Why are there so many pasta shapes?

Last Updated on 3rd June 2025 by Tash

Pasta. Whether you’re a fiend for fusilli or obsessed with orrechiette, everyone’s got a favourite shape. Long, short, curved, flat – legend has it, there are almost 400 variations of this dinner time staple in Italy alone. But why so many?

The secret lies in its relationship with the sauce. From tiny tubes of ditalini, perfect for soups, or deeply ridged rigatoni that effortlessly clings to thicker sauces, each pasta has been shaped for a specific purpose.

Granted, it would be quicker to hop on a flight to the Italian Riviera than list them all, so here’s a handy selection of our top picks.

Want to fill the pasta-shaped hole in your life? Taste your way around the family kitchens of Italy with elegant, old-school recipes from our upcoming menu range Cucina Paradiso.

So, what pasta shapes go with what sauces?

Spaghetti (spuh-geh-tee)

How much spaghetti is a normal amount? Who’s to say? Someone who might have had the answer is 13th-century explorer Marco Polo, who supposedly brought it to Italy from his travels in China. Creamy, cheesy cacio e pepe or spicy chilli and king prawn – spaghetti goes best with light and silky sauces that coat each strand so you get the perfect bite every time.

Orechiette (oh-reck-ee-et-tee)

Literally translating to ‘little ears’ in Italian, orechiette’s chewy edges and bowl-shaped middle gives it the unique ear-like shape we know and love. Taking Puglia by storm in the 12th century, it quickly became a firm favourite amongst Italian mamas and nonnas alike. Ideally shaped for scooping up every bit of sauce, it’s perfect for bite-sized ingredients like crumbled Italian sausage or chunky vegetables – and plenty of parmesan of course.

Mafaldine (ma-fal-dee-nay)

This uber stylish pasta comes from the city of Naples in southern Italy. Rebranded during the 20th century in honour of Princess Mafalda of Savoy, it’s pasta sophistication at its finest. A favourite at all the royal banquets, Mafaldine is the go-to shape for elaborate sauces that match the elegance of its embroidery-like ruffled edges. From hearty, meat ragùs to sauces packed with strong cheese like caciocavallo, this one does best with a thicker topping.

Ravioli (rav-ee-oh-lee)

The original Tupperware, these golden squares of stuffed perfection were apparently brought to Italy by Genoese sailors who’d use a dough pocket to wrap up their leftovers. Often eaten by Italians at celebrations and family gatherings, ravioli is all about the filling. Smooth pumpkin, creamy ricotta and spinach – simple is always best. Have it al brodo (with broth) or a light sauce to really let the pasta shine.

Rigatoni (ri-guh-to-nee)

When in Rome, eat rigatoni. This capital-dwelling pasta is one of the more modern shapes to hit the production line as its signature ridges can’t be etched by hand. Born during the advent of mechanised pasta making, it soon spread across the country like wildfire with Sicilians remaining some of its biggest fans. Large, hollow and super sturdy, the structure makes it perfect for cheesy mozzarella bakes and traditional sauces like spicy peppers and sausage.

What is Gousto?

Dinner, but not as you know it. Our no.1 recipe box for choice will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour, and none of the fuss. From dinnertime classics and ten-minute meals to veg-packed choices and one-pan winners, there’s something for everyone on our menu. We’ll send you step-by-step recipes and all the fresh ingredients you need too. Just pick what you fancy for dinner, and leave the planning to us.