Common Pasta Shapes & Uses

• Spaghetti: Long, thin noodles that are incredibly versatile. Often paired with tomato-based sauces, olive oil, garlic, and seafood.

• Fettuccine: Flat, thick noodles, usually served with creamy sauces like Alfredo or hearty ragù.

• Linguine: Similar to spaghetti but slightly flatter, linguine is often paired with lighter, olive oil-based sauces or seafood dishes like clam sauce.

• Capellini (Angel Hair): Very thin, delicate strands that cook quickly and are best with light sauces or in soups.

• Penne: Tube-shaped pasta with ridges that hold onto thicker sauces, making it perfect for Bolognese or creamy dishes.

• Rigatoni: Larger tubes with ridges, great for hearty meat sauces or baked pasta dishes like pasta al forno.

• Fusilli: Spiral-shaped pasta that works well with chunkier sauces, as the grooves hold the sauce well. Also great for pasta salads.

• Farfalline (Mini Bow Ties): Small, bow-tie-shaped pasta often used in soups or light salads.

• Bucatini: Thick spaghetti with a hole running through the center. Often paired with rich sauces like Amatriciana.

• Orecchiette: Small, ear-shaped pasta that’s traditionally served with broccoli rabe and sausage or other chunky sauces.

• Pappardelle: Wide, flat ribbons often served with rich, slow-cooked meat sauces like beef ragù.

• Lasagna Sheets: Wide, flat sheets used for layering in lasagna dishes.

• Orzo: Rice-shaped pasta that’s great in soups, salads, or as a side dish.

• Cavatappi: Corkscrew-shaped pasta that pairs well with cheese sauces or in baked dishes.

• Ziti: Smooth, hollow tubes similar to penne but without ridges. Often used in baked dishes like baked ziti.

• Farfalle (Bow Ties): Bow-tie shaped pasta that works well in creamy sauces, pasta salads, or tomato-based sauces.

• Paccheri: Large, smooth tubes traditionally served with rich, chunky sauces or stuffed with fillings.

• Gigli: Fluted, flower-like pasta often served with thicker, hearty sauces.

Specialty Pastas

• Squid Ink Spaghetti: Spaghetti infused with squid ink, giving it a black color and a subtle briny flavor, often paired with seafood.

• Strozzapreti: Rolled or twisted pasta that is excellent with chunky sauces or in baked pasta dishes.

• Gluten-Free Pastas: Made from alternative grains like rice, corn, or quinoa, and designed for those with gluten sensitivities.

Each pasta shape has a specific function in Italian cuisine, often tied to regional traditions and the types of sauces or ingredients used locally. If you have specific questions or need more detailed information about a particular type of pasta, feel free to ask!