Extruded pasta can be:
Long strands of the spaghetti family, which are commonly used with liquid to moderately thick sauces.
- Bavette: Thin flattened strands, rather like tagliatelle.
- Bucatini: Thick hollow strands, with a sausage-and-eggplant sauce.
- Capellini: Fine strands, with a parsley cream sauce.
- Spaghetti: Likely the best known pasta shape, with a tomato-and-anchovy sauce.
- Spaghettini: Spaghetti's slightly finer cousin, with a tasty shrimp-and-clam sauce.
- Gomiti Rigati Elbow macaroni, which work nicely with chunky sauces, and capture the liquid of the sauce in the hollows. Also a pea sauce for them.
- Mezze Maniche Stubby, fairly broad tubes that work quite well with chunky sauces, and an artichoke sauce.
- Penne Lisce Smooth sided penne, which work well with creamy sauces, and a mock carbonara sauce, enriched by cream and a shallot.
- Penne Rigate The standby again, with a tasty, rich smoked salmon sauce.
- Pipe Rigate Elbow-penne.
- Pipette Rigate Elbow-penne, and a scampi sauce.
- Riccioli Amalfitani Riccioli are sedani with a twist (the word means curls), and a rich, chunky eggplant and mozzarella sauce.
- Rigatoni And a tasty, cremay tomato-and-sausage sauce.
- Sedani RigatiCelery stalks, and a chicken-and-prune sauce to go with them.
- Sedanini Rigati Small celery stalks, and a brandy and turkey breast sauce that will work nicely on special occasions.
- Tortiglioni A little larger than penne, with a tasty artichoke sauce.
- Casarecce Casarecce are simple, partially rolled (around the long axis) pappardelle, and will work quite well with chunky sauces, e.g eggplant and swordfish sauce.
- Farfalle Butterflies or bow ties, and a bell-pepper-and-arugola sauce for them.
- Fusilli Corkscrews, with a zucchini sauce.
- Fusilli Bucati Corkscrews with holes running down the middles of the strands, and an interesting artichoke sauce to go with them.
- Fusilli Stretti Tightly wound corkscrews, and a clam-and-leek sauce for them.
- Lumaconi Snail shells, and a ricotta-and-ham filling.
- Orsetti Teddy Bear shaped pasta (for kids) and a chicken-and-zucchini sauce for them.
- Ditaloni Neapolitan "thimbles" for soup, and a zucchini-and-eggplant soup to go with them.
- Farfalline Bow ties, and a creamy tomato cheese soup.
- Grattugiata Bits of pasta, and a spring-like vegetable-and-potato soup.
- Midolline Bits of pasta that look like mellon seeds, and a radicchio-based soup to go with them.
- Stelline Tiny stars, and a creamy asparagus-and-mint soup.
- Orecchiette Little ears from Puglia, and an olive-and-tomato sauce.
- Five Colored Shells Several colors of shells, and a chunky sauce made with tomatoes, eggplant, and olives.
- Penne al Fungo Porcino Pasta made with porcini mushrooms is delightful with butter and grated cheese.
- Penne al Peperoncino Hot peppers are perhaps the most common flavoring for pasta, and here mesh with a zesty caper and anchovy sauce.
- Spirali algi Spinaci Pasta made with spinach works nicely with tomato sauce.
How to make the basic building block for ravioli, lasagna and lots of other things at home. Also, suggestions for coloring (and flavoring) home-made pasta.
Cooking and Serving Pasta
It's easy, but there are some rules.