1. Angel Hair Pasta

1. • Delicate, thin strands perfect for light or creamy sauces. Avoid using with chunky sauces.
     
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2. Bow Tie Pasta (Farfalle)

1. • Long, hollow tubes that work well in casseroles, stir-fries, or with fresh tomato sauce.

   

3. Bucatini Pasta

1. Long, hollow tubes that work well in casseroles, stir-fries, or with fresh tomato sauce.

    

   

4. Ditalini Pasta

1. • 

     Short, smooth tubes great for soups, pasta salads, and
     chunky sauces.

5. Egg Noodles

1. • 

     Hearty and flat, perfect for soups, stews, and cream sauces.

6. Fettuccine Pasta

1. • 

     Long, narrow ribbons of egg pasta, typically served with cream sauces like Fettuccine Alfredo. Can substitute for linguine or spaghetti.

7. Fusilli Pasta

1. • 

     Thick, spiral-shaped pasta that holds onto thick sauces well and adds an interesting twist to salads.

8. Gemelli Pasta

1. • 

     Short, spiral pasta versatile enough for hearty sauces, baked dishes, or lighter vegetable preparations.

9. Gnocchi

1. • Chewy potato dumplings ideal for rich sauces or light tomato-based and herb sauces.

10. Lasagna

1. • 

     Wide noodles used in the eponymous baked dish, available in flat or curly-edged varieties.

11. Linguine

1. • 

     Long, flat noodles slightly thicker than spaghetti, traditionally paired with clam sauce but versatile enough for any spaghetti dish.

12. Macaroni

1. • 

     Small tubes excellent for creamy casseroles like macaroni and cheese or in pasta salads, as the sauce fills the tubes for flavor in every bite.

13. Manicotti

1. 

   • Large tubes usually filled with cheese or meat and baked. Available with smooth or ridged surfaces.

14. Orecchiette Pasta

1. • 

     Small, bowl-shaped pasta that works well with vegetables and oil, catching bits of meat and veggies in its tiny indentations.

15. Orzo Pasta

1. • 

     Tiny, rice-shaped pasta ideal for adding heartiness to soups and salads.

16. Penne Pasta

1. • 

     Tube-shaped pasta cut diagonally, great for chunky sauces as the sauce and ingredients slide into the tubes. Similar to the smooth mostaccioli or Penne Lisce.

17. Radiatore Pasta

1. • 

     Short, ruffled pasta resembling radiators, perfect for hearty sauces or pasta salads with vegetables.

18. Ravioli

1. • 

     Stuffed pasta pillows filled with cheese, meat, or vegetables, suitable with sauces, in soups, or simply drizzled with olive oil.

19 . Rigatoni Pasta

1. • 

     Short, grooved tubes that work well in a variety of dishes, from sauces to salads and baked casseroles.

20. Rotelle Pasta

1. • 

     Shaped like wagon wheels, these small, round pastas are playful for kids and add a fun touch to dishes like goulash or mac and cheese.

21. Rotini Pasta

1. • 

     Spiral-shaped pasta that clings to vegetables in pasta salads and adds a twist to any dish.

22. Shells

1. • 

     Available in various sizes, from large stuffed with cheese to small used in soups and stews. Also known as conchiglie or cavatelli.

23. Spaghetti Pasta

1. • 

     Classic long, thin tubes that hold up well in hearty sauces but are also perfect with lighter options like olive oil and garlic.

24. Tagliatelle Pasta

1. • 

     Stuffed ring-shaped pasta, which can be enjoyed with sauce, in soups, or simply drizzled with olive oil. Sometimes colored with ingredients like beets or tomatoes.

25. Tortellini

1. • 

     Stuffed ring-shaped pasta, which can be enjoyed with sauce, in soups, or simply drizzled with olive oil. Sometimes colored with ingredients like beets or tomatoes.

26. Vermicelli Pasta

1. • 

     Thin strands of pasta, slightly thicker than angel hair but thinner than spaghetti, versatile for various dishes.

27. Ziti

1. 1. 

      Slender, tube-shaped pasta that stands up well to hearty sauces and is excellent for baked pasta dishes.