of pasta from Emilia-Romagna region. Traditionally served with Bolognese sauce.

Linguine

Wider than spaghetti, but smaller than fettuccine, linguine is an elliptical pasta. Pair with seafood in puttanesca, marinara, or carbonara.

Perciatelli

Long, hollow pasta similar to bucatini. Typically served with a tomato sauce or highlighted in a cacio e pepe.

Tubettini

Tubettini are small macaroni-like tubes of short cut pasta. Use in soups or broths.

Orecchiette

Orecchio means ear, which is this bowl-shaped pasta’s namesake. Prepare a Southern Italian orecchiette dish featuring broccoli, meatballs, and tomato sauce.

Rigatoni

Larger than pennoni, rigatoni is a ridged tube-shaped pasta perfect for hearty, thick sauces or baked into a casserole.

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