Pasta Shapes

There are thought to be at least 300 different varieties of pasta in the world and many regions of Italy have their own specialties. While there are specific guidelines for which type of pasta to select for a certain dish, it's a good to have some idea of which shape of  is designed to be eaten with which sauce.

You've probably eaten many different types of pasta without thinking that there was any particular reason, other than looks, for all the different shapes that are available. There is however a good reason why pasta comes in different shapes, and it's all to do with how you plan on using it. Some types of pasta are designed for use in soups, others for casseroles, salads and different sauces.

Although you may not come across some of the particular types of pasta shown below unless you visit Italy (and indeed perhaps only in certain regions of that country), you will find similar varieties suitable for each purpose.

Spirals and Shells
Shell-shaped pasta, such as Conchiglioni, and spiral or ridged pastas like Fusilli and Farfalle are great with chunkier sauces, as the chunks will be trapped in the gaps; and also runny sauces, since the liquid will be held on or in the pasta.

Thin Strands
Fine Spaghetti, Vermicelli, Capelli d'Angelo (angel's hair) and Bucatini (like Spaghetti, except hollow), are most often eaten with creamy sauces which will coat the pasta.

Thick Strands
Pastas such as Fettuccini and thick Spaghetti are good with thicker sauces.

Small Shapes
Most of the smallest pasta shapes are intended for use in soups and broths. These include Anelli (small rings), Occhi di Passero -- literally sparrow's eyes -- (small rings with a tiny hole in the middle), and Orzo (pasta shaped like grains of rice).

Medium Shapes
Larger than the former type, there is a range of pastas more suitable for casseroles and salads. Some examples are Ruotine (shaped like small spoked wheels) and Orecchiette ('little ears' in Italian).

Shapes for Filling
There are many pasta shapes designed specifically for stuffing with cheese, meat or vegetables. Tortellini, Ravioli and Cappelletti ('little hats') and some of the more common ones.