Which pasta shapes are the most popular?

The first pasta dish that springs to mind is probably some sort of noodle dish with typical red sauce, but pasta is capable of much more than spaghetti and meatballs. Farfalle, for example, is a refreshing base for summer pasta salads, and macaroni is a solid complement to soothing soups. It takes more than what you have in your cupboard to find the appropriate shape. Each type of pasta has its own set of characteristics that make it better suited to specific sauces, cooking methods, or additional ingredients. Here’s a rundown of some of the most common pasta shapes, as well as some ideas for how to match them for a tasty — and healthful — supper.


Capellini, often known as angel hair pasta, is one of the thinnest varieties of pasta, measuring 0.85 to 0.92 millimetres in diameter. Because the long, delicate strands of capellini pasta will be lost in a substantial meat sauce, they’re best served with light sauces.


Fettuccine’s flat, ribbon-like design makes it a strong pasta that can withstand a range of sauces. However, it is primarily known for the classic fettuccine alfredo dish.


With its spiral design, fusilli adds an unexpected twist to any dish. These short pastas go nicely with almost any sauce, but they also make terrific summer pasta salads to take to a picnic or a neighbourhood potluck.


The name “bow tie pasta” comes from the playful shape of this pasta. Farfalle is a versatile pasta shape that may be used in almost any recipe requiring a short noodle. It goes nicely with meat and vegetable meals in particular.


Linguine noodles are long, thin, flat noodles that are between between fettuccine and spaghetti in thickness. Linguine is well-known for complementing clam-based sauces and other seafood meals.


This kid-favorite pasta is well-known. Macaroni and cheese, whether made from scratch or from a box, is a crowd-pleaser. Because the hollow inside of macaroni pasta fills with whatever it’s partnered with, it’s ideal for cream sauces or anything with melty cheese.


Because of the concave shape of the pasta, orecchiette translates to “small ears.” The indent absorbs the flavours of the vegetables or whatever it’s partnered with, making it an excellent carrier for stronger flavours.

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