Here are just a few shapes
Pasta Shapes
When making delicious pasta dishes, be sure to choose a pasta shape and
sauce that complement each other. Thin, delicate pastas like angel hair or
thin spaghetti, should be served with light, thin sauces. Thicker pasta
shapes, like fettuccine, work well with heavier sauces. Pasta shapes with
holes or ridges like mostaccioli or radiatore, are perfect for chunkier
sauces.
Acini di Pepe ("Peppercorn") - Acini di Pepe is perfect to use in soup
recipes. These shapes are ideal to include in broths.
Alphabet Pasta:
This favorite kids' shape is usually used in soups for a fun meal anytime.
Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli
pasta. It is used in various soups and is also a compliment to a number of
salads.
Angel Hair, Capellini ("Fine Hairs") - These thin, delicate pasta strands
are best if used with thinner, delicate sauces. Other uses: break in half
and put in soup; use in salads or stir-fry meals.
Bow Ties, Farfalle ("Butterflies") - Bow Ties brighten any meal with their
interesting shape. Thick enough for a variety of sauces, or a perfect
addition to a number of salad or soup recipes.
Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar
to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it
can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce
and see what your favorite becomes.
Campanelle ("Bells") - Campanelle pasta resembles a small cone with a
ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based
sauces. Also, these shapes are great when used in pasta salads.
Cappelletti - Cappelletti pasta is folded and then twisted to form the shape
of a small hat. On occasion, this pasta is sometimes referred to as an
alpine hat.
Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled
tube. This pasta is best used when serving a meat sauce and can be used in a
variety of casserole dishes.
Cavatappi ("Corkscrew") - The tight spiral locks-in the flavor allowing the
shape to pair with both simple and sophisticated sauces. Pair Cavatappi with
meat, cream, vegetable or oil based sauces. Also, these shapes are great
when used in pasta salads.
Cavatelli - Cavatelli resemble tiny hot dog buns. These shapes are commonly
served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely
with meat, cream, seafood or vegetable sauces.
Ditalini ("Little Thimbles") - This versatile shape can be used as the base
of any dish. Bake it, stir it into soups, or create great salads and
stir-fry dishes.
Egg Noodles (Medium) - (From "Nudel," German meaning paste with egg) - This
size of Egg Noodle can be baked, tossed in soups or salads, or topped with
cream, tomato, cheese or meat sauces.
Egg Noodles (Wide) - (From "Nudel," German meaning paste with egg) - Go
beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups,
salads and casseroles. Or, top with a variety of sauces.
Elbow Macaroni - A highly versatile shape that can be topped with any sauce,
baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is
traditionally used to make Macaroni and Cheese.
Farfalline - Farfalline is s small version of the bow tie or butterfly
shaped pasta. This versatile shape can be used as the base of any dish. Bake
it, stir it into soups, or create great salads and stir-fry dishes.
Fideo - Short thin strands of pasta that are slightly curved. Fideo pasta is
commonly used in various soup recipes.
Fusilli ("Twisted Spaghetti") - This long, spiraled shape can be topped with
any sauce, broken in half and added to soups, or turned into a beautiful
salad. Fusilli also bakes well in casseroles.
Gemili ("Twins") - Add a touch of style to any dish with this distinctive
shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.
Gigli ("Lilies")- Gigli is a fluted edge piece of pasta that has been rolled
into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese,
meat and tomato or it is a perfect addition to a number of casseroles.
Jumbo Shells - Best when stuffed with your favorite mixtures of cheese, meat
and vegetables. Stuff with meat flavored with taco seasoning, top with salsa
and bake for a delicious Mexican dish, or create your own stuffed treat.
Lasagna (From "lasanum," Latin for pot) - Create original Lasagna casseroles
by using chopped vegetables, cheeses and any kind of sauce. You can also
assemble your casserole and freeze it for later meal.
Linguine ("Little Tongues") - A great shape to compliment a variety of
sauces. Also a good choice for salads and stir-fry dishes.
Macaroni ("Dumpling") - A highly versatile shape that can be topped with
any sauce, baked, or put in soups, salads and stir-fry dishes.
Manicotti ("Small Muffs") - Stuff Manicotti with a mixture of meat, cheese
and vegetables, top with your favorite sauce, and bake.
Medium Shells, Conchiglie - ("Shells") Shells make a great addition to soups
or as the base of a wonderful salad. Try remaking your favorite Macaroni and
Cheese using Shells, for a fun twist on a time-honored tradition.
