Pasta Shapes Return to How-To Menu Page Dried pasta is available in many shapes and sizes and varying cooking times. The larger, bulkier pasta shapes are better suited to pressures cooking because they take more time to cook than thinner types of pastas. Dried pasta is denser and chewier in texture than the fresh variety, making it the perfect choice for thicker sauces made with meat and vegetables. Fresh pasta or refrigerated pasta cooks much faster than dried pasta and is not suitable for pressure cooking. It is important to match the shapes of pasta to the sauce. Flat pastas are best with thin sauces; other shapes have nooks and crannies to catch pieces of chunkier sauces. Italian brands of pasta, in general, are thicker than the American brands. Read the label when buying dried pasta, the best pasta is made of 100% semolina (the label will say durum - wheat semolina or semolian). Pasta made from durum wheat retain their shape and firmness while cooking. When cooked properly they do not get mushy or sticky. Pasta that is not made with semolina produce a softer noodle and will not hold up well when tossing. Use these pastas for casserole-style dishes. Noodles are the only pasta products made with egg solids which give them a more intense color than other pasta. Pasta Picture Chart Varieties that are suitable for pressure cooking are boxed in yellow. In general, choose pasta with regular cooking directions of about 8-12 minutes. Long Pastas Pasta Name Photo Capellini ("Fine Hairs") Angel hair: It cooks quickly, often in just 2 minutes. It's great in lighter entrees or sides dishes, or when broken up for soups. Use with thin, tomato or broth-based sauces, or toss with olive oil, finely chopped cooked vegetables and shrimp. Other uses: break in half and put in soup; use in salads . TOP Spaghetti: ("A Length of Cord") Match with meaty tomato, creamy seafood, broth or olive oil-based sauces. The earthy flavor and rough texture of whole-wheat or spelt spaghetti pair well with delicate sauces, olive oil or broth-based sauces, herbs and fresh vegetables. Linguine: ("Little Tongues") -Both white or red clam sauces are traditional with this 1/16-inch-wide pasta. Also a good choice for salads, as well as almost any sauce. Fettuccine: ("Small Ribbons") - Perfect for heavier sauces, like cheese, meat and tomato sauces. This 1/8-inch-wide noodle is classically paired with creamy Alfredo sauce, but try breaking in pieces and putting in soups. . Pasta Ribbons And Strips The following types have various measurements up to several inches wide. Wide Egg Noodles (From "Nudel," German meaning paste with egg) - Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with any sauce and serve hot. Medium Egg Noodles This size of Egg Noodle can be used in casseroles, soups or salads, and topped with cream, tomato, cheese or meat sauces. Pappardelle: These 1-inch-wide noodles match up to hearty meat, cream and vegetable sauces. In Tuscany, they're served with wine-and-tomato-based duck or rabbit sauces. TOP Tubular Pastas These are usually 2 to 3 inches long, with a center hole. Rigatoni: ("Large Grooved") - Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. Short, fat tubes with ridges on the exterior can be paired with hearty meat sauces, or chunky vegetable sauces of eggplant, tomatoes and bell peppers. Thick tomato or cream-based sauces work well. Elbow Macaroni - A highly versatile shape that can be topped with any sauce, casseroles or put in soups, salads. Penne: Mostaccioli ("Quills" and "Small Mustaches," respectively) - Short, hollow tubes that are cut diagonally. Penne rigate have ribbed surfaces, while penne lisce are smooth. These can go with a wide range of sauces, from meat to cheese to those with vinaigrette bases. Used in salads and casseroles, Ziti: ("Bridegrooms") This medium-sized tube is slightly curved and pairs well with any chunky, hearty tomato, cheese, cream or meat, or vegetable based sauce. It also makes wonderful salads, and casserole dishes. Ditalini ("Little Thimbles") - This versatile shape can be used as the base of any dish, soups, or salads. TOP Molded Pasta Shapes These shapes capture sauce in their grooves, and can be used with the same kinds of sauces as tube-shaped pastas. Conchiglie or shells: Choose a tiny shape for soups or a medium size for casserole dishes,, salads and side dishes. Large shells and Jumbo Shells are not suitable for pressuring cooking, but can be stuffed with your favorite mixtures of cheese, meat and vegetables. Farfalle (bow-ties or butterflies): The pasta is cut into squares, then pinched in the center to make the distinctive shape. It can be difficult to get the thicker center to cook, so it should be tested repeatedly for tenderness. Even so, the center will probably be a little chewy. Pair with creamy béchamel-based sauces, or toss with olive oil, herbs and finely diced vegetables. Rotini ("Spirals" or "Twists") - Rotini's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Ruote - rotelle - Wagon Wheels make interesting salads, casseroles and soups, or simply top with sauce and enjoy. Fusilli: ("Twisted Spaghetti") - This long, spiraled shape can be topped with any sauce or broken in half and added to soups, turned into a beautiful salad. Fusilli matches well to any sauce. Radiatore: ("Radiators") - This is a fun ruffled, ridged shape that marries well with most sauces and zesty vinaigrettes. It also works well in casseroles, salads and soups. TOP Tiny Pastas Kids love small shapes, including the alphabet, stars and tiny butterflies. Orzo: A small, rice-shaped pasta for soups, salads or quick sides dishes. Use with lighter sauces. This small, grain shaped pasta can be topped with any sauce or added to soups and casserole. Serve in place on rice or potatoes as a side dish Alphabets - This favorite kids' shape is usually used in soups for a fun meal anytime. TOP