Usually served with loose, tomato sauces like the Bolognese or very light broths.
The edges help thicker tomato or vegetable sauces cling to the pasta. Perfect for a classic Carbonara.
Like penne, rigatoni are tubes with ridges on the outside, but they’re bigger and cut square. Perfect for a good, thick meaty sauce.
Often found in soups like minestrone, or in a cheese sauce ready to be baked, like the famous Mac n Cheese.
Sheets are layered up with beef, pork or bacon, and can also be served with vegetables or crispy duck.
Suitable for casseroles or salads. Usually paired with light, seafood sauces, cream or oil-based sauces.
The “wings” hold sauces wonderfully, and they’re also perfect for cold pasta salads.
The extra surface area helps it hang onto light sauces made with cream or seafood.
It is best with mince meat sauces or a creamy sauce topped with some ham and peas.
Wide ribbons of egg pasta, normally reserved for heavy, mince meat sauces. Chunky bits from the sauce get trapped between the flat noodles and it almost tastes like a lasagna.
It’s often served with tomato or meat sauces, or in pasta salads. A smaller version for soups os called conchigliette, while larger, stuffable shells are called conchiglioni.
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