Pasta Catalogue

The shape of each kind of pasta complements the overall impression that a recipe tries to create.
Holes, stripes, various lengths and even simulations of natural objects form a vast number of different Pasta types, that are said to be more than 300 worldwide (or more than 600 counting the variations). presents them alphabetically, as used in our easy pasta recipes.

CannelloniCasarecceConchiglie / ConhiglioniCouscousDitalini / DitaloniElbow MacaroniFarfalle (Bow Ties)FusilliGnocchiLasagnaLinguineLumaconiMacaroni / MaccheronciniMafaldine or ReginetteNoodlesOrzoPappardellePenne / Mezze penne (- Rigate)RavioliRigatoniSpaghettiTagliatelleTortellini / Tortelloni



These pasta tubes are stuffed with meat or vegetables and cheese to impressive results.




These are narrow pasta stripes, twisted and rolled like tubes.
This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes.


Conchiglie / Conhiglioni


Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are 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.




Couscous is a traditional Maghrebian dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania, Libya and the Western Sahara.


Ditalini / Ditaloni


(“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, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish.


Farfalle (Bow Ties)


(“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

Farfalline is a small version of the bow tie or butterfly shaped pasta. 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.




(“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.




Gnocchi are normally made of potatoes, but their pasta version looks a lot like Conchiglie (Shells).

When cooked with finely diced ingredients, they tend to gather them in.




(From “lasanum,” Latin for pot) Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for a later meal.




(“Little Tongues”) A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes.




Lumaca” means snail in Italian, and Lumaconi are bended tubes of pasta, about the size of a ping pong ball, that look like snail shells, and are generally served stuffed.


Macaroni / Maccheroncini

(“Dumpling”) A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.


Mafaldine or Reginette

mafaldine crop

Mafaldine or Reginette is wide, flat ribbon pasta that has rippled edges on both sides.




The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes.




(“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.



Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb “pappare”, to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide and may have fluted edges.


Penne / Mezze penne (- Rigate)


(“Quills” or “Feathers”) Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.




Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.




(“Large Grooved”) Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.




(“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.



Tagliatelle and tagliolini (from the Italian tagliare, meaning “to cut”) is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.


Tortellini / Tortelloni



Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.


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