Pasta Shapes Dictionary - Pasta Fits Pasta Shapes Dictionary Contact Us Pasta Shapes Dictionary There is a pasta shape to complement every pasta dish out there. Pairing the correct pasta shape can make a big difference in your overall satisfaction when cooking. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces, but remember no matter what shape you chose, portion control is key. The Shapes Acini di Pepe (“Peppercorn”) Acini di Pepe is perfect to use in soup recipes. Include them with plenty of vegetables in broths and you’ll have a wonderful outcome. Alphabet Pasta This favorite kids’ shape makes any meal fun. Have a child that’s too picky to eat their veggies? Pair alphabet pasta with some vegetables or soup to win them over. Recipes Anelli Small rings of pasta. It can be used in various soups and is also a complement to the fresh vegetables in a number of salads. Its smaller version, Anellini, can also be used in its place. Recipes Angel Hair Long, thin noodle with a round shape. It can be used with light sauces and vegetables as well as traditional Italian sauces.

Although it resembles another spaghetti, another long and thin pasta, Angel hair is much more fine. Recipes Bucatini This straw-like pasta is shaped like thick Spaghetti but is hollow in the center. Bucatini is the perfect choice for nearly any sauce, or it can be baked in casseroles or stirfried in dishes. Try it with different lean proteins and sauces for a change of pace. Recipes Campanelle (“Bells”) Campanelle pasta resembles a small cone with a ruffled edge. Campanelle pasta can be paired with lean proteins, vegetables or sauces of any base. These shapes can also be a treat in a cold pasta salad. Recipes 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. Recipes Cavatappi (“Corkscrew”) The tight spiral locks-in the flavor, allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with sauces of any base or partner it with vegetables or lean protein and this pasta is sure to impress. Also, these shapes are great when used in pasta salads.

Recipes Casarecce Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes. Recipes Cavatelli Cavatelli resembles 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. Recipes Conchiglie (Shells in Small, Medium, and Large) Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are 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. Recipes 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.

Recipes Egg Noodles (Medium and Wide) (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. Go beyond the traditional Stroganoff and use Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. Recipes 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, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish. Recipes Farfalle (Bow Ties) (“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. Recipes Farfalline Farfalline is a 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. Recipes Fettuccine This thick ribbon-like pasta is often paired with thick meat-based sauces. One of the more popular pasta recipes is the rich fettuccine alfredo sauce. Recipes Fideo Short thin strands of pasta that are slightly curved. Fideo pasta is commonly partners with veggies and lean proteins to be used in various soup recipes. 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. Recipes Gemelli (“Twins”) Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces. Recipes Gigli (“Lilies”) Gigli is a fluted edge piece of pasta that has been rolled into a coneshaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.

Recipes 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 a later meal. Recipes Lasagne This wide flat-shaped pasta is arguably one of the oldest types of pasta. The word Lasagne refers to a dish made with Lasagne sheets alternating with sauces and other ingredients in many languages. Recipes Linguine (“Little Tongues”) A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes. Recipes Mafalda This flat wide ribbon pasta is said to be similar in shape to the lasagne noodle but with a slightly narrower in size. The pasta comes in both short and long lengths. Recipes Manicotti (“Small Muffs”) Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Recipes 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. Recipes Pappardelle This Italian flat pasta is usually cut into a broad ribbon shape.

It’s width is between Lasagna and tagliatelle. Pappardelle goes great with heavy rich sauces. This pasta is very popular during the winter months. Recipes Pastina This super tiny pasta is perfect for children. They are traditionally used in soups with Italian and Turkish cuisine. Recipes Penne (“Quills” or “Feathers”) Penne complement 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. Recipes Penne Mostaccioli (“Quills” and “Small Mustaches”) This tubular pasta complements a variety of sauces, is frequently used in salads, baked in casseroles, or made into stirfry dishes. Recipes 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.

Recipes 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 oilbased sauces. Recipes 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. Recipes Radiatori (“Radiators”) This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. Recipes Rigatoni (“Large Grooved”) Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. Recipes Rotelle (“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a 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.

Recipes 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. Recipes Ruote (Wagon Wheels) (“Wheels”) Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. Recipes 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. Recipes Tagliatelle The Tagliatelle pasta is long and ribbon-like in shape, very similar to the fettuccine. It can be served with an array of sauces but a classic meat sauce tends to be the way to go. Recipes 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.

