Pasta Shapes
Source of Recipe
David
List of Ingredients
Pasta Shapes from David
Recipe
When making delicious pasta dishes, be sure to choose a pasta shape and
sauce that complement each other. Thin, delicate pastas like angel hair
or thin spaghetti, should be served with light, thin sauces. Thicker
pasta shapes, like fettuccine, work well with heavier sauces. Pasta
shapes with holes or ridges like mostaccioli or radiatore, are perfect
for chunkier sauces.
[Acini di Pepe]
Acini di Pepe ("Peppercorn") - Acini di Pepe is perfect to
use in soup recipes. These shapes are ideal to include in broths.
[Alphabet Pasta]
Alphabet Pasta:
This favorite kids' shape is usually used in soups for a fun meal
anytime.
[Anellini]
Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli
pasta. It is used in various soups and is also a compliment to a number
of salads.
[Angel Hair, Capellini]
Angel Hair, Capellini ("Fine Hairs") - These thin, delicate
pasta strands are best if used with thinner, delicate sauces. Other
uses: break in half and put in soup; use in salads or stir-fry meals.
[Bow Ties, Farfalle]
Bow Ties, Farfalle ("Butterflies") - Bow Ties brighten any
meal with their interesting shape. Thick enough for a variety of sauces,
or a perfect addition to a number of salad or soup recipes.
[Buctani]
Buctani - Thick Spaghetti shaped pasta that is hollow in the center,
similar to a thin straw. Bucatini is the perfect choice for nearly any
sauce, or it can be used to make casseroles or stir-fry dishes. Go
beyond tomato sauce and see what your favorite becomes.
[Campanelle]
Campanelle ("Bells") - Campanelle pasta resembles a small
cone with a ruffled edge. Pair Campanelle pasta with meat, cream,
vegetable or oil based sauces. Also, these shapes are great when used in
pasta salads.
[Cappelletti]
Cappelletti - Cappelletti pasta is folded and then twisted to form
the shape of a small hat. On occasion, this pasta is sometimes referred
to as an alpine hat.
[Casarecce]
Casarecce - Casarecce pasta is shaped like a very narrow, twisted and
rolled tube. This pasta is best used when serving a meat sauce and can
be used in a variety of casserole dishes.
[Cavatappi]
Cavatappi ("Corkscrew") - The tight spiral locks-in the flavor
allowing the shape to pair with both simple and sophisticated sauces.
Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also,
these shapes are great when used in pasta salads.
[Cavatelli]
Cavatelli - Cavatelli resemble tiny hot dog buns. These shapes are
commonly served with thick, chunky sauces or in pasta salads. Cavatelli
pairs nicely with meat, cream, seafood or vegetable sauces.
[Ditalini]
Ditalini ("Little Thimbles") - This versatile shape can be
used as the base of any dish. Bake it, stir it into soups, or create
great salads and stir-fry dishes.
[Egg Noodles (Medium)]
Egg Noodles (Medium) - (From "Nudel," German meaning paste with
egg) - This size of Egg Noodle can be baked, tossed in soups or
salads, or topped with cream, tomato, cheese or meat sauces.
[Egg Noodles (Wide]
Egg Noodles (Wide) - (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 a variety
of sauces.
[Farfalline]
Elbow Macaroni - A highly versatile shape that can be topped with
any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow
Macaroni is traditionally used to make Macaroni and Cheese.
[Farfalline]
Farfalline - Farfalline is s small version of the bow tie or
butterfly shaped pasta. This versatile shape can be used as the base of
any dish. Bake it, stir it into soups, or create great salads and
stir-fry dishes.
[Fideo]
Fideo - Short thin strands of pasta that are slightly curved. Fideo
pasta is commonly used in various soup recipes.
[Fusilli]
Fusilli ("Twisted Spaghetti") - This long, spiraled shape
can be topped with any sauce, broken in half and added to soups, or
turned into a beautiful salad. Fusilli also bakes well in casseroles.
[Gemili]
Gemili ("Twins") - Add a touch of style to any dish with this
distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and
vegetable sauces.
[Gigli]
Gigli ("Lilies")- Gigli is a fluted edge piece of pasta that
has been rolled into a cone shaped flower. Gigli is perfect for heavier
sauces, like cheese, meat and tomato or it is a perfect addition to a
number of casseroles.
[Jumbo Shells]
Jumbo Shells - Best when stuffed with your favorite mixtures of
cheese, meat and vegetables. Stuff with meat flavored with taco
seasoning, top with salsa and bake for a delicious Mexican dish, or
create your own stuffed treat.
[Lasagna]
Lasagna (From "lasanum," Latin for pot) - Create original
Lasagna casseroles by using chopped vegetables, cheeses and any kind of
sauce. You can also assemble your casserole and freeze it for later
meal.
