Typical uses for classic pasta varieties

Elbows (Hörnli)
Excellent for casseroles or light pasta salads and take up sauces very well, for example tomato sauce with basil. They are especially suitable for a typical Swiss dish: Hörnli with ground meat and applesauce.

Bow Ties (Krawättli)
Perfect for hearty sauces as well as light appetizers and salads.

Macaroni (Maccheroni)
Macaroni is especially popular for use in the traditional Swiss “Älplermagronen” and are also very good for sauces with ground meat and for gratins.

Shells (Müscheli)
Combine well with vegetable and mushroom sauces and take up large amounts of sauce due to the large opening.

These are one of the classic varieties. In combination with hearty sauces and meat or fish dishes they truly provide a taste experience.

Penne rigate
Suitable for spicy tomato sauces; better known as penne all’arrabiata.

Spaghetti continues to be very popular. The classic complement, of course, is tomato sauce, but any type of fine sauce fits well.

The thinner spaghetti variant is especially suitable for light sauces with olive oil and herbs. Spaghettini offer a special culinary experience in combination with fish or seafood sauces.

Spirals fit well with hearty meat or tomato sauces or are served with only a little sauce as a side dish with vegetables and meat.

If one considers that today there are about 250 different varieties of pasta, the choice is indeed a challenge. At Pasta Premium alone we produce 120 different products. Of course, personal preferences are important when choosing pasta shapes. On the other hand, the shape of certain types of pasta fits well with other ingredients for special dishes. Here you can obtain an overview of the various shapes.

The right pasta variety

Surface and shape

Both the surface and the shape are important when choosing pasta and can make a big difference in the mouthfeel. The ability of the pasta to take up the sauce, such as with penne or macaroni, is one important criterion. The openings in short or hollow pasta varieties are ideal for sauces containing larger chunks (such as meat and vegetable sauces). A coarse surface will allow the sauce to stick to the pasta better.
Long pasta is therefore best enhanced by fine sauces or sauces with finely chopped ingredients (e.g. tomatoes, pesto or carbonara sauce).
Smaller shapes such as spirals, penne or Krawättli (bow-ties) are ideal for pasta salads. They can easily be mixed with the other ingredients in the salad bowl.
For casseroles, besides lasagna noodles and cannelloni, shapes with hollow spaces allow mixing of the pasta with the remaining ingredients.


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