Pasta shapes

See how many of these pasta shapes you can name on your own using the names over the
page, then use the internet to find the rest.

Cellentani Anelli pasta

Tagliatelle Cannelloni

Gemelli
Spaghetti
Gnocchi
Macaroni

Penne Rotelle
Risoni

Rigatoni
Vermicelli
Lasagna

Pappardelle
Tortellini
Fusilli Bucatini

Linguine Fettuccine
Farfalle
Ricciolini

Pipe rigate (elbow

shells)
Ravioli
Conchiglie (Shells)
Trenne
http://www.ilovepasta.org/shapes.html, http://www.rsdsigns.com/Recipes/pastatypes.html,
http://www.easypasta.com/pastal.htm, http://www.learncooking.co.uk/types-pasta.html,
http://www.food-info.net/uk/products/pasta/shapes.htm,
http://www.withinthewild.com/cuisine/kirsten%E2%80%99s-pantry/all-about-pasta/,
http://italianfood.about.com/od/pastabasics/ig/The-Pasta-Shapes-Gallery/
 Pasta shapes
Now see how much of the table below you can fill in

Type of pasta Description Used for

Small rings of pasta Soups and salads
Anelli pasta
Hollow spaghetti Any sauce dishes, especially thick and chunky sauces, ideal
Bucatini for Casseroles and stir-frys
Large stuffable tubes Very versatile - used for stuffing with any filing, savoury or
Cannelloni sweet
Corkscrew shaped tube Often served with pesto sauces
Cellentani
Large stuffable sea shells Soups or meat and sauce pasta dishes
Conchiglie (Shells)
Bow tie or buttefly shaped Casseroles, meat sauce, baked pasta, soups, stir-fry
Farfalle
Ribbon of pasta approx. 1cm Good for thick, cheesy, and creamy sauces.
Fettuccine wide
Short lengths of twisted pasta Good with big, chunky sauces or spicy sauces.
Fusilli
Two short stands of pasta Good with big, chunky sauces or spicy sauces.
Gemelli twisted together
Small dumpling Suitable for any sauce, tomato, cheese, pesto, cream
Gnocchi
Large flat rectangular shaped Good for thick, cheesy, and creamy sauces.
Lasagna
Flattened oval shaped Good for thick, cheesy, and creamy sauces.
Linguine spaghetti
Hollow elbow-shaped pasta Top with any sauce, bake, or put in soups, salads and stir-fry
Macaroni dishes. Traditionally used to make Macaroni and Cheese.
Thick flat ribbon Good for thick, cheesy, and creamy sauces.
Pappardelle
Medium length tubes with Good with big, chunky sauces or spicy sauces.
Penne diagonally cut ends
Large elbow macaroni that Good with big, chunky sauces or spicy sauces.
Pipe rigate have been pinched off at one
(elbow shells) end
Meat, vegetable or cheese stuffing ideal with a sauce or in a
Ravioli casserole.
Shapes stuffed with different
fillings
Short wide noodles with a 90 Good with big, chunky sauces or spicy sauces, captures bits
Ricciolini degree twist of sauce in curves and spaces.
Long hollow tube shaped Good with big, chunky sauces or spicy sauces.
Rigatoni pasta
Rice shaped pasta Ideal for soup as firm and small in shape so will hold up to
Risoni being in liquid for a long period of time.
Wagon wheel shaped pasta Good with big, chunky sauces or spicy sauces, captures bits
Rotelle of sauce in curves and spaces.
Most common type of noodle Best for tomato or light cream sauces and meat sauce.
Spaghetti
Ribbon fairly thinner than Good for thick, cheesy, and creamy sauces.
Tagliatelle fettuccine
Ring shaped pasta stuffed Meat, vegetable or cheese stuffing ideal with a sauce or in a
Tortellini with a filling casserole.
Penne shaped as a triangle Good with big, chunky sauces or spicy sauces.
Trenne
Thinner than spaghetti Best for tomato or light cream sauces and meat sauce.
Vermicelli