Beyond macaroni and spaghetti: A guide to pasta shapes and how to use them
You don't have to stick to macaroni and spaghetti when there are so many other pasta shapes.
Image: Klaus Nielsen / Pexels
As a South African mom, I’ll admit that in my kitchen, pasta night usually means one of two things: macaroni or spaghetti.
They’re easy, familiar and, most importantly, child-approved.
My daughter never says no to a bowl of creamy mac and cheese, and spaghetti Bolognese is guaranteed to get smiles around the table.
Spaghetti is always a winner.
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And I know I’m not the only one because these two classics are staples in so many homes.
But just because they’re our go-to favourites doesn’t mean they’re the only options.
The world of pasta is far more exciting, with different shapes designed to hold sauces, trap bits of cheese or even add flair to a salad.
Once you get to know them, you’ll start to see why Italians are so passionate about pairing the right pasta with the right dish.
There are so many different shapes of pasta.
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Here’s a little tour through some popular pasta shapes and what they do best.
Penne
The cousin of macaroni, penne is versatile with its hollow tube and angled edges. It’s great for catching chunky tomato sauces, creamy Alfredo or roasted vegetables.
If you’re trying a pasta bake, you can swap boring old macaroni with penne.
Penne is great for catching chunky tomato sauces
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Fusilli
These spirals are sauce magnets, with every twist grabbing onto pesto, cream or cheese.
They’re also great in pasta salads, where they hold dressing and little bits of veg.
And let’s be honest, kids simply love the fun shape.
Fusilli can be used in pasta salads.
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Farfalle (aka bow ties)
Pretty as a picture, farfalle is more than just cute.
It shines with light olive oil sauces, fresh herbs, or tossed with cherry tomatoes and feta in a summery salad.
They feel playful and elegant all at once.
Farfalles are great for salads.
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Linguine
If spaghetti is your reliable standby, linguine is its slightly fancier cousin.
Flatter and wider, it’s perfect with seafood or light olive oil-based sauces.
Linguine is perfect for seafood dishes.
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Rigatoni
Big, ridged tubes that mean business.
Rigatoni is made for hearty, chunky sauces and baked dishes where you want every bite loaded with flavour.
If you’re making a meaty ragù, this is your pasta.
Rigatoni is made for hearty dishes.
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Orzo
Small, rice-shaped pasta that’s surprisingly versatile.
Toss it into soups, stir it through fresh salads, or cook it with lemon, herbs and parmesan as a quick alternative to rice.
Orzo is a rice-shaped pasta ideal for soups.
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