Spaghetti
Traits: A thin, long cylindrical noodle, the most widely known pasta shape from Italy. Best with: Light, clingy sauces like tomato or oil-based ones.
Penne
Traits: A short tube cut at an angle at both ends, with ridges on the surface that help sauce cling. Best with: Thick sauces like cream or cheese that soak into the ridges.
Fusilli
Traits: A spiral-twisted pasta that catches sauce evenly all around. Best with: Chunky pasta salads with olives, vegetables, and other mix-ins.
Farfalle
Traits: Named for its resemblance to a bow tie. Best with: Cream sauces or light vegetable-based pastas.
Linguine
Traits: Flatter and slightly wider than spaghetti, with a richer bite. Best with: Seafood or pesto sauce.
Tagliatelle
Traits: A wide, flat ribbon-shaped pasta, a signature noodle of northern Italy. Best with: Rich, meat-heavy sauces like Bolognese.
Ravioli
Traits: A dumpling-style pasta with cheese, meat, spinach, or other fillings sealed between two thin sheets of dough. Best with: Light sauces like brown butter and sage that let the filling shine.
Orzo
Traits: A small, rice-grain-shaped pasta, often used in soups or cooked risotto-style. Best with: Soups, salads, and risotto-style dishes.
Macaroni
Traits: A short, curved tube, most commonly used in mac and cheese. Best with: Cheese sauce and baked gratin-style dishes.
Orecchiette
Traits: Shaped like a small ear, a signature pasta of Italy's southern Puglia region. Best with: SautΓ©ed dishes with broccoli, turnip greens, or other bite-sized vegetables.