Alphabets - This favorite kids' shape is usually used in
soups for a fun meal anytime. |
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Macaroni ("Dumpling") - A highly versatile shape that can
be topped with any sauce, baked, or put in soups, salads and stir-fry
dishes. |
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Rotini ("Spirals" or "Twists") - Rotini's twisted shape
holds bits of meat, vegetables and cheese, so it works well with any
sauce, or you can use it to create fun salads, baked casseroles, or
stir-fry meals. |
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Angel Hair, Capellini ("Fine Hairs") -
Thin, delicate strands are best if used with thinner, delicate sauces.
Other uses: break in half and put in soup; use in salads or stir-fry
meals. |
Manicotti ("Small Muffs") - Stuff Manicotti with a
mixture of meat, cheese and vegetables, top with your favorite sauce, and
bake. Or stuff and freeze for a later time. |
Jumbo Shells - Best when stuffed with your favorite
mixtures of cheese, meat and vegetables. Stuff with meat flavored with
taco seasoning, top with salsa and bake for a delicious Mexican dish, or
create your own stuffed treat. |
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Bow Ties, Farfalle ("Butterflies") - Bow
Ties brighten any meal with their interesting shape. Thick enough for any
sauce, or make into a salad or soup. |
Medium Egg Noodles (From "Nudel," German meaning paste
with egg) - This size of Egg Noodle can be baked, tossed in soups or
salads, or topped with cream, tomato, cheese or meat sauces for a
delicious meal. |
Medium Shells, Conchiglie ("Shells") -
Shells make a great addition to soups or as the base of a wonderful salad.
Try remaking your favorite Macaroni and Cheese using Shells, for a fun
twist on a time-honored tradition. |
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Ditalini ("Little Thimbles") - This versatile shape can
be used as the base of any dish. Bake it, stir it into soups, or create
great salads and stir-fry dishes. |
Wide Egg Noodles (From "Nudel," German meaning paste with
egg) - Go beyond the traditional Stroganoff and use, Wide Egg Noodles to
create soups, salads and casseroles. Or, top with any sauce and serve hot. |
Spaghetti ("A Length of Cord") - America's favorite
shape, Spaghetti is the perfect choice for nearly any sauce, or it can be
used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see
what your favorite becomes. |
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Fettuccine ("Small Ribbons") - Perfect for heavier
sauces, like cheese, meat and tomato sauces. For variety, try breaking in
half and putting in soups, or use for a salad. |
Orzo ("Barley") - This small, grain shaped pasta can be
topped with any sauce, added to soups, or baked as a casserole. Perfect as
a side dish as well as a main course. |
Vermicelli ("Little Worms") - Slightly thinner than
Spaghetti, Vermicelli is good topped with any sauce, or as a salad or
stir-fry ingredient. |
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Fusilli ("Twisted Spaghetti") - This long, spiraled shape
can be topped with any sauce, broken in half and added to soups, or turned
into a beautiful salad. Fusilli also bakes well in casseroles. |
Penne, Mostaccioli ("Quills" and "Small
Mustaches," respectively) - This tubular pasta goes well with sauce, used
in salads, baked in casseroles, or made into stir fry dishes. |
Wagon Wheels, Ruote ("Wheels") - Wagon
Wheels make interesting salads, casseroles and stir-fry dishes. Add to
soups, or simply top with sauce and enjoy. |
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Lasagne (From "lasanum," Latin for pot) - Create new
Lasagne casseroles by using chopped vegetables, cheeses and any kind of
sauce. You can also assemble your casserole and freeze it for later. |
Radiatore ("Radiators") - This ruffled, ridged shape adds
elegant interest to any sauce. It also works well baked in casseroles, or
used in salads and soups. |
Ziti ("Bridegrooms") - A medium-sized, tubular pasta
shape, Ziti is perfect for chunky sauces and meat dishes. It also makes
wonderful salads, baked dishes and stir-fry meals. |
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Linguine ("Little Tongues") - A great shape for all
sauces. Also a good choice for salads and stir-fry dishes. |
Rigatoni ("Large Grooved") - Rigatoni's ridges and holes
are perfect with any sauce, from cream or cheese to the chunkiest meat
sauces. |
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