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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