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PASTA SHAPES & SIZES
Long, straight pasta noodles
TYPE:
SHAPE:
BEST USED:
SERVED:
Capellini (Angel hair) Long, rounded, very thin Hot With light sauces, or tossed with olive oil and fresh steamed vegetables
Vermicelli Long, rounded, thinner than spaghetti Hot, can be used cold With light sauces, or tossed in pasta salads
Linguine Long, flat, narrow Hot Large enough to hold slightly thicker sauces, for example a marinara sauce
Spaghetti Long, rounded, average thickness Hot With tomato-based sauces or baked in casseroles
Fettuccine Long, flat, wider than linguine Hot Thick sauces, especially creamy sauces
Lasagna Long, very wide, may be flat-edged or have curled edges Hot Baked, in lasagna and other casserole-type dishes
Curly pastas
TYPE:
SHAPE:
BEST USED:
SERVED:
Rotini (Spirals) Fairly short spirals Hot or cold With thick/chunky sauces or in pasta salads
Fusilli Long, corkscrew-shaped spaghetti Hot or cold Very versatile, good with most sauces, in soup or in pasta salad,
Tagliatelle (Egg noodles) Same width as fettuccine or linguine, but not flattened Hot Baked dishes, soups, stroganoff
Tubular pastas
TYPE:
SHAPE:
BEST USED:
SERVED:
Ditalini Small, very short tubes Hot or cold Soups or pasta salads
Elbow macaroni Curved tubes Hot or cold Baked dishes, or in pasta salad
Perciatelli (Long macaroni) Long, thin, straight tubes Hot Use in place of spaghetti
Ziti Slightly curved tubes, wider and longer than elbow macaroni Hot or cold Baked, in pasta salads, with thick sauces
Penne Straight, medium-length tubes, often ridged instead of smooth, cut on diagonal Hot In soups, baked, with a wide variety of sauces
Rigatoni Straight, short tubes, wider than penne, also ridged Hot Variety of sauces; ridges hold thick or creamy sauces well
Cannelloni Large, long tubes Hot Stuffed
Manicotti Longer and wider than penne, may be ridged Hot Stuffed
Other shapes
TYPE:
SHAPE:
BEST USED:
SERVED:
Alphabets Letters of the alphabet Hot In soups
Anelli (rings) Small, O-shaped Hot In soups
Bow Tie Pasta Squares pinched in the middle to form bow-ties Hot In soups and with grains, like buckwheat, in side dishes
Conchiglie (Shells) Shells with one long, narrow opening Hot or cold In soups, baked, in pasta salads
Conchiglioni (Jumbo shells) Like regular shells, but much larger Hot Stuffed
Orzo Size and shape of grains or cooked rice Hot As side dish
Radiatore (Radiators) Ruffled and ridged, like a radiator Hot; can be used cold With thick or creamy sauces, in soups, in salad
Ruote (Wheels) Wagon wheels Hot In soups, casseroles, with thick sauces
Filled pastas
TYPE:
SHAPE:
BEST USED:
SERVED:
Agnolotti Small, crescent-shaped, may be filled with a variety of meats or cheeses Hot With variety of sauces
Gnocchi Dumplings, may have cheese, potatoes or spinach in dough Hot As side dish
Tortellini Small, filled, ring-shaped pasta Hot Good with a variety of thick or creamy sauces
Ravioli Usually round, with cheese or beef filling Hot Baked or boiled, with thick sauces
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