Recipes Tortellini Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. Recipes Tortiglioni Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. Recipes Tripolini Tripolini is a tiny bow tie-shaped pasta used in soups and salads or paired with a simple sauce. Recipes 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. Recipes Vermicelli (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. Recipes 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. Cook's Thesaurus: Pasta Shapes Synonyms: shaped pasta Spaghetti is fine for smooth tomato sauces, but a chunkier sauce needs a pasta that can trap and hold it as it travels from plate to mouth.

There are many whimsical pasta shapes that do just that, fashioned after such things as shells, corkscrews, wagon wheels, and radiators. Shapes are easier to eat than rods or ribbons, so they're a good choice if you're serving kids or crowds. Many are also sturdy enough to use in pasta salads and baked casseroles. Substitutes: pasta tubes OR stuffed pasta (These work well in pasta salads.) Varieties: casarecci = cesariccia Notes: These are short lengths of rolled and twisted Italian pasta. They're usually served with meat sauces. Substitutes: fusilli OR strozzapreti OR gigli OR farfalle cavatelli Pronunciation: cah-vah-TELL-lee Notes: Cavatelli has two meanings. It usually refers to small pasta shells that resemble tiny hot dog buns and are often served with thick, chunky sauces or in pasta salads. The name is less commonly used for a type of dumpling made with ricotta cheese.

Substitutes: orecchiette OR gnocchetti OR rotini OR malloreddus conchiglie = pasta shells = pipe rigate = maruzze Pronunciation: con-KEEL-yay Notes: This Italian pasta resembles conch shells. It's often served with tomato or meat sauces, or in pasta salads. A smaller version for soups is called conchigliette, while larger, stuffable shells are called conchiglioni. Substitutes: lumache OR fusilli OR gemelli OR farfalle OR radiatore OR penne OR macaroni OR rigatoni OR ziti OR ruote OR conchiglie OR cavatelli conchiglioni = jumbo shells = giant shells Notes: Pasta shaped like conch shells come in various sizes; this is the largest. It's often stuffed and baked. Substitutes: lumaconi OR manicotti OR cannelloni creste di galli Pronunciation: CRAY-stay dee GAH-lee Notes: This version of Italian pasta is shaped like creste di galli ("cockscomb" in Italian).

Substitutes: macaroni OR gigli OR farfalle farfalle = bow ties = bow-tie pasta = bows = butterfly pasta Pronunciation: far-FALL-lay Notes: This Italian pasta resembles bow ties or butterflies. It's often served with chunky sauces or in pasta salads. A smaller version is called farfallini, while a larger version is called farfallone. Substitutes: conchiglie OR radiatori OR fusilli OR tubular pasta fusilli = corkscrew pasta = pasta twists Pronunciation: foo-ZEE-lee Notes: This is a type of Italian pasta that's shaped like either like screws or springs. This is a good choice for pasta salads and casseroles, or for serving with hearty, thick sauces. A long version of the spring-shaped fusilli is called fusilli col buco. Substitutes: rotini OR spirali OR gemelli OR farfalle OR radiatore OR penne OR macaroni OR rigatoni OR ziti OR ruote OR conchiglie OR cavatelli fusilli col buco = fusilli bucati lunghi Notes: This is a long version of the spring-shaped fusilli.

Substitutes: perciatelli OR spaghetti gemelli Pronunciation: jay-MEL-lee Notes: The name means "twins" in Italian. These are short rods twisted together in a spiral pattern. They're great with any sauce, or in pasta salads or casseroles. Substitutes: fusilli OR farfalle OR radiatore OR penne OR macaroni OR rigatoni OR ziti OR ruote OR conchiglie OR rotini OR cavatelli gigli = riccioli = campanelle Notes: This Italian pasta consists of flower shapes (gigli is Italian for "lilies"). It's good with heart, chunky sauces. Substitutes: fusilli OR rotini OR gemelli OR farfalle OR radiatore OR penne OR macaroni OR rigatoni OR ziti OR ruote OR conchiglie OR cavatelli gnocchetti Pronunciation: nyo-KAY-tay Notes: This Italian pasta is made to look like gnocchi, the popular potato dumplings. To confuse matters, a larger version of gnocchetti is also called gnocchi. Both sizes are good with thick sauces.

