Pasta comes in all shapes and sizes. The tiniest shapes are often used in soups, long ribbons or strands with sauces, and tubes and fanciful shapes in casseroles and pasta salads. Some shapes are large enough to be stuffed and baked, and others, like ravioli, come already stuffed.

	Agnolotti (Ah-nyoh-LA-tee) “Priest” caps, come in a great many different varieties, small crescent-shaped stuffed with cheese, others meat, and others still meatless.
	Bucatini (book-kah-TEE-neh) From “buco” for hole, hollow, bucatini are spaghetti-like strands of pasta that are thicker than spaghetti, with a thin, drinking straw-like hole down the center. They can be ridged (bucatini rigati). Bucatini originated in central Italy, but became popular in Rome, especially in the classic dish, Bucatini alla Matriciana, which has a light, spicy sauce made of tomatoes, pancetta, red pepper flakes, and grated Pecorino cheese.
	Capellini (kah-pehl-LEE-nee) Literally, “fine hairs,” capellini are thin strands of pasta, sometimes called angel hair, also called “fidelini”. Like angel hair, they are used in entrées and side dishes, or broken and cooked in soups. Capellini can take cream sauces, but avoid thick sauces—the strands are too delicate.
	Farfalle (fah-fah-LEE) Farfalle date back to the 1500s, originating in the Lombardy and Emilia-Romagna areas of northern Italy. The Italian word for butterflies, farfalle are commonly called bow ties in the U.S.—literally, they look more like bow ties than butterflies, but the bow tie hadn’t been invented in the 1500s. Rectangular pieces of pasta are pinched in the middle to create the shape. They are versatile for most purposes and sauces, but showcase well with lighter and creamy sauces. Miniature farfalle are made for soups.small pieces of pasta shaped like bows or butterflies’ wings.
	Gemelli (jay-MEHL-lee) Means “twins” are short 1 1/2 inch strands that resemble two strands of spaghetti twisted around each other. They are very versatile because they hold the sauce while retaining an al dente texture. They are popular in entrées, side dishes, baked dishes and pasta salads; and pair well with light to moderately-thick tomato sauces and cream sauces.
	Linguine (lihn-GWEE-nee) Originating in the Liguria region of northern Italy, linguine (lin-GWEE-nay), Italian for “little tongues,” is a narrow, flat version of round spaghetti (it is sometimes referred to as flat spaghetti). It is a narrower version of fettuccine. Linguine is often paired with white or red clam sauce, butter and cheese or cream sauces; but it is so versatile that it works with almost any type of pasta sauce. Pesto al Genovese (basil, pine nuts, Pecorino cheese, extra virgin olive oil and garlic) is popularly served with linguini; as is a sauce made of cream, peas and prosciutto.
	Orecchiette (oh rayk-kee-EHT-teh) Meaning “Little Ears” or tiny disk shapes. Orecchiette are one of the three traditional cuts from the Puglia region (along with cavatelli and cavaturi) and work well with chunky meat and vegetable sauces.
	Tagliatelle (tah-lyah-TEH-leh) Tagliatelle are long thin flat egg noodles a classic noodle of Italy. This cut originated iTagliatellen Emilia-Romagna, the region that also gave us balsamic vinegar, Parmigiano-Reggiano cheese and prosciutto di Parma. The flat ribbons of pasta are slightly thicker than fettuccine and is typically served with a rich meat ragù. The pasta is wide enough to hold such a heavy sauce; yet, it is is also delicate enough to serve with a creamy sauce. Classic preparation of Tagliatelle includes mascarpone cheese, smoked salmon, Parmesan cheese and chopped dill.
	Vermicelli (ver-mih-CHEH-lee) Means “Little worms”, from the Latin “verme”. Little strands of pasta slightly thinner than spaghetti. As versatile as spaghetti but not as hearty, for those who prefer less of a “mouthful,” it works with tomato, broth-based, and lighter cream sauces, except for super-thick sauces. Like spaghetti, it is also broken and cooked in soups.