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MACARONI 101 - Pasta Shape

When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like rigatoni or penne, are perfect for chunkier sauces.

Our Pasta Shapes at MacShack!

Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta 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.	Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes.
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.	Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
Farro/Emer Wheat - also known as wheatberries, The grain is naturally high in fiber, and contains significantly more protein than wheat. Spelt is also higher in B complex vitamins, and both simple and complex carbohydrates. Another important benefit is that some gluten-sensitive people have been able to include spelt-based foods in their diets. Prepared by cooking in water until soft, but still crunchy (many recommend first soaking over night). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. It is sometimes ground into flour and used to make pasta or bread.	Fettucini - The long ribbons of pasta are suitable for a range of sauces, although they are most famously used in fettuccine Alfredo. Traditional fettuccine pasta comes in thick ribbons which are robust enough to hold light to medium sauces, especially tomato and cream sauces.
Linguine (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes.	Penne (“Quills” or “Feathers”) – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Rigatoni (“Large Grooved”) - Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.	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.
Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.	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.
*Whole Wheat and Gluten Free available

Other Pasta Shapes

Lasagne	Fusili/Rotini	Alphabet

MACARONI 101 - Pasta Shape

Our Pasta Shapes at MacShack!

*Whole Wheat and Gluten Free available

Other Pasta Shapes