About Long Pasta

Use capelli d'angelo in broth; capellini in broths, with delicate sieved sauces, or in pasticci.

Choose fine vermicelli, and fedelini noodles, broken up, for broth based soups. Certain thicker varieties of vermicelli are suitable for sauces.

Spaghetti alla chirarra is named after the wire-stringed implement on which it is cut. Use spaghetti with tomato or fish sauces, or oil-based sauces.

Use these half-thickness linguine noodles with seafood sauces and delicate olive oil-based sauces.

Traditionally, linguine are used with "white" clam sauces, pesto, and delicate oil-based sauces.

Use with ragù, other meat sauces, and baked dishes with eggplant.

These long, thin hollow tubes of pasta are used with pesto and sauces containing pancetta (such as bucatini all'amatriciniana), vegetables, and cheeses.

Springy shapes for meat sauces that are traditionally served with Neapolitan ragù. They can be used in baked pasta dishes.

These lengthy tubes are commonly broken into pieces before cooking. Use with ragù and meat and vegetable sauces.

Traditional with Neapolitan-style ragù, candele are ideal for all meat sauces.