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Pasta is far more than just a pantry staple. From red sauce pasta to layered lasagna, navigating through the grocery aisle, the different shapes of pasta can leave you scrolling through Google. If you are confused about the different pasta shapes, where to use them, and what pairs best with them, here’s a guide for you.


From Rigatoni To Fusilli: The Ultimate Guide To Pasta Shapes

Pasta is far more than just a pantry staple. From red sauce pasta to layered lasagna, navigating through the grocery aisle, the different shapes of pasta can leave you scrolling through Google. If you are confused about the different pasta shapes, where to use them, and what pairs best with them, here’s a guide for you.

The most popular pasta shape, spaghetti, needs no introduction. The long and thin pasta is incredibly versatile. Be it creamy aglio e olio or a simple tomato-based sauce, while spaghetti doesn’t have holes or ridges to hold the sauces, it shines once each strand is well coated.

Penne is a short, tube-shaped pasta. Since penne has hollow centres, it is impeccable for holding thick sauces and chunky cream-based sauces. It is also a go-to shape for baked pasta that also works well with arrabbiata or vodka-based sauce.

Featuring a tight spiral, fusilli beautifully holds sauce in every twist. It is ideal for thick sauces like vegetable or meat-based sauces or pesto. Fusilli is also a popular option for pasta salads since it can hold dressings well.

Wider than spaghetti, fettuccine is a flat, ribbon-like pasta. Since it has a broad surface, it is perfect for creamy sauces like Alfredo. You can also add in creamy, butter-based sauces and toppings like sweet corn, mushrooms or chicken.

Rigatoni, derived from the Italian word rigato, which literally means ridged. The tube-shaped pasta with straight-cut ends makes rigatoni perfect for meat-based sauces and baked dishes, making each forkful rich and layered.

From Rigatoni To Fusilli: The Ultimate Guide To Pasta Shapes

Spaghetti

Penne

Fusilli

Fettuccine

Rigatoni

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