We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Food
The ultimate guide to pasta shapes
We all have our favourite shapes of pasta, but did you know each one is specially designed for certain types of sauce?
Image: Dan Jones
Tagliatelle
Thin, flat ribbons usually made with egg. They go especially well with meat ragus, lighter spring vegetables and simple cream or tomato sauces.
Image: Dan Jones
Conchiglie
These little shells are perfect vessels for heavy sauces with meat or cream in. Lumaconi are larger shells, often stuffed with a filling before baking.
Image: Dan Jones
Rigatoni
Similar to penne but with straight-cut rather than angled ends, its ridges are perfect for holding meaty tomato sauces like Bolognese. Also delicious in pasta bakes.
Image: Dan Jones
Spirali
Spiral-shaped pasta is traditionally paired with a tomato or cheesy sauce. Also great for pasta salads.
Image: Dan Jones
Orzo
Also called risoni (‘big rice’ in Italian), orzo cooks quickly, and is a cheap, tasty way to bulk up a stew or soup. It can also be used in salad, or for a quick risotto.
Image: Dan Jones
About the author
