Spaghetti
The classic long, thin, cylindrical pasta. Perfect for light tomato sauces, carbonara, or aglio e olio.
Penne
Tube-shaped pasta with angled ends, similar to a quill pen. The ridges (rigate) hold sauce beautifully. Excellent with creamy or chunky sauces.
Farfalle
Known as "butterfly" or "bow-tie" pasta. Its unique shape works well with light sauces, pasta salads, and cream-based dishes.
Fusilli
Corkscrew-shaped pasta that's excellent for trapping sauces. Great for pesto, meat sauces, and baked dishes.
Lasagne
Wide, flat sheets of pasta used in layered baked dishes. The ultimate comfort food when paired with rich ragu and béchamel sauce.
Rigatoni
Large, tube-shaped pasta with ridges and a wider opening than penne. Ideal for robust, meaty sauces and baked casseroles.
Fettuccine
Flat, thick pasta that is wider than linguine. A classic pairing for rich, creamy sauces like Alfredo.
Orzo
Rice-shaped pasta, often used in soups, pilafs, and pasta salads. It has a tender bite and absorbs flavors well.
Ravioli
Square-shaped pasta pockets, typically filled with cheese, meat, or vegetables. Best served with a light sauce to let the filling shine.