[Linguine]
Linguine ("Little Tongues") - A great shape to compliment a
variety of sauces. Also a good choice for salads and stir-fry dishes.
[Macaroni]
Macaroni ("Dumpling") - A highly versatile shape that can
be topped with any sauce, baked, or put in soups, salads and stir-fry
dishes.
[Manicotti]
Manicotti ("Small Muffs") - Stuff Manicotti with a mixture
of meat, cheese and vegetables, top with your favorite sauce, and bake.
[Medium Shells, Conchiglie]
Medium Shells, Conchiglie - ("Shells") Shells make a great
addition to soups or as the base of a wonderful salad. Try remaking your
favorite Macaroni and Cheese using Shells, for a fun twist on a
time-honored tradition.
[Orecchiette]
Orecchiette ("Little Ears") - These "little ears"
are commonly served with thick, chunky sauces or in pasta salads.
[Orzo]
Orzo ("Barley") - This small, grain shaped pasta can be
topped with any sauce, added to soups, or baked as a casserole. Perfect
as a side dish as well as a main course.
[Penne, Mostaccioli]
Penne, Mostaccioli ("Quills" and "Small Mustaches")
- This tubular pasta compliments a variety of sauces, is frequently
used in salads, baked in casseroles, or made into stir fry dishes.
[Penne]
Penne ("Quills" or "Feathers") - Penne compliment
virtually every sauce and are exceptional when paired with a chunky
sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or
oil based sauces. Also, these shapes are great for baking dishes.
[Penne Rigate]
Penne Rigate ("Quills" or "Feathers")- Penne compliment
virtually every sauce and are exceptional when paired with a chunky
sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate
pairs nicely with chunky meat, chunky vegetable, cream, or oil based
sauces. Also, these shapes are great for baking dishes.
[Pipe Rigate]
Pipe Rigate - A hollow curved pasta that resembles a snail shell. This
shape has a wide opening at one end and the other end is flattened. Pipe
Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil
based sauces.
[Pipette Rigate]
Pipette Rigate - This shape is a smaller version of Pipe Rigate.
Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream,
or oil based sauces. Also, these shapes are great for baking dishes.
[Radiatori]
Radiatori ("Radiators") - This ruffled, ridged shape adds
elegance to any sauce. It also works well baked in casseroles, or used
in salads and soups.
[Ravioli]
Ravioli - Ravioli are square round pillows of pasta that have a filling
consisting of ingredients such as cheese, meats, vegetables and
seasonings. Ravioli can be served with a red sauce or it can be served
with butter, oil or cream.
[Reginette]
Reginette - Reginette is wide, flat ribbon pasta that has rippled
edges on both sides. This shape is similar to Lasagna.
[Riccioli]
Riccioli ("Curl") -Riccioli's twisted shape holds bits of
meat, vegetables and cheese, so it works well with a variety of sauces,
or you can use it to create fun salads, baked casseroles, or stir-fry
meals.
[Rigatoni]
Rigatoni ("Large Grooved") - Rigatoni's ridges and holes
are perfect with any sauce, from cream or cheese to the chunkiest meat
sauces.
[Rocchetti]
Rocchetti ("Spool") - This short pasta is perfect for
preparing casseroles and salads.
[Rotelle]
Rotelle ("Little Wheels") -The cartwheel is not a classic
Italian shape, but due to the variety of color and entertaining shape
they are crowd favorite. Because the spokes of the wheels are good for
capturing flavor, these shapes are easy to pair. Rotelle pasta pairs
nicely with meat, cream, seafood or vegetable sauces.
[Small Shells]
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.
[Small Shells]
Small Shells - Shells make a great addition to soups or as the base of a
wonderful salad. Try remaking your favorite Macaroni and Cheese using
Shells, for a fun twist on a time-honored tradition.
[Spaghetti]
Spaghetti - ("A length of Cord") America's favorite
shape, Spaghetti is the perfect choice for nearly any sauce, or it can
be used to make casseroles or stir-fry dishes. Go beyond tomato sauce
and see what your favorite becomes.
[Thin Spaghetti]
Thin Spaghetti - Thin Spaghetti is very similar to Vermicelli. Each
one is slightly thinner than Spaghetti. Thin Spaghetti is perfect
topped with any sauce, or as a salad or stir-fry ingredient.
[Tortellini]
Tortellini - Tortellini is a ring-shaped pasta typically stuffed
with meat, cheese or vegetables. Tortellini is commonly served in a
broth or cream sauce.
[Tortiglioni]
Tortiglioni - Tortiglioni is narrow, tubular pasta. This shape is
commonly used to add decoration to salads or paired with a simple sauce.
[Tripolini]
Tripolini - Tripolini is a tiny bow tie shaped pasta used in
|
|
member logon
