9 Underrated Pasta Shapes Worth Cooking With
Looks aren’t the only thing that matters when picking pasta shapes. The shape you choose affects how sauces stick, how flavors develop, and even how the dish feels in your mouth. Most of the time, people talk about spaghetti and penne, but there are many other shapes that aren’t as well known that add interesting textures to simple meals. If you like hearty, chunky sauces or light, delicate ones, trying these less common ones can lead to new, tasty options.
1. Mafaldine
Mafaldine is a long ribbon pasta with ruffled edges that holds sauces very well. Its shape strikes a balance between chewiness and tenderness, making it perfect for sauces that are creamy or meaty and need to stick. It also goes well with vegetables because the ridges help keep smaller pieces in place. It gives off a gourmet vibe without needing any special cooking skills because it cooks evenly and keeps its shape.
2. Paccheri
Paccheri is a big tube pasta that looks great on the plate and goes well with strong flavors. You can trap things like chopped vegetables or pieces of seafood in its wide opening, making each bite a full experience. The pasta is thick enough to hold up to sauces that are cooked slowly. One of the most versatile shapes that people don’t pay much attention to is paccheri. You can bake, stuff, or toss it in a pan.
3. Casarecce
Casarecce is a short, twisted pasta that looks like a rolled-up scroll and has grooves that hold sauces. Its texture goes well with pesto, chunky vegetable sauces, or light tomato blends. The pasta’s curl makes it perfect for giving each bite a consistent flavor. It cooks quickly, can be used in both hot and cold dishes, and has a satisfying texture without being too heavy.
4. Gemelli
Gemelli looks like two strands twisted together, which makes it look good and keeps sauce well. Its shape helps it stick to both creamy and oil-based sauces, which makes it surprisingly useful for everyday meals. Gemelli stays firm after cooking, which makes it great for pasta salads where texture is important. Even though it looks nice, it cooks evenly and is easy to use in both old and new recipes.
5. Strozzapreti
Strozzapreti looks like it was rolled by hand and is perfect for hearty meals. The twisted shape makes it easy to hold onto when you use it with thick, rich sauces that have meat, cheese, or vegetables in them. The pasta absorbs flavor well without getting mushy because it has more surface area than smoother shapes. Strozzapreti makes simple meals more interesting without making them harder to make at home.
6. Orecchiette
Little ears, or orecchiette, have a shape that holds sauces, small vegetables, and bits of protein like no other. The center is a little thicker, which makes it fun to chew and balances out the softer parts. It goes great with chunky toppings like small beans or sautéed greens. Orecchiette cooks evenly and stays soft while still being strong enough to hold up hearty toppings.
7. Cavatappi
Cavatappi is a type of pasta that looks like a corkscrew. It has springy grooves and a spiral shape. The twist helps sauces stick to each curl, which makes it great for cheese-based dishes or baked pasta dishes. Cavatappi is great for recipes that need stirring or long cooking because it keeps its shape well. It adds a fun texture without changing the flavor or substance.
8. Radiatori
Radiatori looks like old-fashioned radiators, with deep grooves that catch thick sauces and spices. Because it is small, it fills you up more than smoother shapes do. It works especially well with sauces that are heavy on vegetables and need something to hold on to. Radiatori also works well in soups because its shape makes them more interesting and stops them from getting too soft. It gives you a full meal with simple, comforting foods.
9. Sagne Torte
Sagne torte is a type of ribbon pasta that is folded into short, wavy pieces that make layers for sauces to sit on. The ridges hold both liquid and chunky textures, so it goes great with sauces made with tomatoes or beans. This pasta cooks quickly and makes meals feel more homemade and rustic. Its folds make it fun to eat, and they turn basic ingredients into a dish that people will remember.
