A classic pasta variety, long and thin, often served with various sauces, including marinara, carbonara, or aglio e olio.
These flat, wide ribbons of pasta are perfect for creamy Alfredo sauces or mushroom-based preparations.
Short, cylindrical tubes with angled ends, great for holding chunky sauces like pesto or tomato-based sauces.
Square or round pockets of pasta filled with a variety of ingredients, such as cheese, meat, or vegetables, and served with various sauces.
Large, flat pasta sheets layered with ricotta, mozzarella, meat, or vegetables, and baked in tomato sauce.
A small, rice-shaped pasta that works well in soups, salads, or pilaf-style dishes.
Also known as bowtie pasta, these pasta shapes are often used in cold pasta salads or served with light cream-based sauces.
Small, shell-like pasta with a concave shape, perfect for catching creamy sauces or hearty ragù.
Ear-shaped pasta from Southern Italy, traditionally served with broccoli rabe and sausage.
Extra-wide ribbons of pasta that pair beautifully with rich, meaty sauces like Bolognese.