Pasta Shapes

Pasta is available in many different forms and sizes. The majority of pasta shapes that are available originated in Italy but they have also been created in other parts of the world. Many types of noodles have been created in Asian countries. Certain shapes and sizes are used for specific purposes, while others can be used in several different manners. Shown below are the basic categories in which pasta shapes are found.

Shaped Pasta

Shaped pastas are available in many different sizes and specific shapes. They include shapes that resemble shells, bow ties, spirals, snails, wheels and radiators. Shaped pastas are generally found dried. The smaller shaped pastas work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce because they are sturdy enough to hold up with the other ingredients. They are also used in pasta salads and casseroles. See Pasta Products - Shaped Pasta for more details on specific shapes and sizes.

Tubular Pasta

Tubular pastas are any pastas that are in the shape of a tube. They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide. They are found with smooth or grooved exteriors and their ends are cut straight or at an angle. They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. Tubular pastas are also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked. See Pasta Products - Tubular Pasta for more details on specific shapes and sizes.

Strand Pasta Noodles

Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands. The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce. See Pasta Products - Strand Pasta for more details on specific shapes and sizes.

Ribbon Pasta Noodles

Ribbon pastas consist of flat strands of pasta, which are available in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta can have straight or wavy edges. Many varieties are available fresh and dried. The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce. See Pasta Products - Ribbon Pasta for more details on specific shapes and sizes.

Soup Pasta

Soup pastas consist of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups. Some of the soup pastas are also used in pasta salads. Soup pastas include many shapes, such as round balls, thin strands, tubes, rings, grain-shapes, bow ties and stars. See Pasta Products - Soup Pasta for more details on specific shapes and sizes.

Stuffed Pasta

Stuffed pastas consist of fresh pasta sheets that are stuffed with a filling. The pasta sheets are folded over and sealed or another sheet is placed on top and the edges are sealed after the filling has been added. Some sheets are folded over the filling and then twisted to form a little hat shaped pasta. Stuffed pastas are formed in different shapes, such as squares, circles, triangles and half moons. They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables. Stuffed pastas are first cooked and then generally served with a light sauce. They can also be served in a broth or added to a salad after they have been cooked. See Pasta Products - Stuffed Pasta for more details on specific shapes and sizes.

Asian Noodles

Asian noodles consist of strands that vary in shape, width and length. Many Asian noodles are very long in length, symbolizing longevity. They are also found as thin straight sticks, flat strands, round strands, and wavy strands.

The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many are not. Various noodles are available fresh and dried, but some are only found in Asian markets.



Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. See Pasta Products - Asian Noodles for more details on specific shapes and sizes.

When Asian noodles are referred to as Lo-Mein or Chow Mein, the noodles used can actually be the same type of noodle. The difference between Lo-Mein and Chow Mein noodles is the way in which it is prepared and served. The Lo-Mein noodles are boiled and added to the other ingredients in the dish at the end of the cooking process. The Chow-Mein noodles are boiled and then served with stir-fry ingredients on tops, which have been cooked separately from the noodles.