Substitutes: cavatelli OR orecchiette OR malloreddus gramigna Notes: These are small curls of Italian pasta that are good with light sauces. Substitutes: carnneroni OR tubetti lumache Pronunciation: loo-MAH-chay Notes: Lumache (Italian for "snails") are shells that are often served with chunky sauces. A larger shell, called lumaconi, is usually stuffed and baked. Substitutes: conchiglie OR fusilli OR gemelli OR farfalle OR radiatore OR penne OR macaroni OR rigatoni OR ziti OR ruote OR conchiglie OR cavatelli lumaconi = giant snails Notes: This is an outsized version of the Italian pasta shape called lumache, which resembles a snail shells. Lumaconi are usually stuffed and baked. Substitutes: conchiglioni OR manicotti OR cannelloni malloreddus = gnocchetti sardi Notes: This Sardinian pasta is very similar to gnocchetti, except that it's often flavored with saffron.

Substitutes: gnocchetti OR cavatelli maltagliati Notes: Maltagliati means "poorly cut" in Italian, and the name is used for various kinds of pasta scraps. margherite Notes: Margherite means "daisies" in Italian, but this pasta shape looks more like shells, with ridges on the outside. A small soup pasta version is called margheritine. Substitutes: gigli OR conchiglie orecchiette Pronunciation: oh-reck-ee-ET-tay Notes: These "little ears" are pieces of Italian pasta shaped like tiny ears or bowls. Substitutes: fusilli OR orzo OR acini di pepe OR tubettini OR conchiglette OR coralli quadrefiore Substitutes: penne radiatori Notes: A type of Italian pasta, these resemble small radiators. The "grills" do a good job of scooping up chunky sauces.

Substitutes: farfalle OR conchiglie OR ruote OR rotini ruote = ruotine = wagon wheels = wheels = ruote de carro Pronunciation: roo-OH-tay Notes: These are shaped like wagon wheels, and they're great with chunky sauces or in pasta salads. Substitutes: farfalle OR conchiglie OR radiatori OR penne rotini = rotelle = spirals = twists Notes: These pasta shapes look like short springs made from spaghetti. They're good with chunky sauces, or in pasta salads. Substitutes: fusilli OR ruote OR gemelli OR torchio OR penne spiralini Notes: These are spring-shaped lengths of Italian pasta. They're good with chunky sauces, or in pasta salads. A larger version is called spirali. Substitutes: fusilli OR rotini OR ruote OR gemelli OR torchio OR penne strozzapreti = strozzapretti Pronunciation: stroh-tzuh-PRAY-tee Notes: The name means "priest strangler" in Italian, and it refers to a pasta shape that resembles a rolled towel.

Substitutes: gemelli OR penne OR casareccie OR fusilli torchio Notes: These pasta shapes resemble torches, the better to scoop up chunky sauces. Substitutes: gigli OR orecchiette OR farfalle OR conchiglie OR radiotori trenne Pronunciation: TRAY-nay Notes: This Italian pasta is triangular, and cut into short lengths. It's good with chunky sauces or in casseroles. Substitutes: penne OR trennette OR ziti trennette Pronunciation: train-NATE-tay Notes: This triangular Italian pasta is similar to trenne, only smaller. Don't confuse this with trenette, which is a long ribbon of pasta. Substitutes: trenne OR penne OR ziti OR mostaccioli troffiette Notes: A Ligurian specialty, these are small, twisted bits of pasta. They're often served with pesto. Substitutes: strozzapretti Copyright � 1996-2005 Lori Alden Pasta Shapes Pasta shapes You are about to experience the most extensive collection of pasta shapes along with images and descriptions on the web today!

This collection of pasta pictures are actual images that I've been collecting, and continue to collect, of all the different types of pasta I've come across in my culinary travels for Italian recipes. Everywhere I go I am always on the look out for more shapes of pasta to add to my collection and to eat of course. The shape of pasta you choose for your Italian pasta recipe is not only important to the success of your pasta recipe but to Italians it is a very big part of their cooking tradition. For instance, trofie pasta is typically served with a basil pesto sauce. Serving a pasta punttanesca with anything but a spaghetti pasta is considered a crime and a sausage and broccoli rabe is always served with orechetti. Pasta shapes are also a creative way of livening up your pasta dishes as well as adding texture and flavor. Think of all the beautiful shapes you can use to brighten up your pasta salads and Italian soups . The list of possibilities are endless and so are my tastebuds as I eat my way through each shape of pasta and up to the next dress size! Does it get any more familiar then the Alphabet pasta shape or Alfabeto pasta in Italian! Great for soups but you already know that.

