Twist
Shapes
Cellentani, Gemelli, Rotini, Tri-Color Rotini
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Made with lots of twists and spirals, allowing it to
embrace both refined and simple sauces. Vegetables,
meat, seafood or fragrant spices love to glide in the
grooves of these shapes. Twist shapes are often used
in American pasta salads. Traditional Italian usage
might include:
•
Light tomato sauces* with or without vegetables (small
diced)
• Dairy-based sauces
• Oil-based sauces
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| Soup
Shapes
Pastina, Orzo, Ditalini
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Known
for being served in children’s meals across all
of Italy, Pastina is very delicate and great with light
vegetable, meat or fish-based broth soups.
Heartier
soups like vegetable soups with peas and lentils are
perfect for the more substantial soup shapes, Orzo
and Ditalini. Also great with cream-based soups.
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Shell
Shapes
Large Shells,
Medium Shells
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Large
Shells
are
great with vegetable-based sauces and heartier meat
or tomato-based sauces.
Medium
shells are used widely in American-inspired pasta
salads, and in the American favorite macaroni &
cheese. Traditional Italian usage might include: Dairy-based
sauces.
•
Dairy-based sauces
• Tomato based sauces
• Pasta salads
• Meat sauces
|
| Tube
Shapes
Mezze Penne, Mezzi Rigatoni, Mostaccioli, Penne, Rigatoni,
Ziti
|
The
thickness of these shapes requires full flavor sauces.
The large diameter, combined with the ridges that Penne
& Rigatoni bring, make them ideal to retain sauces
on the entire surface, inside and out!
•
Chunkier meat or vegetable-based sauces work well
with the ridged shapes
•
Refined dairy-based sauces, like Barilla Three Cheese
or a mushroom cream sauce
• Fresh, light sauces – like olive oil or
simple fresh tomato – work best with smooth shapes
(Mostaccioli, Ziti)
•
Tomato sauces or spicy sauces
•
Also great for baked casserole dishes, known as “pasta
al forno” – great with cheese-based sauces
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|
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Elbow
Shapes
Elbows, Pipette |
Traditionally,
these shapes are used widely in American-inspired pasta
salads, and in the American favorite macaroni &
cheese. Traditional Italian usage might include:
• Dairy-based sauces (butter or cheese)
• Tomato-based sauces* with or without vegetables
• Chunky fish/meat-based sauce.
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Round
Long Shapes
Angel
Hair, Spaghetti, Spaghetti Rigati, Thick Spaghetti,
Thin Spaghetti
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Thicker
in diameter than regular Spaghetti, Thick Spaghetti give
a fuller taste to each sauce.
• Extra virgin olive oil with fresh aromatic herbs
and garlic
• Fish-based sauces
• Carbonara
Long and thin, yet not too fine, Spaghetti becomes brisk
and graceful after cooking and is one of the most versatile
shapes. Everybody’s favorite, Spaghetti pairs well
with just about any kind of sauce.
• Simple tomato sauce*, with or without meat or
vegetables – medium-size chunks work well
• Fish-based sauces
• Oil-based sauces
• Carbonara
Slightly thicker than Angel Hair but still refined and
delicate, Thin Spaghetti is often used with seafood-based
sauces (like tuna) or oil-based sauces.
• Light structured sauces work best to balance
the delicacy of this long shape (Angel Hair)
• Simple, light tomato sauces* (tomatoes, oil,
and basil)
• Broths, consommés, and soups
• Light dairy sauces like parsley crème
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| Flat
Long Shapes
Fettuccine,
Fettuccine Rigate, Linguine, Linguine Fini
|
As
the thicker flat long shape, Fettuccine can withstand
extremely robust sauces:
•
Dairy-based, oil-based or tomato-based sauces
• Sauces combined with meat, vegetables, seafood
or cheese
Linguine is best known paired with traditional pesto.
Other perfect matches include:
• Tomato sauces
• Oil-based sauces
• Fish-based sauces
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