In addition, U.S. manufacturers have to follow regulations concerning ingredients and manufacturing inspections. There are at least 350 shapes in the U.S., and possibly 600 shapes worldwide. Pasta shapes can be used interchangeably in recipes. Thicker shapes work well with heavier sauces. Pasta shapes with holes or ridges are best for chunkier sauces.
Some shapes have ridges which hold sauce better.
Pasta can be purchased plain or in a variety of colors and flavors - tomato, spinach, herb and whole wheat, to name a few. Good quality pasta is a golden colors, with a fine even grain. Allow 2 ounces of dry pasta for a side dish serving and 4 ounces for a main dish serving. To cook pasta, boil 4 to 6 quarts of water for 1 pound of dry pasta. Add salt if desired.