Pasta - Shaped and Tubular Pastas
Health: Pasta is an excellent source of complex carbohydrates. Pasta is a good source of B vitamins, iron and niacin. It is very low in sodium and is cholesterol free.
Uses: Pasta is usually served with a sauce and other foods as a main meal; some of the shapes help to catch the sauces.
Campanelle: A type of pasta which is shaped like a small bell or flower. It is intended to be served with a thick sauce or in a casserole.
Conchiglie: Commonly known as seashell pasta, it is usually sold in the plain durum wheat variety, and also in coloured varieties using extracts from tomato, squid ink or spinach. The shell shape of the pasta is good at catching the sauce. It is one of the most popular pasta types in the UK.
Farfalle: Commonly known as 'bow-tie pasta'. Different varieties are available: plain, tomato and spinach. Though usable with most sauces, farfalle is best suited to cream and tomato dishes.
Rotini: A type of helix or corkscrew-shaped pasta. Rotini originated from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato-based sauces. Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice or other grains are also available.
Bucatini: A tubular, thick spaghetti-like pasta with a hole running through the centre. It is made of hard durum wheat flour and water. It is served with buttery sauces, vegetables, cheese, eggs, and anchovies or sardines.
Macaroni: A tubular machine-made dry pasta. Much shorter than spaghetti, and hollow, macaroni does not contain eggs. This pasta is often prepared by cooking it with a sauce made from cheddar cheese; the resulting dish is called macaroni cheese.
Further pictures of shaped or tubular pastas