ANGEL HAIR

Angel hair is long, very thin, delicate strands of pasta. Chunky sauces can be too
heavy for it, so go with a thin cream sauce or just toss it with a compound butter

CANNELLONNI
Cannelloni is a large tube-shaped pasta. Think ziti, but then supersize it. Because
of the size, it’s the ideal specimen for stuffing with fillings such as cheese or sauce
and is often baked as a casserole.

CONCHIGLIE
These shell-like portions of pasta are available in a few different sizes. Consider
pairing it with sauces that will get caught in the shell-shaped center, like thick
cheese-, cream- or tomato-based sauces.

DITALINI
Translated as “little thimbles,” ditalini are very tiny tubes of pasta. It goes well
with creamy sauces like in mac 'n cheese, but is most often found in soup.

FARFALLE
These pasta portions bear a strong resemblance to small bow ties. In fact, some call farfalle
“bow tie pasta.” And it's as versatile as it is fun! These guys are well suited for tomato-based
or cream sauces, along with butter or olive oil. It also works when combined with vegetables,
like in our recipe for farfalle With fried eggplant, ricotta and tomato sauce.

LASAGNA
Large, wide, flat sheets of pasta with ridged edges; lasagna is most famously used in the dish
that bears the same name! The ultimate comfort food, this pasta casserole is composed of
layers of noodles, sauce, cheese and other fillings. Delish!

LINGUINE
Long, thin, flat strips of pasta that resemble flattened spaghetti; linguine is often used in
conjunction with clam-based sauces or in other seafood dishes. But it’s fairly versatile! It
works with slightly “wet” sauces, from tomato- to cream-based and beyond.

MACARONI
Think of the hollow space inside these small, bent tubes of pasta like a vehicle for gooey
deliciousness. Cream sauces, melty cheeses or tomato sauces without many chunks can all
stuff themselves in macaroni, yielding flavorful results. And of course, let’s not forget about
classic macaroni and cheese!

MANICOTTI
Similar to cannelloni, manicotti are large, ridged tubes of pasta that practically beg for a
filling. It's frequently stuffed with ricotta, then baked with tomato sauce.

ORECCHIETTE
Orecchiette translates as “little ears,” and the small pasta shapes do indeed resemble little
cartoon ears, or perhaps misshapen bowls.
 PAPPARDELLE
These flat ribbons of pasta are almost like fettuccine, but significantly wider and built to hold
up to sturdy sauces. So bring on the thick, chunky meat sauces for this workhorse pasta.

FETTUCCINE
Fettuccine are flat ribbons of pasta, somewhere between linguine and pappardelle in width.
Since this is a fairly sturdy pasta, it can hold up to thicker sauces and works well with chunks
of meat or vegetables. And, of course, there's always the classic Fettuccine alfredo!

PASTINA
These tiny spheres of pasta can get lost in sauce. Keep it simple by serving it with a light
topping, such as olive oil or butter, some seasoning, and maybe a shake of Parmesan cheese.
It’s also great in soups, like a classic chicken noodle!

PENNE
These medium-sized, ridged tubes of pasta feature edges cut at a diagonal. Penne pairs well
with a number of sauce types, including cream-, tomato- or meat-based sauces. Try to keep
the consistency of sauces less chunky though, as you want that the sauce to flow into the
hollow tubes of pasta and imbue them with flavor. Our recipe for penne alla checca is a great
starting point.
RIGATONI
These medium-sized tubes of ridged pasta tend to be slightly larger and fatter than penne,
with flat ends. The larger hollow space means that it’s well suited to slightly chunkier or more
textured sauces — think meat sauces, cream sauces and dishes with vegetables.

ROTELLE
Shaped like little wagon wheels, these cuties are often referred to as “wagon wheel pasta.”
Thick but not-too-chunky cream and tomato sauces work well with rotelle, and it's also well
suited to pasta salad dishes.

ROTINI
These small- to medium-sized, tightly-wound spirals of pasta are best used with sauces that
can seep into those nooks and crannies. We love it with cream or tomato sauces, though it's
also great when baked in casseroles.

TAGLIATELLE
These flat ribbons of pasta fall somewhere between fettuccine and pappardelle in width, and
work well with oil, garlic and seafood dishes. But they're also thick enough to stand up to
heavier, meaty sauces.

TORCHIO
These elegant twirls of pasta are perfect for sauces that will get caught up in their bell-like
shape. Think thicker (but not too chunky!) cream- or tomato-based options.

ZITI
Choose sauces or toppings that are thick enough to “stick” to the smooth sides of these
medium-sized tubes of pasta. Ziti is famously employed in baked ziti, which is a casserole
made using tomato sauce and cheese.