PASTA SHAPES & CHARACTERISTICS

Long Pasta

Designed to twirl and coat with sauce

Spaghetti

The iconic round strands, versatile for lighter sauces
• Best paired with: Tomato sauces, olive oil, seafood

Tagliatelle

Elegant ribbons that capture rich sauces
• Best paired with: Bolognese, cream sauces, mushroom ragù

Linguine

Flattened spaghetti with greater surface area
• Best paired with: Seafood, pesto, clam sauce

Shaped Pasta

Engineered to trap and hold sauce

Rigatoni

Ridged tubes that capture chunky sauces
• Best paired with: Hearty meat sauces, vegetables, cheese

Fusilli

Spirals that hold bits of ingredients in their twists
• Best paired with: Pesto, chunky vegetable sauces, cheese

Farfalle

Bow-tie shapes with texture variations between centre and edges
• Best paired with: Light cream sauces, vegetables, cold pasta salads

Filled Pasta

Delicate parcels featuring premium ingredients

Ravioli

Square or round pillows with sealed edges
Common fillings: Cheese, meat, vegetables, seafood

Tortellini

Ring-shaped pasta folded around a filling
• Traditional fillings: Pork, prosciutto, mortadella, Parmigiano

Classic Sauce Traditions

Tomato-Based Sauces

Delicate parcels featuring premium ingredients

Pomodoro

Simple, fresh tomato sauce with basil and garlic
Key ingredients: San Marzano tomatoes, basil, garlic, olive oil

Arrabbiata

Angry" sauce with spicy heat
Key ingredients: Tomatoes, garlic, red chili peppers

Ragù alla Bolognese

Rich, slow-cooked meat sauce
Key ingredients: Ground beef, pork, wine, tomatoes, aromatics

Cream & Cheese Sauces

Carbonara

Silky egg and cheese sauce with cured pork
Key ingredients: Eggs, Pecorino Romano, guanciale or pancetta, black pepper

Cacio e Pepe

Minimalist perfection of cheese and pepper
Key ingredients: Pecorino Romano, black pepper, pasta water

Ragù alla Bolognese

Silky egg and cheese sauce with cured pork
Key ingredients: Ground beef, pork, wine, tomatoes, aromatics

Olive Oil Based Sauces

Delicate parcels featuring premium ingredients

Pesto alla Genovese

Aromatic basil and pine nut sauce
Key ingredients: Basil, pine nuts, Parmigiano-Reggiano, garlic, olive oilk pepper

Aglio e Olio

Simple perfection with garlic and oil
Key ingredients: Garlic, olive oil, red pepper flakes, parsley

Ragù alla Bolognese

Silky egg and cheese sauce with cured pork
Key ingredients: Ground beef, pork, wine, tomatoes, aromatics

Pairing Principles

The art of matching pasta shapes with appropriate sauces follows these traditions

  • Long, thin pasta pairs with smooth, light sauces that can coat each strand
  • Ridged and tubular shapes work with chunky, hearty sauces that catch in crevices
  • Delicate filled pasta requires simple sauces that complement rather than overwhelm
  • Wide ribbon pasta stands up to rich, robust meat sauces
  • Shell shapes excel with creamy sauces that collect inside their curve