PASTA SHAPES

While the following suggestions are not hard and fast rules, certain types of pasta are best with certain types of sauces and soups. For example, some shapes ‘hold’ more sauce than others; smaller shapes are best for soups, and so on.

Traditional Meat Sauces
Thick, rich, meat sauces require pasta that is somewhat sturdy, so that it can stand up to the sauce.

Suggested shapes:
Rigatoni, Penne Lisce, Penne Rigate, Cavatelli, Papparadelle, Tagliatelle, Trinette, Malfadine, Spaghetti, Campanella, Shells, Castallane, and Pennoni (large penne pasta)

Creamy Sauces
For Fettuccine Alfredo or other sauces the consistency of heavy cream, the best choices are tender pastas, such as Homemade Tagliatelle or fettuccine. For creamy sauces, this pasta is best slightly overcooked; not al dente.

Suggested Shapes:
Fettuccine, Trinette, Tagliatelle

Rich, Creamy Tomato Sauces:
For tomato-based sauces that are the consistency of heavy cream (such as Penne Alla Vodka, page 000), use a pasta shape that will “hold” the sauce.

Suggested Shapes:
Penne Rigate, Shells Rigate, Campanella, Gemelli

Vegetable Sauces
For dishes that have cooked vegetables—such as pasta primavera, Malfadine with Baby Artichokes, Eggplant, and Mint or Small Rigatoni with Sauteed Baby Eggplant, Tomatoes, and Basil--use pasta shapes that will capture the flavor of the vegetables.

Suggested shapes:

Bow ties, Campanella, Rotelli, Gemelli, Malfadine, Mini Penne Regati

Carbonara Sauces
Made with eggs and soppressata, this dish is traditionally served with thin strands of pasta, but you can try other shapes to suit your taste.

Suggested shapes:

Spaghetti, Thin Spaghetti, Linguini, Thin Linguini,

Pesto Sauces:
Pesto sauces are somewhat thick, and are best with pasta shapes that will hold on to the sauce or rigged pasta.

Suggested Shapes:
Fusilli, Gnocchi, Fettuccine, Gemelli, Thin Penne Rigate

Quick Marinara Sauces With Shell Fish
Traditionally these sauces are served with long strands of pasta.

Suggested Shapes:
Linguini, Thin Linguini, Spaghetti, Thin Spaghetti, Fedellini, Angel Hair, or Vermicelli.

Thin, Broth-Based Soups:
Small pasta shapes are recommended for thin soups not only because they are easier to eat with a spoon but because they will absorb less of the soup.

Suggested shapes:
Angel nest, Ditalini, Orzo, Acini, Pepe or Peso, Baby shells, Baby Tubetini, Short Noodles, Baby Bowties

Hearty Soup Stews
For hearty soups such as Pasta Fagioli or Chick Pea Soup, use larger shapes which will stand up to the beans

Suggested Shapes:
Tubitete, medium Shells, Homemade Polenta Noodles, short semolina Tagliatelle Noodles

Savory Pies (i.e., Spaghetti Pie)
Spaghetti works best in this recipe because the long strands help bind the pie. For a heartier dish, try boccatini, a thick spaghetti.

Suggested Shapes:
Spaghetti, Spaghettini, Boccatini

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