Bigolo is an extruded long and thin tube-shaped pasta. It resembles spaghetti but is much thicker. Just like spaghetti, it goes well with all kinds of sauces.
Caserecce is a tube-shaped pasta with a little twist. Caserecce originates from Sicily, but quickly became popular in all of Italy. It's a perfect pasta for any pesto recipe.
Cavatelli are small-sized pasta shells that are hollow inside. The name translates as "little hollows". Due to its nature, it is a very versatile pasta that goes well with almost any sauce.
Fusilli is a short, corkscrew-shaped pasta. The name supposedly stems from fuso, which translates as "spindle" due to the method of its production. The twisted and spiral shape of fusilli is perfect for embracing both simple and complex sauces.
Gnocchi are small, soft dough dumplings of various thicknesses. They go well with simple sauces like butter, fresh herbs (like sage) and Parmesan cheese. Last but not least, they are so quick to prepare!
Maccheroni is another type of short ridged, tube-shaped pasta with a slight curve. The most famous recipe is the maccheroni and cheese.
Mezze maniche comes from North Italy. Its name freely translates as "half-sleeves" since it is recommended to eat in the spring and summer seasons. However, we will not judge you if you want to eat it in the mid-winter time. It holds well both lighter and stronger sauces.
Paccheri are very large and smooth tubes. They originate from the regions of Campania and Calabria and are ideal for heavier sauces. Additionally, they can be prepared in an oven with cheese and tomato sauces or meat-based compositions.
Pappardelle is a very broad, large thin pasta noodle which originates from the region of Tuscany. Its versatile character enables combining it with all types of sauces.
Penne means "quill" in Italian. The name refers to its tubular shape with angled ends that resemble a pen point. Penne is a short, ridged pasta that goes well with the finest of sauces.