Orecchiette ("Little Ears") - These "little ears" are commonly served with
thick, chunky sauces or in pasta salads.
Orzo ("Barley") - This small, grain shaped pasta can be topped with any
sauce, added to soups, or baked as a casserole. Perfect as a side dish as
well as a main course.
Penne, Mostaccioli ("Quills" and "Small Mustaches") - This tubular pasta
compliments a variety of sauces, is frequently used in salads, baked in
casseroles, or made into stir fry dishes.
Penne ("Quills" or "Feathers") - Penne compliment virtually every sauce and
are exceptional when paired with a chunky sauce. Penne pairs nicely with
chunky meat, chunky vegetable, cream, or oil based sauces. Also, these
shapes are great for baking dishes.
Penne Rigate ("Quills" or "Feathers")- Penne compliment virtually every
sauce and are exceptional when paired with a chunky sauce. Penne Rigate are
ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky
meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are
great for baking dishes.
Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape
has a wide opening at one end and the other end is flattened. Pipe Rigate
pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces.
Pipette Rigate - This shape is a smaller version of Pipe Rigate. Pipette
Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based
sauces. Also, these shapes are great for baking dishes.
Radiatori ("Radiators") - This ruffled, ridged shape adds elegance to any
sauce. It also works well baked in casseroles, or used in salads and soups.
Ravioli - Ravioli are square round pillows of pasta that have a filling
consisting of ingredients such as cheese, meats, vegetables and seasonings.
Ravioli can be served with a red sauce or it can be served with butter, oil
or cream.
Reginette - Reginette is wide, flat ribbon pasta that has rippled edges on
both sides. This shape is similar to Lasagna.
Riccioli ("Curl") -Riccioli's twisted shape holds bits of meat, vegetables
and cheese, so it works well with a variety of sauces, or you can use it to
create fun salads, baked casseroles, or stir-fry meals.
Rigatoni ("Large Grooved") - Rigatoni's ridges and holes are perfect with
any sauce, from cream or cheese to the chunkiest meat sauces.
Rocchetti ("Spool") - This short pasta is perfect for preparing casseroles
and salads.
Rotelle ("Little Wheels") -The cartwheel is not a classic Italian shape, but
due to the variety of color and entertaining shape they are crowd favorite.
Because the spokes of the wheels are good for capturing flavor, these shapes
are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or
vegetable sauces.
Rotini ("Spirals" or "Twists") - Rotini's twisted shape holds bits of meat,
vegetables and cheese, so it works well with any sauce, or you can use it to
create fun salads, baked casseroles, or stir-fry meals.
Small Shells - Shells make a great addition to soups or as the base of a
wonderful salad. Try remaking your favorite Macaroni and Cheese using
Shells, for a fun twist on a time-honored tradition.
Spaghetti - ("A length of Cord") America's favorite shape, Spaghetti is the
perfect choice for nearly any sauce, or it can be used to make casseroles or
stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.
Thin Spaghetti - Thin Spaghetti is very similar to Vermicelli. Each one is
slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any
sauce, or as a salad or stir-fry ingredient.
Tortellini - Tortellini is a ring-shaped pasta typically stuffed with meat,
cheese or vegetables. Tortellini is commonly served in a broth or cream
sauce.
Tortiglioni - Tortiglioni is narrow, tubular pasta. This shape is commonly
used to add decoration to salads or paired with a simple sauce.
Tripolini - Tripolini is a tiny bow tie shaped pasta used in soups and
salads or paired with a simple sauce.
Tubini - A medium-sized, tubular pasta shape, Tubini is perfect for chunky
sauces and meat dishes. It also makes wonderful salads, baked dishes and
stir-fry meals.
Vermicelli - ("Little Worms") Slightly thinner than Spaghetti, Vermicelli is
good topped with any sauce, or as a salad or stir-fry ingredient.
Wagon Wheels, Ruote ("Wheels") - Wagon Wheels make interesting salads,
casseroles and stir-fry dishes. Add to soups, or simply top with sauce and
enjoy.
Ziti ("Bridegrooms") - A medium-sized, tubular pasta shape, Ziti is perfect
for chunky sauces and meat dishes. It also makes wonderful salads, baked
dishes and stir-fry meals
'Faith is seeing light with your heart when all your eyes see is darkness.'
~Blessed, Sugar
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