These tiny Pastas are perfectly named as Ancini De Pe Pe which means pepper corns. You would probably find these pastina in an Italian wedding soup. Anelletti look like little rubber bands or giant letter "O's". Use these pasta shapes for Italian soup pasta recipes. I used it in my Straccciatella Soup. Armoniche pasta resembles the armor of the gladiator and a great shape for any sauce you want to tuck into little ridges. Like a fresh pesto recipe would be perfect! Bucatini is as long as a spaghetti but thicker and it's hollow in the center. Great with a thick or robust pasta sauce recipe. Calamari rings are the perfect replacement for Rigatoni for an Italian Meat Sauce recipe. Hold the legs! Campanelle means little bells and these curled pasta resemble a dangling bell. Cannolocchi is a very unusual pasta shape. It looks like short tube with a wide grooved surface. Do you know of an unusual shape? Email me and tell me about it. Capricci pasta looks like a little accordion with all the perfect little folds for all my favorite pasta sauces. Very unique, very creative!

Cavatappi or corkscrew pasta is one of my favorites. I just made a ham pasta salad with this pasta and it was DELICIOSO! Cavatelli is a hearty, thick little bite of pasta. Hearty because it's a thick rolled pasta and has the perfect pocket for sauce to tuck right in. Cencioni pasta looks like a large orchetti pasta and could be a nice change and presentation to serve with a Pesto sauce . I can't wait to use this unique shape. Corals pasta spirals into a round hollow much like a coral reef would grow. Picture taking a ridge of lasagna and wrapping it in a circle. Now you have coral pasta. Corzetti are coin pasta shapes. It is usually stamped with a variety of images on the pasta itself. Great with your favorite pesto recipe. Ditalini, little bite sized tubular pasta that is almost always used in minestrone soup and other Italian soup recipes. Elbow pasta, we all know and love this one. Although macaroni and cheese as we in America know it isn't really an Italian recipe, it's a old time favorite comfort food.

Farfalle or butterfly pasta also know as bowtie pasta is the perfect type of pasta to use in a pasta salad recipe or serve it with a pesto sauce . Farfellini is an itsy bitsy farfelle. A miniature bowtie pasta that I would best recommend as a soup pasta then anything. Fedelini is a long and thin pasta shape much like angel hair (capellini) although not as thin but just as delicious. Fettucini everybody knows. The traditional pasta shape used for the famous Alfredo Sauce. Now that's an Italian macaroni and cheese pasta recipe! Fideo pasta are little strings. So many types of pasta to choose from when making your Italian soup recipes. Here's another one. Fiori pasta is the flower of pastas as fiori mean flower. Where do I start? Pasta salads, pasta with tomato sauce, meat sauce. You name it this is a beautiful, unique shape Fregola pasta, a Sardinian treat is said to derive from Africa and after it's randomly formed to resemble a popcorn kernel it's toasted to create a nutty flavor.

Fusilli avellinesi traditionally made, before pasta maker machines, with a roll or pasta wrapped around a bicycle spoke. Perfect for a fresh pesto sauce Fusilli bucatini is a long spiral piece of pasta that is hollow in the center just like Bucatini. It's bucatini with a twist. Make this with Mirko's famous Amatriciana Pasta! Fusilli paesani: A twisted shape. Paesani or paesano meaning countrymen or friend. Twisted friend? Try this pasta with a Traditional Cique Terre pesto recipe. Spiral pasta type called fusilli and are much like the rotini pasta but has a more relaxed and looser spiral. Try them with an unusual and delicious pesto Siciliano! Garganelli pasta. Folded and shaped into a tubular shell that looks like a miniature cannelloni shell. It's as if you took a square of pasta and wrapped it around a pencil. Gemelli means twins in Italian and the two shapes that wrap around each other represent two twin shaped pastas. A fun pasta for any tomato, meat or pesto sauce. Gnocchetti sardi.

This little fold of pasta is mirrors the gnocchi pasta but smaller. A hearty little pasta type with ridges just like it's sister potato pasta. Gnocchi pasta is what I used to make my pesto calabrese. Delicious! A sister to the potato pasta but this is strictly semolina. Lasagna noodles are used to create that old time favorite baked pasta dish. Use this flat pasta to create the layers of your next eggplant lasagna . Lasagnetti is the miniature version of the the lasagna. Although you wouldn't use it to make a mini lasagna it's a fun shape to use with your favorite pesto recipe. Linguini is a flat pasta the length of spaghetti and is the all time famous pasta used in Linguini and clam sauce. Have it red or white. Lumaconi closely resemble their name sake as being the snails shell. A uniquely large pasta shape you can stuff just as easily a large pasta shell. Mafalda is an extra long pasta with edges shaped like lasagna. The width is thinner then lasagna and is usually made to be very long in length. Manicotti.

