Farfalle is my pasta shape of choice here, but it hardly matters.

However, according to many suppliers, pasta shapes are rapidly increasing in popularity.

For thin soups, tiny pasta shapes or vermicelli are good.

Every store cupboard should have a pasta shape or two - the cook would be lost without it.

It is more important to shop for the right crab meat than the right pasta shape.

Rome's most common pasta shape is spaghetti, but there are many other forms.

In 14th-century Italy, long pasta shapes had varying local names.

This pasta shape, was used in the past for special celebrations.

Short, curly pasta shapes like fusilli are also good with this recipe.

I experimented with other pasta shapes, but spaghetti does produce the best texture.