My Top 3 is a weekly post where I countdown three things I love in a random category. This week, we’re looking at my favorite pasta shapes.

One of my favorite ingredients is pasta. You can do so much with it! Hot meals, cold meals, and snacks (don’t at me on that last one). Sauced or unsauced, with mix-ins or none, I love a good bowl of pasta.

There are hundreds of pasta shapes. So many so that there are books about the geometry of pasta. When it comes to my preferred pasta shapes, I want something that fits well on a fork, works with various mix-ins, supports an absurd pile of grated parmesan, and provides a decent way to scrape up any sauce left in the bowl.

You’ll notice that there are no long pasta shapes on this list. It’s not that I don’t like long noodles, it’s just that I prefer to stab my shapes than twirl them.

As a bonus this week, I’ll link some of recipes for each pasta shape. (I just sub my preferred shape for the shape in the recipe.)

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Medium Shells (Mezzo Conchiglie)

There are a lot of shell pastas out there, but I love the medium-sized ones. They’re too small to stuff but they do act as the perfect place for morsels to nestle. I love it when peas or bit of meat work their way into the inside. This pasta is ridged so sauce clings beautifully all the way around it.

This shape works great in any ratio. It can be the bulk of the dish, a co-star, or merely a supporting player. Since medium shells play so well with mix-ins, it’s a great option for pasta salads. Plus, I love the almost ringing noise they make when you pour them into the water.

Pasta with Bacon and Peas

Creamy Beef and Shells

Cascatelli

Alright, I know the pasta is content - but the pasta is so good. When Dan Pashman set out to create a new pasta shape, he focused on forkability, sauceability, and toothsinkability. I think he nailed it.

It’s slightly thicker than your average pasta giving it a firm but not hard bite. The half-curved shape is great; you can easily spear a single noodle and feel like you’re getting a nice bite. The open middle means sauce slides in and stays there.

Plus, this pasta comes with some fun for everyone. Our toddler approves this shape for its grabability and dissectability. She loves ripping the ruffles off and then eating them. Also, my husband calls it an immature pasta in that it looks like a mullet. (Once you see it, you can’t unsee it.)

Slow Cooker Bolognese

One Pot Sausage and Sundried Tomato Pasta

Gemelli

When I was a child growing up in Florida, my best friend and I would spend the morning swimming in her pool and the afternoons dancing around her living room in our bathing suits waiting for the daily thunderstorms to pass. In the middle, we’d take a break and eat a lunch of Crystal Pepsi and spiral mac and cheese. Gemelli is my adult spiral noodle.

It’s medium size pairs well with almost anything - even meatballs. The twin spiral gives every style of sauce something to cling to. I love that this thicker shape gives a nice bite when cooked al dente. Plus, the heartiness makes it great for baked pasta dishes.

To end a meal, you can spear a single noodle on the end of your fork and use it to swipe up any remaining sauce and cheese crumbs.

Sweep the Kitchen Pasta Salad

Date Night Mushroom Pasta with Goat Cheese

I love weeding my belongings. Give me a closet or a drawer to clear out and I’m a happy camper. Rarely do I end up regretting what I donate or toss. But, there are three instances I rue to this day. Next week, my top three items I regret getting rid of.

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This post is a part of the free preview. My Top 3 will go behind a paywall on September 1, 2022.