A giant, hollow pasta resembling penne pasta is great for stuffed and backed pasta dishes filled with a Ricotta mixture and topped with a marinara sauce. Mezze maniche (Man-e-kay) means short sleeves as in short sleeves of a shirt. Great shape for an Italian meat sauce! Mostaccioli or little Mustache, much like the manicotti, resembles the penne pasta. Mostaccioli is also an Italian cookie. Orechetti or little ears is a hearty bite sized pasta shaped like little hats. Traditionally used in an Italian pasta recipe made with sausage and broccoli rabe. Orzo pasta is small enough to be used in a pasta soup or in a chopped vegetable pasta salad. It resembles rice but bigger. Paccheri is a jumbo sized rigatoni with out the ridges. Another great pasta shape to use for a bolognese sauce or other bold pasta sauce recipes. Pantacce pasta is a mini bite sized lasagna pasta shape with a diagonal cut. This wide pasta is great for any pasta sauce. Pappardelle pasta are like a long piece of paper. A very wide, thinly cut pasta. Wider then a tagliatelle pasta.

Use it with a porcini mushroom cream sauce. To Die for! Pasta al ceppo translates into pasta on a stick. This looks like a parchment paper scroll or rolled paper. Although in the 60's we might have described it a little differently. :o) Penne candela! The long and hollow pen candle pasta. Although I haven't come up with a great Italian pasta recipe for this pasta I will keep my creative sauces simmering. Penne mezzo means half pen or short pen. A medium sized version of the penne pasta shape. Pennette pasta is a smaller version of a standard Penne Pasta. "ini" or "ette" is an extension of an Italian word explaining how small it is. This would be a nice little shape for an Italian pasta salad.

Pasta names and shapes Short-cut pasta, suitable for vegetable or thin soups Anelli Siciliani Large size ring-shaped short-cut pasta, suitable for soups or salads Armonie Short-cut pasta, suitable for vegetable or thin soups Ballerine Short cut pasta suitable for salads or soups Bigoli Bigui, Pincinelli Large diameter (about 3 mm) and very long-cut spaghetti, made with wholemeal soft wheat flour or semolina. Bucatini Perciatellini, Foratini, Fidelini bucati, Fide bucate Small diameter (about 2.4 - 2.7 mm) and smooth surface long-cut dry hollow pasta.

Cannelloni Gnocchettoni Zitoni, Tagliati di Zitoni, Cannelloni Zitoni, Canneroni, Spole, Sigarette, Schiaffoni Short-cut shape, suitable for vegetable sauce pasta or casserolas Cannolicchi medi Sciviotti ziti, Denti di cavallo, Denti di pecora, Fischiotti, Fischioni, Canneroni Hollow short-cut pasta, suitable for casseroles or vegetable soups Capelli d'angelo Angel's hair, Cabellos de Angel, Capelvenere, Fidelini, Fedelini, Cappellini, Sopracappellini, Capellini fini, Bassetti, Tagliolini a nido, Barbine a nido Very thin long-cut extruded pasta (ø mm 1 - 1.2), usually nested or coiled, suitable for clear soups. Very popular shape all over the world.

Cappelletti Medium size, pinched stuffed fresh pasta, filled with vegetables, cheese, ricotta or meat based filling Cappelletti Umbri Typical for the Umbria region Cappello napoletano Short cut pasta suitable for casseroles or salads Casarecci Cesariccia These are short lengths of rolled and twisted Italian pasta. They're usually served with meat sauces. Cavatelli It usually refers to small pasta shells that resemble tiny hot dog buns. The name is less commonly used for a type of dumpling made with ricotta cheese.

Chiocciole Short cut pasta suitable for salads or soups Ciocchetti Short cut pasta suitable for salads or soups Cocciolette Small shell-shaped pasta, suitable for vegetable or thin soups Conchigliette Tofettine, Coccioline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, Cappettine Extruded short-cut shape, suitable for soups or meat sauce pasta Conchiglioni Large size short-cut grooved pasta Coquillettes Short-cut extruded shape, suitable for vegetable or meat sauce pasta Creste di galli Short cut pasta suitable for salads or soups. Shaped like creste di galli ("cockscomb" in Italian).

Dischi Short cut pasta suitable for casseroles or salads Fagiolini rigati Cornetti rigati, Sedanetti rigati, Sedanini rigati, Stortini rigati, Diavoletti rigati, Tubetti lunghi rigati Stamped " Bologna " shape, suitable for casseroles or meat sauce pasta Fettuccelle ricce Nastrini, Reginette, Reginelle, Fettucce ricce Curled fettuccine (width about 12 mm). Fettuccine Long-cut pasta with rectangular section (about 0.8 x 8 mm), fresh or dry.

