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Flat Long Shapes
Such as Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini
As the thicker flat long shape, Fettuccine can withstand extremely robust sauces, such as:
- Dairy-based, oil-based or tomato-based sauces
- Sauces combined with meat, vegetables, seafood or cheese
Other perfect matches include:
- Tomato sauces
- Oil-based sauces
- Fish-based sauces
Linguine is best known paired with traditional pesto.
Round Long Shapes
Such as Bucatini Rigati, Angel Hair, Spaghetti, Thin Spaghetti, Thick Spaghetti, Spaghetti Rigati or Spaghettoni they match with any of these sauces:
- Extra virgin olive oil with fresh aromatic herbs and garlic
- Fish-based sauces
- Carbonara
Spaghettoni
Long and thin, Spaghetti becomes brisk and graceful after cooking and is one of the most versatile shapes.
Everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Simple tomato sauce, with or without meat or vegetables,medium-size chunks work well. Slightly thicker than Angel Hair but still refined and delicate, Spaghettini is often used with seafood-based sauces (like Tuna) or oil-based sauces.
- Fish-based sauces
- Oil-based sauces
- Carbonara
Light structured sauces work best to balance the delicacy of Angel Hair:
- Simple, light tomato sauces (tomatoes, oil, and basil)
- Broths, consommés, and soups
- Light dairy sauces like parsley crème
Oven Shapes
Such as Lasagne, Manicotti, Jumbo Shells
These famous baking shapes are known for their generous consistency and heartiness,
Sauces can be rich in chunks and abundant with moisture to facilitate oven-baking.
Lasagne, the most well-known pasta al forno, varies from region to region. So,Tuscans and Emilia-Romagnans make it with a béchamel, a meat ragu and grated Parmigiano and Ligurians make it with pesto.
These are some of the recommended sauces:
- Meat-based sauces like traditional Bolognese
- Other tomato-based red sauces
- Dairy-based sauces like a classic béchamel
- Vegetable-based sauces
Soup Shapes
Such as Pastina, Orzo, Ditalina
Known for being served in children’s meals across all of Italy, these very delicate shapes (Pastina) are great with light vegetable, meat or fish-based broth soups.
Heartier soups like vegetable soups with peas and lentils are perfect for these more substantial soup shapes.
Also great with cream-based soups.
Specialty Shapes
Such as Campanelle, Gemelli, Cellentani, Large Shells, Castellane
For a touch of elegance to any dish, these decorative shapes are great with:
- Hearty dairy-based sauces (cheese or béchamel) [Campanelle, Gemelli, Castellane]
- Vegetable sauces (like beans, lentils, chick peas, pumpkin, or other chunky vegetables) [Large Shells]
- Meat sauces [Large Shells]
- Fish-based sauces [Castellane, Cellentani]
- Robust tomato-based sauces [Large Shells]
Tube Shapes
Such as Mostaccioli, Penne, Mini Penne, Tubini, Rigatoni, Mezzi, Rigatoni, PLUS Penne, Ziti
The thickness of these shapes requires full flavor sauces.
The large diameter, combined with the ridges that Penne & Rigatoni bring, make them ideal to retain sauces on the entire surface, inside and out!
- Chunkier meat or vegetable-based sauces work well with the ridged shapes, like Ragu alla Bolognese – red sauce made with ground meat, onions, celery, carrots, and tomatoes.
- Refined dairy-based sauces, like Quattro Formaggi – four cheese- or a Mushroom Cream Sauce.
- Fresh, light sauces – like olive oil or simple fresh tomato – work best with smooth shapes (Mostaccioli, Ziti) since they do not have the benefit of ridges to hold more sauce.
- Tomato sauces or spicy sauces, like Arrabbiata.
Also great for baked casserole dishes, known as “pasta al forno” – great with cheese-based sauces like Quattro Formaggi, four cheese)
Versatile Shapes
Such as Farfalle, Elbows, PLUS Elbows, Pipette, Medium Shells, Fiori, Tri-Color Fiori, PLUS Rotini, Rotini, Tri-Color Rotini
Farfalle is great with intense fragrances and flavors:
- Light sauces with vegetables or fish
- Dairy-based sauces
- Simple oil-based sauces
- Pasta salads
Traditionally, these shapes (elbows, medium shells, pipette, fiori) are used widely in American-inspired pasta salads, and in the American favorite macaroni & cheese.
Traditional Italian usage might include:
Rotini’s shape is made of lots of twists and spirals, allowing it to embrace both refined and simple sauces.
Vegetables, meat, seafood or fragrant spices love to glide in the grooves of this shape.
Rotini is often used in the U.S. in pasta salads.
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