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From our editorial team
In Italy, the shape of pasta is not simply a matter of taste. It is a science. One that is not dry - on the contrary.
The choice of the right pasta for each sauce is deeply rooted in the regional cuisines of Italy. Whether smooth or fluted, short or long, with or without egg - every type of pasta has its ideal sauce partner. And vice versa. We show you the ten most important pasta shapes - and the sauces with which they are traditionally served in Italy.
Spaghetti
- Long, thin classics - ideal for smooth, liquid sauces.
- Perfect partnerTomato sauce (Pomodoro), Aglio e Olio, Pesto Genovese, Carbonara, Puttanesca
- Why? The smooth surface allows light sauces to adhere well without covering them.
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Tagliatelle
- Wide ribbon noodles, also with egg - and rough texture.
- Perfect partners: Ragù alla Bolognese, mushroom cream, game ragouts
- Why? The wide surface "carries" heavy, chunky sauces ideally.
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Penne rigate
- Short tubes with grooves - the sauce magnet.
- Perfect partnerArrabbiata, tomato-vegetable sauces, meat ragouts
- Why? The grooves and cavity optimally store thick sauces.
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Fusilli
- Twisted spiral noodles - cleverly constructed.
- Perfect partnersr: Pesto, vegetable sauces, also for pasta salads
- Why? The spiral catches sauce in every turn.
Farfalle
- The famous "butterfly noodles".
- Perfect partnerCreamy sauces, light tomato sauces, cold pasta salads
- Why? Their shape is perfect for creamy sauces - and for the picnic blanket.
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Rigatoni
- Large tubes with deep grooves - real heavyweights.
- Perfect partnerAlla Norma (with aubergine), Ragù napoletano, Cacio e Pepe
- Why? Even coarse sauces remain firmly in place.
Orecchiette
- "Ears" from Apulia - curved like a spoon.
- Perfect partnersr: Cime di Rapa (stem cabbage), salsiccia, fresh tomatoes
- Why? The bulge holds vegetables and sauce like a small bowl.
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More InformationLasagne
- Rectangular panels - made for layering.
- Perfect partners: Ragù alla Bolognese, béchamel, spinach ricotta
- Why? The sauce is not mixed here, but staged - layer by layer.
Ravioli
- Stuffed pasta with a surprise effect.
- Perfect partner: butter and sage sauce, light tomato sauce, lemon oil
- Why? The filling takes centre stage - the sauce should only be a subtle accompaniment.
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Tortellini
- Stuffed ring-shaped noodles - small, artistic, traditional.
- Perfect partnerMeat broth (in brodo), cream sauces, peas, ham and cream
- Why? Their shape compactly encloses the filling - light, creamy or clear sauces emphasise the flavour.
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