Francesine Stricchetti tondi, Saliere, Farfalle tonde, Fiocchetti Extruded short-cut shape, suitable for soups or meat sauce pasta Fusilli Spiral shape short-cut pasta, suitable for casseroles or salads Fusilloni Spiral shape short-cut pasta, suitable for casseroles or salads Gemelli Spiral shape short-cut pasta, suitable for casseroles or salads Gianduietta Short-cut pasta, suitable for vegetable or thin soups Gigli Short cut pasta suitable for casseroles or salads Gramigna Crestine, Margherite lisce, Fagioletti, Zitellini, Tubettini lunghi Short-cut extruded shape, suitable for vegetable or meat sauce pasta Gramignoni Short-cut extruded shape, suitable for vegetable or meat sauce pasta Grano Short-cut pasta, suitable for vegetable or thin soups Grattoni Short-cut pasta, suitable for vegetable or thin soups Italiana Pierced short-cut pasta, suitable for vegetable and clear soups Lasagne Long-cut pasta with rectangular section (about 0.6 x 25 mm), fresh or dry.

Linguine Bavettine, Bavette fini, Radichini, Linguettine Small size and elliptic section long-cut pasta. Lumachine Short cut pasta suitable for salads or soups Maccheroni Rectangular size double side-curled long-cut pasta (width about mm 10). Malloreddus Short-cut pasta, suitable for vegetable or thin soups. From Sardinia .

Maltagliati Short-cut pasta, suitable for vegetable or thin soups Margherita Messinese lunga Middle-lenght cut extruded shape, suitable for vegetable or meat sauce pa Merletti Short-cut pasta, suitable for soups or salads Messinesi Short-cut extruded shape, suitable for vegetable or meat sauce pasta Mezzani Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani Large diameter (about 5 - 6 mm) and smooth surface long-cut dry hollow pasta Mostaccioli Mezze Penne, Mezze Penne zite, Penne di ziti, Ziti tagliati Slanting short-cut pasta, suitable for casseroles, soups or salads Mparrettati This unusual variety of Italian pasta consists of poorly wrapped straws of dough, about 20-30 cm long.

Nuvole Short cut pasta suitable for soups or salads Occhi di Passero Occhi di Pernice, Occhio d'acquila, Occhi di Trota Short-cut pasta, suitable for vegetable or thin soups Ondule Curled short-cut pasta, suitable for casseroles or salads Orecchiette Short cut pasta suitable for salads or soups. Shaped like ears.

Orzo Puntine, Punte d'ago, Armelline, Semi d'orzo, Semi d'avena, Semi di riso, Occhi di giudeo, Armellette, Puntalette, Semi di cicoria, Cicorietta, Risetto, Chicchi di riso, Semini, Avena, Avena grande, Cicorie Short-cut pasta, suitable for vegetable or thin soups Pantacce Short cut pasta suitable for soups or salads Pappardelle Long-cut pasta with rectangular section (about 0.8 x 20 mm), fresh or dry Paternoster Mezze pennette lisce, Mezze penne, Mezzani, Pennettine, Pennuzze, Penne Regina Slanting short-cut hollow shape, suitable for vegetable sauce pasta Pennoni Penne di Zitoni, Zitoni tagliati, Penna a candela Large size short-cut hollow pasta Perciatelli Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni Medium diameter (about 4 mm) and smooth surface long-cut pierced dry pasta.

Pizzoccheri These long buckwheat noodles are popular in northern Italy Quadrefiore Short cut pasta suitable for salads or soups. Quadrettini Short-cut pasta, suitable for vegetable or thin soups Quadrucci rigati Short-cut pasta, suitable for vegetable or thin soups Radiatori Short-cut extruded shape, suitable for vegetable or meat sauce pasta Ravioli Different size and shape fresh pasta, stuffed with vegetables, ricotta, cheese, meat and even fish based filling. Ricciarelle Riccioline, Sfresatine, Manfredine, Fettuccia riccia Double size curled large tagliatella (width about 15 mm). Rigatoni Long hollow tube shaped pasta Rocchetti Short cut pasta suitable for casseroles or salads Ruotine Wheel-shaped, short-cut pasta, suitable for casseroles or salads Sagnarelli This flat Italian pasta is about 5 cm long, and has a ridged border.

