formas de pastas

NATIONAL PASTA ASSOCIATION

FORMAS DE PASTA

Pasta Shapes

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 (“Peppercorn”) –

Acini di Pepe is perfect to use in soup

recipes. These shapes are ideal to

include in broths.

Alphabet Pasta:

This favorite kids’ shape is usually

used in soups for a fun meal anytime.

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 (“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 (“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 - 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 (“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 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 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 (“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


great when used in pasta salads.

Cavatelli – Cavatelli resemble tiny

Ditalini (“Little Thimbles”) – This


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.

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) - (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) – (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.

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 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 – Short thin strands of pasta

that are slightly curved. Fideo pasta is

commonly used in various soup

recipes.

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 (“Twins”) - Add a touch of

style to any dish with this distinctive

shape. Gemeilli pairs nicely with

meat, cream, seafood and vegetable

sauces.

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 – 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 (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 (“Little Tongues”) - A

great shape to compliment a variety of

sauces. Also a good choice for salads

and stir-fry dishes.

Macaroni (“Dumpling”) – A highly

versatile shape that can be topped

with any sauce, baked, or put in

soups, salads and stir-fry dishes.


Manicotti (“Small Muffs”) – Stuff

Manicotti with a mixture of meat,

cheese and vegetables, top with your

favorite sauce, and bake.

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 (“Little Ears”) – These

“little ears” are commonly served

with thick, chunky sauces or in pasta

salads.

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 (“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 (“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 (“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


great for baking dishes.

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,


sauces.

Pipette Rigate – This shape is a

smaller version of Pipe Rigate. Pipette

Rigate pairs nicely with chunky meat,


sauces. Also, these shapes are great

for baking dishes.

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 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 is wide, flat

ribbon pasta that has rippled edges on

both sides. This shape is similar to

Lasagna.


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 (“Large Grooved”) -

Rigatoni’s ridges and holes are

perfect with any sauce, from cream or

cheese to the chunkiest meat sauces.

Rocchetti (“Spool”) – This short

pasta is perfect for preparing

casseroles and salads.

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.

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 - 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 – (“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 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 is a ring-shaped

pasta typically stuffed with meat,

cheese or vegetables. Tortellini is

commonly served in a broth or cream

sauce.

Tortiglioni – Tortiglioni is narrow,

tubular pasta. This shape is

commonly used to add decoration to

salads or paired with a simple sauce.

Tripolini – Tripolini is a tiny bow tie

shaped pasta used in soups and salads

or paired with a simple sauce.

Tubini - A medium-sized, tubular

pasta shape, Tubini is perfect for

chunky sauces and meat dishes. It

also makes wonderful salads, baked

dishes and stir-fry meals.


Vermicelli – (“Little Worms”)

Slightly thinner than Spaghetti,

Vermicelli is good topped with any

sauce, or as a salad or stir-fry

ingredient.

Wagon Wheels, Ruote (“Wheels”) –

Wagon Wheels make interesting

salads, casseroles and stir-fry dishes.

Add to soups, or simply top with

sauce and enjoy.

Ziti (“Bridegrooms”) – A medium-

sized, tubular pasta shape, Ziti is

perfect for chunky sauces and meat

dishes. It also makes wonderful

salads, baked dishes and stir-fry

meals.

formas de pastas

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