Dec9,2025
Boil until al dente and pair with light sauces like aglio e olio, tomato-basil, or classic carbonara. Works best with smooth, oil- or cream-based sauces that cling well to the strands.
Boil until firm and mix with chunky sauces—arrabbiata, pesto, or mixed vegetables—so the sauce gets trapped inside the tubes. Great for baked pasta dishes with cheese.
Ideal with creamy mushroom or Alfredo-style sauces. Its shape holds thick sauces beautifully. Also works well in cold pasta salads.
The spirals catch hearty sauces like meat ragu, pesto, or vegetable sauces. Perfect for baked casseroles due to its ability to stay firm.
Best served with rich, creamy sauces like Alfredo or truffle cream. The flat, thick ribbons balance heavy textures and flavours.
Pairs well with seafood-based sauces—clam sauce, shrimp scampi, lemon-garlic butter. The long, flat shape complements lighter, silky sauces.
Ideal for thick, slow-cooked meat sauces (like bolognese) because the ridges and hollow centre hold ample sauce. Excellent for oven bakes with cheese.
Though rice-shaped, it is pasta. Great for soups, cold salads, and pilaf-style preparations. Cooks quickly and absorbs flavours well.
A classic match for rich meat-based sauces like ragù alla bolognese. The wide ribbons carry chunky, savoury flavours superbly.