Sciviottini Cannolicchi piccoli, Fagioloni, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini Hollow short-cut pasta, suitable for soups or casseroles Semi di Melone Semi di mela, Midolline, Semoni, Risone Short-cut pasta, suitable for vegetable or thin soups Spaghetti Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli, Vermicelloni giganti, Spaghettoni Medium diameter (1.8 - 2.4 mm) long-cut dry pasta (broken for Vermicelli). Spighe Tree-shaped short-cut pasta, suitable for casseroles or salads Stellette Stellettine, Stelle, Astri, Fiori di Sambuco Short-cut pasta, suitable for vegetable or thin soups Strozzapreti The name means "priest strangler" in Italian, and it refers to a pasta shape that resembles a rolled towel.

Tagliatelle Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelle, Fettucce romane, Fiadi Long-cut pasta with rectangular section (about 0.8 x 10 mm), fresh or dry. Tagliati di Ziti Cannelli Ziti, Gnocchetti Ziti, Spolette Short-cut shape, suitable for vegetable sauce pasta Tagliolini Fidelini a nido, Tagliatelline, Trinette a matasse Long-cut pasta with rectangular section (about 0.8 x 3 mm), fresh or dry. Tempesta Seme Santo, Tempestina, Grattata, Peperino, Pepe, Fregolina, Peperini di Genova, Vaporino, Piselli, Pisellini, Grandinina soda, Grattini, Primaverine, Scintille Short-cut pasta, suitable for vegetable or thin soups Torchio These pasta shapes resemble torches, the better to scoop up chunky sauces.

Tortelli Tordelli Medium or large size, rectangular or square stuffed fresh pasta, filled with vegetables, ricotta, cheese or meat based filling Tortellini Very small size fresh or even dry pasta, stuffed with meat based special filling, by tradition only suitable for meat broth or casserole Trenne Hollow tubes, flattened on one side. Trennette Same as Trenne, but smaller. Tripolini One side curled long-cut pasta (width about 10 mm). Troffiette What Pasta Shape goes with Which Pasta Sauce? | FireHouse Gourmet What Pasta Shape goes with Which Pasta Sauce? What Shape is Your Pasta Sauce In? Which pasta shape is best suited for which sauce? The quick answer is that pasta shapes and sauces are easy to mix and match, however, some shapes marry with a particular sauces or ingredients better than others. We’ve listed some of the most common pasta shapes along with which sauces, ingredients and dishes they are best suited for.

Alfabetini (Alphabet Letters) Soup Bucantini (hollow) Baked; Tomato/Meat Sauce; Meatballs or Seafood Cannelloni Stuffed and Baked; Cream/Cheese or Tomato/Meat Sauce Capellini (Angel Hair) Smooth Butter/Oil, Cream/Cheese, Pesto, Tomato or Mushroom Sauce; Seafood or Vegetables; Broth or Soup Conchigliette (small Shells) Soup Conchiglie (medium Shells) Baked/Casserole; Cream/Cheese or Tomato/Meat Sauce; Vegetables; Pasta Salad Conchiglioni (large Shells) Stuffed/Baked in Cream/Cheese or Tomato/Meat Sauce Farfalle (Bowtie; plain or coloured; with or without egg) Butter/Oil, Cream/Cheese, Tomato/Meat, Pesto Sauce; Seafood or Vegetables; Pasta Salad Fettuccine (plain, coloured or flavoured) Butter/Oil, Cream/Cheese, Tomato/Meat or Vegetable/Mushroom Sauce; Seafood or Vegetables Fusilli (plain or coloured) Baked; Butter/Oil, Tomato/Meat or Pesto Sauce; Vegetables

; Pasta Salad Fusilli col Buco (long spiral) Baked; Butter/Oil, Cream/Cheese, Tomato/Meat or Pesto Sauce Gnocchi or smaller Gnocchetti Sardi (shaped like Gnocchi potato dumplings) Meat or Vegetable Sauce Lasagne (plain or flavoured; with or without egg; flat or riffled edge) Baked; Cream/Cheese or Tomato/Meat Sauce; Vegetables Linguine Smooth Butter/Oil, Cream/Cheese, Tomato/Meat or Pesto Sauce; Seafood or Vegetables Maccheroni (Macaroni, Elbow Macaroni if curved; many sizes) Baked/Casserole; Butter/Oil, Cream/Cheese or Tomato/Meat Sauce; Vegetables; Pasta Salad Manicotti Baked/Stuffed; Cream/Cheese or Tomato/Meat Sauce Orecchiette (Little Ears) Tomato/Meat or Pesto Sauce; Vegetables; Pasta Salad Orzo Pasta Salad or Soup Pappardelle (flat or ruffled edge; with egg) Heavy Tomato, Meat/Game or Vegetable/Mushroom Sauce Penne Lisce (smooth) Baked/Casserole; Cream/Cheese or Tomato

