There are more types of pasta than there are bathing suit designs. Ok, maybe not quite that many. But there are a lot, anyway. Fortunately for those new to the world of pasta, they break down along two broad categories: long and short (with a few crossovers). Or, more accurately, pasta shapes come chiefly in two types: thin, long and solid, or short, tubed and curled.

The short pastas tend to exhibit a much greater variety and they find themselves in dozens of delightful dishes. Short pasta forms the base for everything from ordinary macaroni and cheese to the most delicious ravioli, to those much more exotic recipes as well.

Of course, that plain macaroni (’dumpling’) should not be scoffed at. It has gotten many person with little time on his or her hands through a lonely night. Baked or used in soups, or even just boiled and smothered in cheese, it’s wonderful.

Cannelloni also known as manicotti (’small muffs’) are a big jump up. Used to house meat and cheese, or stuffed with vegetables, they’re more than just construction material. This pasta is recipe friendly. Cover with a fine tomato sauce and you’ve got a meal.

But there are several other pasta shapes that make for great stuffers. Medium shells like conchiglie may be a bit small and do better in soup. But jumbo shells are perfect for mixtures of shrimp or taco meat and seasoning, or a variety of other dishes.

Penne (’quills’) or mostaccioli (’small mustaches’) get lumped together because they’re both small tubes. But they can make for great individual choices when used in a salad, in a baked casserole or just boiled and sprinkled with a little oil and seasoning.

Then there are types that the kids often have a lot of fun with. These can range from alphabet soup additions to little wagon wheels called ruote (’wheels’). Add them to soup or top with a nice cheese sauce and you’ll have some budding gourmets on your hands.

Teach the children the next step and try some ditalini (’little thimbles’). They make for a great base in stir-fry dishes, creative salads and for little surprises when stuffed. Then let the young ones have fun with farfalle (’butterflies’). Great with chunky sauces.

Step up to ziti (’bridegrooms’), these cooperative little bits of pasta are great for meat dishes. They’ll also make for a fine base in stir-fry dishes or all by themselves topped with a little dry cheese.

Don’t forget about the venerable rigatoni (’large grooved’). With lots of surface area, where the starch causes the sauce to cling, they’ll make your fine cream or tomato a stand out. Much smaller, but with even more surface area are the radiatore (’radiators’). Ruffled and ridged, they can make a casserole that just drips with sauce.

Whatever dish you plan there’s a pasta shape that will make for a great taste and a sensory delight.

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