Consider this your essential guide to the various noodle shapes and sizes you’re likely to come across.
Angel hair pasta, orCapelli d’angelo,is even thinner and often sold in a nest-like shape.
Short and C-shaped, elbow pasta is arguably the most common macaroni shape.
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A larger variation is known asfarfalloni, while the miniature version is calledfarfalline.
It’s classified aspastinaor “little pasta,” a category of very small pasta.
This pasta’s shape creates a cavity that’s conducive to clinging sauce.
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Its Italian name means “little tongues.”
Their name translates to “large grooves” or “large stripes.”
These entry-level noodles are thin, round strands about 10 inches long.
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You’ll most likely find it in a casserole or apasta salad.
These noodles are commonly stuffedwith ricotta(or other fillings) and then baked.
Its unique shape helps it stand up well in apasta salador under a heavy topping.
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These noodles are essentially big tubes with one end pinched closed.
They’re often used as long spaghetti-length noodles, but short versions are available as well.
Radiatori is an excellent choice forhearty meat saucesand rich, creamy dishes.
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