With so many different pasta shapes to choose from, we've got a handy tip to help you choose what works best in your favorite ...

“Any pasta shape goes reasonably well with any pasta ... These wide, ribbony pastas are large enough to catch the small bits of meat that have been slow-cooked in the sauce, while still having ...

Try to stick with short-noodle, twisted pastas for salads that have thinner, vinaigrette dressings and small, bite-sized shapes for salads with thicker, creamy dressings. Choosing a pasta shape ...

Small pastas in the pastina category are lovely ... But, if you find yourself making sauce and you don’t have the right pasta shape on hand, it’s OK to go rogue and use what you’ve got.

Whether you’re looking for a traditional pasta maker or an electric model that does the grunt work for you, here’s our review ...

“Different pasta shapes and styles add a good contrast in texture to the sauce you’re using ... Try it in a recipe: Vegan Penne Puttanesca With Salty Olives and Capers Ravioli shapes are essentially ...

green pepper (chopped), green onions (chopped), cavapatti pasta, ground beef, Southwest spice blend (see my homemade recipe for the blend), diced tomatoes, beef stock squares, sour cream, Mexican ...

The small town (a commune in Modena ... Considered one of the most famous recipes in Italian cuisine, this pasta's hat-like shape resembles a winged headdress worn by country people long ago.