Long, thin, cylindrical pasta. It's one of the most popular and versatile types, commonly used in dishes like Spaghetti Carbonara and Spaghetti Bolognese. ¹⁾

Bow-tie or butterfly-shaped pasta. It is often used in salads and light sauces because of its playful shape and ability to hold sauce well. ²⁾

Long, flat ribbons of pasta, similar to fettuccine but slightly narrower. It pairs well with hearty meat sauces, such as Bolognese. ³⁾

Short, cylindrical pasta with angled ends. Its ridges and hollow center make it great for holding thicker sauces, like Penne alla Vodka. ⁴⁾

Long, flat, and narrow pasta, similar to fettuccine but thinner. It is commonly used with seafood sauces, like Linguine alle Vongole. ⁵⁾

Large, ridged, tube-shaped pasta. The ridges and large size make it ideal for chunky sauces and baked dishes. ⁶⁾

Small, ear-shaped pasta. It is traditionally paired with vegetable-based sauces, like Orecchiette con Cime di Rapa. ⁷⁾

Spiral-shaped pasta. Its shape helps it hold onto sauces well, making it perfect for thick, chunky sauces and pasta salads. ⁸⁾

Thick spaghetti-like pasta with a hole running through the center. It is often used in dishes like Bucatini all'Amatriciana. ⁹⁾

Similar to fusilli, this corkscrew-shaped pasta holds sauces well and is often used in pasta salads and baked dishes. ¹⁰⁾

Corkscrew-shaped pasta, slightly larger and more tightly wound than rotini. It's great for creamy sauces and baked pasta dishes. ¹¹⁾

Very wide, flat ribbons of pasta. It is often paired with rich, hearty sauces, such as Pappardelle al Cinghiale. ¹²⁾

Medium-sized, tubular pasta. It's commonly used in baked dishes like Baked Ziti. ¹³⁾

Twisted pasta that looks like two strands wrapped around each other. It's great for holding onto sauces and adds an interesting texture to dishes. ¹⁴⁾

Large, tube-shaped pasta. It is typically stuffed with a filling, such as ricotta and spinach, then baked with a sauce on top. ¹⁵⁾