|A Guide to Pasta Shapes
|Angel Hair/ Cappellini
A very thin, delicate version of spaghetti that cooks in just minutes.
Big round tubes of pasta, suitable for stuffing.
|Creste Di Gali
Half-moon shaped pasta with two rows of holes.
Short tubes of pasta, most commonly used in soups.
Bowtie shaped pasta.
Long, thin pasta, perfect for heavier sauces.
Curly, corkscrew shaped pasta; good in salads and casseroles.
Pasta made with potatoes.
Long, flat, wide pasta sheets.
Long, very thin pasta (between fettuccini and spaghetti thickness).
A highly versatile, small tubular pasta.
Ridged pasta tubes, suitable for stuffing.
Small, grain shaped pasta, often mistaken for rice.
A versatile, tubular pasta with an angled end.
Rectangular, flower shaped pasta.
A ruffled, ridged pasta that works well in sauces, casseroles or salads.
Two pieces of flat dough which sandwich some type of filling.
A large, grooved pasta with ridges & holes suitable for any sauce.
Similar to fusilli, but with a longer corkscrew shape.
Wagon wheel shaped, great in chunky sauces or casseroles.
Shell shaped pasta, suitable for stuffing.
Long, thin, rounded pasta noodles with spaghettini being thinner than spaghetti.
Coiled pasta noodle, literally meaning navel or belly button.
Slightly thinner than spaghetti — literally means “little worms”.
A medium-sized tubular pasta shape.