Pasta with Purpose

Imagine a world where one’s destiny is shaped not by the stars but by the pasta on one’s plate. In Italy, this notion isn’t far from reality, as an alphabet of semolina shapes defines the country’s culinary landscape. From the corkscrew curls of fusilli to the tubes of rigatoni, each pasta variety is a carefully crafted gastronomic marvel designed to elevate specific flavors and textures. The shape of a noodle can dictate the trajectory of a meal!

Here’s a list of some well-known pasta and their uses, along with some incredible recipes that will have you telling your family, “Mangia! Mangia!” (“Eat! Eat!”)

Angel Hair

Long like spaghetti but thinner, delicate angel hair pasta cooks quickly and pairs with light sauces and vegetables. This 20 Minute Cherry Tomato and Basil Angel Hair Pasta from Oh Sweet Basil shows how simple and fast it is to prepare.

Conchiglie (Shells)

Shell-shaped pasta ranging from small to medium to large are ideal for soups, salads, and dishes like macaroni and cheese or stuffed shells. You’ll want to make all these 7 Grown-Up Recipes for Pasta Shells from Food & Wine.

Fettuccine

Sauces like Alfredo cling to the ribbon-like shape of fettuccine noodles, meaning every bite is delicious! This Food Network recipe for Chicken and Broccoli Fettuccine Alfredo with Homemade Fettuccine features noodles made using a pasta roller.

Fusilli

This corkscrew-shaped pasta is a great choice for a pasta salad because the spirals catch the dressing. Try The Best Easy Pasta Salad from Pinch of Yum, loaded with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a delicious homemade Italian dressing.

Manicotti

Known as “little sleeves,” manicotti is large, tubular pasta ideal for stuffing—usually with a ricotta cheese mixture. Do you know there is an Italian dish called Crespelle alla Fiorentina that uses crepes instead of pasta tubes to make a variation of manicotti? If you’re feeling adventurous, make Bon Appetit’s crepes Manicotti. Or you can make manicotti using store-bought pasta. Taste of Home’s Meaty Manicotti combines Italian sausage and ground beef in the filling for a hearty, delicious dish.

Orzo

This small rice-shaped pasta bridges the gap between traditional noodles and grains, making it a versatile ingredient in Italian cuisine. It’s a popular favorite for soups or creamy pasta dishes. Giada De Laurentiis’ Creamy Orzo recipe—from her Food Network Episode, Cook with your Kids—is so delicious everyone will want a second helping. Pair with her Pork Milanese.

Penne Rigate

Generally cooked al dente, penne’s tubular shape and ridges are great for holding sauces like arrabbiata, marinara, or pesto. This pasta shape excels at sauce retention and can withstand the rigors of baking, making it versatile for stovetop and oven dishes. Spice up your next dinner with our Penne Arrabbiata.

Tortellini

Ring-shaped pasta filled with various fillings such as ricotta cheese, meat-cheese, or mushroom-Parmesan cheese. Tortellini is ideal in a broth or cream sauce. If you’re feeling adventurous, invite a couple of friends over for a tortellini-making party. Serious Eats’ Homemade Mushroom Tortellini Recipe will help guide you.

Incorporating different pasta shapes into meals adds visual interest and enhances the eating experience by pairing each shape with complementary sauces and ingredients.