There are so many different types of pasta available, it can be hard to know which one to pick! Find out the best ways to use different pasta shapes here.
How to Use Different Types of Pasta
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I don’t know about you, but my grocery store has so many different pasta options! It’s tempting to just grab the first box and get out of there. Depending on the recipe you’re planning to make, you might want to try a different shape of pasta next time. Dig in and find out which types of pasta are best to use when.
Fettuccini
Fettuccini is a long, flat pasta. It is thicker than linguine. The thicker noodles hold sauces better than a thin spaghetti or angel hair. Fettuccini works well with thick meat sauces or with cream-based sauces (like the classic fettuccini alfredo.)
Linguine
Linguine is also long and flat, but it is not as thick as fettuccini. Try linguine with a cream-based sauce.
Spaghetti
Spaghetti is a thin, round noodle. It is traditionally used in a tomato sauce or a meat sauce. Because the noodles “tangle” and are easy to swirl around a fork, spaghetti works well with thinner sauces. Try spaghetti in this Slow Cooker Turkey Tetrazzini.
Angel Hair
Angel hair is even thinner than spaghetti. Because the pasta itself is fairly delicate, angel hair works well with lighter sauces, even tossed simply with butter and cheese.
Rigatoni
Rigatoni are hollow tubes, with the ends cut square. They can come with or without ridges on the outside of the noodles. The ridges will help heavy sauces stick to the noodles. Rigatoni (with or without ridges) are great to use with heavier sauces, or in a baked pasta recipe.
Penne
Penne are very similar to rigatoni, but the ends are cut at an angle (to resemble the point of a writing quill). Penne are also available with ridges (penne rigate) or without ridges. Use penne like you would use rigatoni – with a heavier sauce or in a baked pasta recipe. This Baked Pasta e Fagioli is a great way to use penne.
Rotini
Rotini are spiral-shaped pasta. This shape will catch small bits of sauce, vegetables, or meat in the spiral folds of the noodle. Use rotini in a chunkier sauce. Try some rotini with this Sweet Maple Bacon Pasta Salad.
Cavatappi
Cavatappi are a grooved, spiral-shaped pasta. This spiral noodle is bigger than rotini, and can “catch” larger bits of a chunky sauce. Use cavatappi in thick, chunky sauces with lots of meat or vegetables. Try this Garlic-Parmesan Mac & Cheese with cavatappi.
Shells
Shells come in small, medium, and large varieties. The large shells are best for stuffing. Small and medium shells can be used in soups or in cold pasta salads. The “cup” of the shell will hold lots of sauce, so they are great to use in a baked pasta recipe, or in a very saucy recipe (like macaroni and cheese).
Elbows
Elbow pasta is the classic choice for macaroni and cheese. The hollow tube holds a heavy cheese sauce well, and they are perfectly bite-sized. Consider using them in soups or in cold pasta salads as well. This Classic Homemade Macaroni and Cheese is a great way to use elbow pasta.
Farfalle
Farfalle is a fun bow tie-shaped pasta. Farfalle has a pinched center with flat “leaves.” This shape of pasta will hold a variety of sauces. Farfalle is great in cold pasta salads. Because it is such a fun shape, many kids will eat this noodle over other shapes. Try this Garden Pasta Salad for a fun way to use fresh veggies in a pasta salad.
Ditalini
Ditalini are short, hollow, pasta tubes. Because it is so small, it is a great addition to soups or chili. It can also be used in pasta salads, or in any recipe where you want smaller bites of pasta.
For even more pasta shapes, visit the National Pasta Association’s Pasta Dictionary.
What is your favorite pasta shape? Did I miss it? Leave a comment below to tell me how you love to use pasta!
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I like bow tie pasta especially if I am making cold pasta.
Me, too! Bow ties are so much fun in pasta salads!
Bucatini, long macaroni, pappardelle, campanelle, gemelli, etc. Thanks!!!!
Fun shapes!