Succhietti is a type of Rigatoni  with the spirals shape of Tortiglioni. This pasta shape can handle the heavier sauces due to their ridges and large hollow diameter. Cheesy goodness: Enjoy, PK Here are some more pasta shape and pasta recipe posts: Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

Hailing from Scicily, these rolled noodle shapes are a treat for the eye.  Not a shape for heavy sauces, they are perfect for light cheese sauces, pestos and salads. They are also a great soup pasta. Cheesy goodness: Enjoy, PK Here are some more pasta shape and pasta recipe posts: Please consider subscribing to a weekly email summary of our posts or check us out on Facebook…

In Australia we have a pasta shape called ‘Wagon Wheels’. Designed for kids (big and small) they really hold light sauces well. 🙂 Check out my little tasting bowls: Enjoy, PK Here are some more pasta shape and pasta recipe posts: Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.

Agnolotti is a semi-cirlce shaped ravioli, often although it can be square or irregularly shaped. Either way it is stuffed with different mixtures of meat, vegetables and cheese.    They are fun to make Roll out some fresh pasta dough and use a cookie cutter to make circle shapes. Roll the surrounds back out into flat sheets and keep cutting. Add into each disc a spoon of filling, a bit of…

This pasta shape is a treat for the eyes. Just like flat fettuccine, it is perfect for both light and heavy sauces. The curly ripples help to trap sauce and even meat or vegetables. They also make for that something a little bit different and kids love the “frills”. Here I have folded them through sauce made with Creme Fraiche, pasta water, Parmigiano-Reggiano and pecorino: Enjoy, PK Here are…

The pasta shape called Elicoidali is similar to penne but a bit thicker and slightly curved. Their ridges exhibit a distinct helix pattern hence the pasta’s name.   Their tubular shape and ridges make them perfect for both light and heavy sauces incorporating meat and vegetables. Here I have made a sauce from sour cream, pasta water and Parmigiano-Reggiano and a pecorino Here I have folded…