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Ditaloni Rigati
thimbles (ridged)
These "Thimbles," which are available in smaller sizes and ridged or smooth, should be used in soups with beans. |
Elicoidali
Helixes
Use these shapes, which have a spiraling ridged pattern, with tomato, meat, and cheese sauces.
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Fusilli Corti
Short Twists
These short, tight twists form hollows that will effectively trap meat, ragù, and ricotta preparations.
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Penne Grandi (Sardi)
Giant quills
These spacious tube shapes are for use with ragù, meat, and robust vegetable sauces, such as those containing broccoli or cauliflower.
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Penne Lisce
Smooth quills
Tomato sauces, including more chunky versions, meat sauces, and cream sauces are compatible with these quills.
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Penne Mezzanine
Half quills
These half-thickness pennes are best matched with light vegetable sauces and tomato sauces.
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Penne Rigate
Striped quills
Ridged penne are designed to take oil or butter-based sauces, meat or vegetable creations, and unctuous cheese sauces.
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Pennette
Little quills
Match these tiny penne with tomato sauces, meat sauces, and also cream-based concoctions.
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Pennotti Tricolori
Large quills
Long durum wheat quills (shown here in tomato, spinach, and plain egg flavors) are a specialty of Apulia.
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Rigatoni
Large grooved macaroni
Choose this robust shape for meat and sausage sauces, fresh tomato sauces, vegetable sauces, and baked timballi.
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Sedani Rigati
Striped celery (tomato and plain shapes)
Pair "striped celery" with meat, vegetable, or sausage sauces. Use smooth sedani as above, with cheese and egg combinations.
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Tortiglioone
Hollow spirals
Also called "succhietti" (from the word for a "drill bit"), these short hollow spirals are for use with meat or cheese sauces.
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