/Meat Sauce; Seafood or Vegetables Penne Rigate (ridged to hold sauces better) Baked/Casserole; Butter/Oil, Cream/Cheese, Tomato/Meat or Chunky Vegetable Sauce; Pasta Salad Radiatore Baked in Tomato Sauce Ravioli (stuffed with cheese, meat, vegetables or seafood; plain or coloured; with egg) Baked; Cream/Cheese, Tomato/Meat or Vegetable/Mushroom Sauce Rigatoni Baked; Cream/Cheese or Chunky Tomato/Meat Sauce; Vegetables Rotelle (Wagon Wheels) Cream/Cheese or Tomato/Meat Sauce; Vegetables; Pasta Salad Rotini Baked/Casserole; in Cream/Cheese or Tomato/Meat Sauce; Vegetables; Pasta Salad Spaghetti, or smaller Spaghettini (plain or coloured) in Butter/Oil, Cream/Cheese or Tomato/Meat Sauce; Meatballs, Seafood or Vegetables Stelline (Stars) Soup Tagliatelle (medium wide flat noodle with ruffled edges; with or without egg) Meat Sauce Tortellini or Larger Tortelloni (stuffed with cheese and/or meat; plain or coloured; with egg) B

aked; Cream/Cheese or Tomato/Meat Sauce; Vegetables; Soup or Pasta Salad Vermicelli (with or without egg) Smooth Cream or Tomato Sauce; Seafood; Broth or Soup Ziti (Long Tubes) Baked; Butter/Oil, Cream/Cheese or Tomato/Meat Sauce; broken up into Soup © FireHouse Gourmet 2016.

All rights reserved. Site Map Perfect pairings: How to match pasta shapes to sauces | BBC Good Food Perfect pairings: How to match pasta shapes to sauces Email Choosing a pasta shape to suit the nature of your sauce makes a big difference to the finished dish. Do it the Italian way with help from our guide to expert pairings and how to cook your pasta to perfection. While spaghetti Bolognese is one of the world's most well-known pasta dishes, it is fundamentally inauthentic. Italian cooks would seldom serve a thick, saucy ragu with thin pasta ribbons - they're far more likely to team such a sauce with large shells or tubes to capture the sauce, or thicker long pasta, like tagliatelle and pappardelle. Generally, the larger shapes work better with thick, robust sauces, while skinny shapes, like strands of delicate vermicelli, suit light, cream sauces. Follow our suggestions of what shape to combine with what accompaniment - and share your own ideas with us below. Spaghetti, linguine, fusilli lunghi, vermicelli Light seafood sauces , cream- or oil-based sauces. Heavy cream or meat sauces; large ones can be stuffed .

Twists Fusilli, trofie, strozzapreti, caserecce, gemelli Lighter, smoother sauces which will cling to the twists, such as pesto . Tubes Hearty vegetable sauces, or baked cheese dishes. Also good with Bolognese or ragu. Mini shapes In soups and stews or as pasta salads. Filled pasta Ravioli, tortellini, cappelletti As the filling contains lots of flavour, these are traditionally served with a light butter or oil sauce. Top cooking tips • Always cook pasta in a very large pan of salted, boiling water. If you don’t give the pasta enough space to move in the pan, it will stick together. Italians say the water should be as salty as the sea to flavour the pasta. • There is no need to add olive oil to your pasta when cooking. It won’t prevent it from sticking together, and will just end up down the drain. • The classic British version of spag bol usually consists of cooked spaghetti topped with saucy mince, but in Italy, the pasta and sauce are always combined in the pan to ensure every piece of pasta is coated.

• Don’t cook the pasta all the way through in the water. Instead, drain it when it still has a little bite, then add to the sauce and continue cooking for a few minutes more until the pasta is cooked and has absorbed a little of the sauce. • When draining the pasta, make sure you save a cup of the pasta water. Then, when you add the pasta to the sauce, splash in a little of the water if it looks too dry. The starch in the water will help the sauce cling to the pasta. What are your top pasta tips? Share your thoughts with us below... We also have plenty of pasta recipes to get you inspired, plus a guide to the pasta shapes of Italy .

Question: What shape is rigatoni pasta?
Answer: Tubes