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Home › Chart guides › Pasta Shapes Guide
Italian pasta names are small descriptions: linguine are little tongues, farfalle are butterflies, orecchiette are little ears. This guide lists twenty-three classic shapes, what each name means and the sauces each one is traditionally served with.
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Twenty-three classic shapes, what their Italian names mean, and the sauces they suit best.
| Shape | The name means | Classic sauces |
|---|---|---|
| Spaghetti | little strings | Carbonara, aglio e olio, simple tomato |
| Linguine | little tongues | Clams (alle vongole), pesto |
| Fettuccine | little ribbons | Alfredo, butter and Parmesan, ragù |
| Tagliatelle | from tagliare, to cut | Ragù alla bolognese |
| Pappardelle | from pappare, to gobble up | Wild boar and other game ragù |
| Bucatini | hollow straws | Amatriciana |
| Penne | quills, pens | Arrabbiata, vodka sauce |
| Rigatoni | ridged | Meat ragù, baked dishes |
| Paccheri | slaps (Naples) | Seafood, ragù, stuffed and baked |
| Ditalini | little thimbles | Pasta e fagioli, minestrone |
| Fusilli | from fuso, spindle | Pesto, chunky vegetables, salads |
| Cavatappi | corkscrews | Mac and cheese, creamy sauces |
| Gemelli | twins | Pesto, pasta salads |
| Farfalle | butterflies | Light cream sauces, pasta salads |
| Orecchiette | little ears (Puglia) | Cime di rapa with garlic, anchovy and chilli |
| Conchiglie | shells | Cheese and meat sauces that fill the shell |
| Ruote | wheels | Light tomato sauces, soups |
| Orzo | barley | Soups, salads, baked like risotto |
| Radiatori | radiators | Thick, hearty sauces |
| Campanelle | little bells | Cream and cheese sauces |
| Ravioli | filled squares | Butter and sage |
| Tortellini | filled rings (Bologna, Modena) | In brodo, in clear broth |
| Lasagne | wide flat sheets | Layered and baked with ragù and béchamel |
Rule of thumb: Long, thin strands suit oil and light, smooth sauces. Wide ribbons hold rich ragù. Tubes, ridges and cups catch chunky sauces.
Pairings are traditional or popular matches, not rules: any shape can meet any sauce.
Cook in plenty of well-salted water and save a cup of the starchy water to loosen the sauce.