Pasta Shapes Guide: Names, Types & Fresh Pairings for Every Dish

Not all pasta is created equal—and neither are the sauces that go with them. Discover how different Italian pasta shapes elevate flavor, texture, and tradition in this quick guide to fresh pairings.

Whether you're whipping up a weeknight dinner or planning a weekend feast, understanding pasta shapes is key to elevating any Italian meal. Here's your guide to the most beloved Italian pasta types — their history, ideal sauces, and why frozen pasta is often the freshest.

Shop Fresh Pasta from Nicola's Marketplace

Why Frozen Pasta Is the Freshest Pasta

Unlike dry pasta, which can sit on a shelf for months, frozen pasta captures the just-made freshness within hours of being crafted. At Nicola’s Marketplace, our pasta is flash-frozen to preserve its handmade texture, vibrant flavor, and ideal bite — so you can enjoy chef-quality pasta at home, any night of the week.

Types of Pasta Shapes and Their Perfect Pairings

Here are 7 Italian pasta shapes we offer and how to pair them:

1. Rigatoni

History: Rigatoni comes from central and southern Italy, especially Rome. Its name comes from "rigare," meaning "to ridge."
Best For: Chunky sauces, baked dishes, and ragù.
Pair It With: Bolognese, sausage and peppers, or a hearty tomato meat sauce.

2. Orecchiette

History: Native to Puglia, orecchiette means “little ears,” and it’s traditionally handmade.
Best For: Capturing chunky sauces and greens in its small cup shape.
Pair It With: Broccoli rabe and sausage, creamy mushroom sauce, or pesto.

3. Fettuccine

History: Originating from Lazio and Tuscany, fettuccine is a flat, wide pasta ideal for creamy sauces.
Best For: Alfredo-style sauces and meats.
Pair It With: Creamy Alfredo, porcini mushrooms, or braised beef.

4. Pappardelle

History: This wide ribbon-like pasta hails from Tuscany. The name comes from "pappare" — to gobble up.
Best For: Thick ragù and meaty sauces.
Pair It With: Wild boar ragù, slow-braised short rib, or cream of mushroom.

5. Bucatini

History: Bucatini originated in Lazio and is known for its hollow center, perfect for soaking up sauce.
Best For: Light but saucy dishes.
Pair It With: Bucatini all’Amatriciana, garlic oil with chili, or tomato basil sauces.

6. Campanelle

History: Campanelle means "little bells" in Italian, referring to its fluted, trumpet-like shape.
Best For: Holding thick or chunky sauces and cheese.
Pair It With: Cream sauces, mac and cheese, or primavera-style dishes.

7. Spaghetti

History: Perhaps Italy’s most iconic pasta, spaghetti dates back to the 12th century in Sicily.
Best For: Classic tomato-based sauces and meatballs.
Pair It With: Marinara, carbonara, or garlic and oil.

How to Choose the Right Pasta Shape

Think about texture and sauce:

• Smooth sauces love wide, flat noodles like fettuccine or pappardelle.

• Chunky sauces work better with ridged shapes like rigatoni or campanelle.

• Oily or thin sauces need pasta like spaghetti or bucatini to distribute flavor.

Fresh, Frozen, and Full of Flavor

At Nicola’s Marketplace, every pasta shape is crafted with care, flash-frozen for peak freshness, and designed to help you turn any meal into an authentic Italian experience.