The opinion on this can tend to differ, but in general, the different pasta doughs are used for different shapes. Due to the very neutral flavor of 00 flour, this fresh pasta dough is often used for ravioli, tortellini, and tortellini, as well as tagliatelle, pappardelle, linguine, fettuccine, and lasagna sheets. In comparison, semolina-based pasta dough is used a lot for 'extruded' pasta (shapes using a pasta extruder) such as penne, fusilli, and rigatoni. It is also used for pasta varieties like orecchiette and trofie.