The variety of pasta shapes in Italy is truly astounding -- every time I visit a supermarket I discover something new. This gallery has many common shapes, with recipes and substitution suggestions, and I will continue adding new shapes as they catch my eye.
- TortiglioniTortiglioni: Larger and firmer than rigatoni, and perfect with rich, hearty chunky sauces, or baked
- TaglioliniTaglierini are the finest of egg noodles, and perfect with creamy liquid sauces.
- Tagliatelline or FettuccineTagliatelline: Finer than tagliatelle, they're also known as fettuccine.
- TagliatelleTagliatelle: The classic egg noodles from Emilia Romagna, which are perfect with thick sauces
- RigatoniRigatoni: Slender lined tubes, equally suited to thick sauces and baking.
- RiccioliRiccioli: Pasta curls that will nicely hold chunky sauces.
- ReginetteReginette: long strips with wavy edges that are perfect with rich sauces.
- Pipette Rigate: Elbow MacaroniPipette: Thinner than pipe, and firmer; they work well with creamy or chunky sauces.
- PipePipe: penne with a bend, for thick or chunky sauces
- StellineStelline: Tiny pasta stars for broths and clear soups.
- SpaghettiniSpaghettini: Finer than spaghetti; they cook faster and work well with more liquid sauces.
- SpaghettiSpaghetti: The most classic of all pasta shapes works well with all kinds of sauces.
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