Fettuccine, Fettuccine Rigate, Linguine, Linguine Fini

• Dairy-based, oil-based or tomato-based sauces
• Sauces combined with meat, vegetables, seafood or cheese


Linguine is best known paired with traditional pesto. Other perfect matches include:
• Tomato sauces
• Oil-based sauces
• Fish-based sauces

Creamy Fettuccine with Italian Sausage and Leeks

Fettuccine with Shrimp and Vegetables

Linguine with Sun-dried Tomatoes

Linguine with Clam and Leek Sauce

Linguine Fini with Scallops

Angel Hair, Spaghetti, Spaghetti Rigati, Thick Spaghetti, Thin Spaghetti

Thicker in diameter than regular Spaghetti, Thick Spaghetti give a fuller taste to each sauce.
• Extra virgin olive oil with fresh aromatic herbs and garlic
• Fish-based sauces
• Carbonara


Long and thin, yet not too fine, Spaghetti becomes brisk and graceful after cooking and is one of the most versatile shapes. Everybody’s favorite, Spaghetti pairs well with just about any kind of sauce.

• Simple tomato sauce*, with or without meat or vegetables – medium-size chunks work well
• Fish-based sauces
• Oil-based sauces
• Carbonara


Slightly thicker than Angel Hair but still refined and delicate, Thin Spaghetti is often used with seafood-based sauces (like tuna) or oil-based sauces.

• Light structured sauces work best to balance the delicacy of this long shape (Angel Hair)
• Simple, light tomato sauces* (tomatoes, oil, and basil)
• Broths, consommés, and soups
• Light dairy sauces like parsley crème

Angel Hair with Lobster

Caprese-style Spaghetti

 
Spaghetti Carbonara

Thick Spaghetti with Shrimp

Thin Spaghetti with Fresh Vegetables

Baking Shapes

Lasagne, Manicotti, Jumbo Shells

These famous baking shapes are known for their generous consistency and heartiness, allowing for use with the most robust and highly flavorful sauces and the most sumptuous and creative fillings. Sauces can be rich in chunks and abundant with moisture to facilitate oven-baking. Lasagne, the most well-known pasta al forno, varies from region to region – Tuscans and Emilia-Romagnans make it with a béchamel, a meat ragu and grated Parmigiano; Ligurians make it with pesto.

• Meat-based sauces like traditional Bolognese
• Any Barilla sauce

• Dairy-based sauces like a classic béchamel
• Vegetable-based sauces

Lasagne Bolognese-style 


Three Cheese Manicotti

Traditionally, these shapes are used widely in American-inspired pasta salads, and in the American favorite macaroni & cheese. Traditional Italian usage might include:
• Dairy-based sauces (butter or cheese)
• Tomato-based sauces* with or without vegetables
• Chunky fish/meat-based sauce.

Elbows Pasta Salad with Three Italian Cheeses

Shell Shapes
Large Shells,
Medium Shells

Large Shells 

• Dairy-based sauces
• Tomato based sauces
• Pasta salads
• Meat sauces

Large Shells with Ricotta Cheese and Tomato Basil Sauce

Soup Shapes

Pastina, Orzo, Ditalini

Known for being served in children’s meals across all of Italy, Pastina is very delicate and great with light vegetable, meat or fish-based broth soups.

Heartier soups like vegetable soups with peas and lentils are perfect for the more substantial soup shapes, Orzo and Ditalini.  Also great with cream-based soups.

Vegetable Soup with Ditalini

Specialty Shapes

Campanelle, Farfalle (Bow Tie), Fiori, Tri-Color Fiori

For a touch of elegance to any dish, these specialty shapes are great with:

• Hearty dairy-based sauces (cheese or béchamel)
• Vegetable sauces (like beans, lentils, chick peas, pumpkin, or other chunky vegetables)
• Meat sauces
• Fish-based sauces
• Robust tomato-based sauces*

Farfalle is great with intense fragrances and flavors.
• Light sauces with vegetables or fish
• Dairy-based sauces
• Simple oil-based sauces
• Pasta salads

Farfalle with Peppers and Arugula

Tube Shapes

Mezze Penne, Mezzi Rigatoni, Mostaccioli, Penne,  Rigatoni, Ziti 

The thickness of these shapes requires full flavor sauces. The large diameter, combined with the ridges that Penne & Rigatoni bring, make them ideal to retain sauces on the entire surface, inside and out!

• Chunkier meat or vegetable-based sauces work well with the ridged shapes

• Refined dairy-based sauces, like Barilla Three Cheese or a mushroom cream sauce

• Fresh, light sauces – like olive oil or simple fresh tomato – work best with smooth shapes (Mostaccioli, Ziti)

• Tomato sauces or spicy sauces

 • Also great for baked casserole dishes, known as “pasta al forno” – great with cheese-based sauces

Mezze Penne with Three Cheese Sauce and Peas

Penne with Italian Sausage

Twist Shapes
Cellentani, Gemelli, Rotini, Tri-Color Rotini

Made with lots of twists and spirals, allowing it to embrace both refined and simple sauces. Vegetables, meat, seafood or fragrant spices love to glide in the grooves of these shapes.  Twist shapes are often used in American pasta salads. Traditional Italian usage might include:

• Light tomato sauces* with or without vegetables (small diced)
• Dairy-based sauces
• Oil-based sauces

Gemelli with Genovese Pesto and Green Beans

Smoother

Marinara
Spicy Marinara
Tomato & Basil

Garden Vegetable
Green & Black Olive
Mushroom
Roasted Garlic
Sweet Peppers