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Whatever the name is there are some little secrets to take into consideration about the shapes and sauces to use.
The thiniest shapes are often used in soups, long ribbons or strands with holes, tubes and fanciful shapes in casseroles and pasta salads.
Some shapes are large enough to be stuffed and baked, and others, like ravioli, come already stuffed.
The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
Soup pastas are also used in some pasta salads and consists of pasta shapes that range in size from small to very tiny.
The larger of the soup pastas are used in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups.
FIND HERE THE MOST COMMON PASTA SHAPES AND NAMES USED AROUND THE WORLD AS WELL AS RECIPES SUGGESTIONS FOR EACH TYPE OF PASTA.!!!
NAMES OF PASTA FROM A TO L
PASTA NAMES FROM M TO Z
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