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This delicate pasta works best with very thin tomato-based or broth-based sauces or simple olive oil tosses.

Capellini literally translates to “little hairs.” its long, cylindrical shape is similar to spaghetti but much thinner.

Vermicelli, as versatile as spaghetti, but not as hearty, is for those who prefer less “bite”.

A versatile pasta shape, Thin Spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups.

Tomato or cream sauces, broth-based sauces, olive oil tosses and meat sauces all work well with spaghetti.

Little tongues in Italian, this narrow, flat pasta is a specialty of southern Italy. Linguine is frequently paired with white or red clam sauce.

Fettuccine is classically paired with Alfredo Sauce, a rich cream sauce with Parmesan cheese.

America’s favorite baking shape, some culinary authorities think the name comes from Vulgur Latin “lasania”, meaning “cooking pot”.

America’s favorite baking shape, some culinary authorities think the name comes from Vulgur Latin “lasania”, meaning “cooking pot”.

Mafalda is a flat ribbon pasta, similar to a narrow lasagna, cut into bite size lengths.

Elbow Macaroni is short curved tubular pasta in a semi-circle shape. Elbow Macaroni is versatile because of its short cooking time and familiar shape.

Most commonly associated with macaroni and cheese, Large Elbows can also be used with tomato-based or creamy sauces.

Cavatappi is a tubular corkscrew or spiral shaped pasta about 1-inch long and native to southern Italy.

This pretty shape can be paired with almost any favorite pasta sauce.

One of the most versatile of all pasta shapes, you can use Rotini in entrées, oven bakes, side dishes, soups and cold salads.

Italians describe mostaccioli as “little mustaches”. They are diagonally cut tubular shapes similar to penne, but larger.

Ziti is traditionally served in oven baked dishes with tomato sauce and mozzarella cheese. It works as well in any entrée, side dish or cold salad.

This chunky pasta is frequently used in oven baked dishes, but it can also be used in pasta “tosses” and salads.

Hearty, rich sauces, either creamy or tomato-based, complement Rigatoni. Rich meat sauces are often paired with Rigatoni.

Everyone loves Small Shells in entrées, side dishes, soups and cold salads.

Called “conchiglie” in Italian, there are many sizes of these seashell-shaped pastas.

Any favorite medium to thick pasta sauce works with Large Shells.

Trio Italiano® is a combination of three shapes in one box: Rotini, Penne and Shells. With 3 cuts in one box, it is perfect for use in cold salads.

Most pasta sauces are great with Penne Rigate, but thinner sauces will cling to ridges in penne.

“Butterflies” in Italian; medium-sized pasta with a crimped center and pinked edges to form the shape of a bow tie.

Ditalini is often the shape used in Pasta Fagioli (“pasta and beans”), a classic thick Italian soup.

Acini Di Pepe works well in any soup or cold salads; try our famous classic “Frog’s Eye Salad” that’s fun for kids.

A great rice substitute, Orzo works well in soups, stews, pilafs, side dishes and salads.

Pastina works best in light soups. It is often made in single servings for one of toddler’s first foods.

This extra-large seashell shaped pasta is used for stuffing and oven baking.

Manicotti are undercooked, then stuffed with cheese, meat or vegetable fillings, covered with sauce, then oven baked until pasta is done.

Pot Pie Bows are small pasta in the shape of tiny bows. They are a traditional egg based pasta just like mom used to make from scratch.

Pot Pie Squares are a traditional egg based pasta shape just like mom used to make from scratch.