Discover 10 Pasta Shapes (Out of 350) That Rarely Make the Grocery Shelf

We all know spaghetti, penne, maybe even orecchiette if you’re feeling fancy. But did you know there are around 350 pasta shapes in the world? Yep — three-five-zero. That’s a lot of carbs to love. The grocery store may only stock a dozen or so, but in the grand world of pasta, there’s a shape for just about every sauce, texture, and mood.

Here’s the deal: pasta shapes aren’t just for looks. Their grooves, twists, hollows, and ridges are designed with sauce chemistry in mind. Twisty and hollow? That’s so they can trap rich, chunky sauces for a flavor-packed bite. Sleek and smooth? Perfect for delicate, silky sauces that coat evenly without clumping. Form follows function — but deliciously.

So let’s twirl, scoop, and slurp our way through 10 unique pasta shapes you might not have met yet (but will definitely want to).

1. Acini di Pepe

These tiny, bead-like pastas look like peppercorns, but they’re way friendlier. Their small, uniform size means they cook quickly and soak up flavors like a sponge—making them a go-to for soups and broths. They famously star in Italian wedding soup, adding a subtle chew without overshadowing the other ingredients. But they’re not just savory heroes—acini di pepe is also a key player in the quirky, retro dessert known as frog eye salad, where it gets coated in sweet, creamy dressing. Whether in a cozy bowl of chicken broth or a pastel-hued potluck dish, this pasta’s charm lies in how it adds body and texture without stealing the show.

2. Fusilli col Buco

Imagine fusilli got a glow-up and decided to add an internal tunnel for extra sauce-holding power. That’s fusilli col buco: a long, spiral-shaped pasta with a hole running straight through its center. This genius design captures sauce in every groove, twist, and hollow, ensuring no bite is left dry. Traditionally, these were made by hand—rolled around knitting needles for that perfect coil. They’re especially dreamy with cheesy sauces, hearty ragus, or any rich, slow-cooked meat dish that needs a pasta sturdy enough to keep up. If regular fusilli is a fun dinner guest, fusilli col buco is the one who stays late and makes sure the wine keeps flowing.

3. Tortiglioni

At first glance, tortiglioni might look like penne’s beefier cousin—but take a closer look and you’ll see those deep, spiral ridges running along the tube. That spiral isn’t just a fashion choice—it’s functional. It grips onto chunky, hearty sauces so every bite is loaded with flavor. Originating in Naples, tortiglioni plays well with baked pasta dishes where it can hold its shape under layers of cheese and sauce. Alfredo? Perfect. Meat ragu? Absolutely. Cheesy vegetable casserole? Even better. Basically, if you want a pasta that’s a flavor sponge and a structural powerhouse, tortiglioni is your match.

4. Shellbows (Lumache)

Shellbows—also known as lumache—look like elbow macaroni and pasta shells had a delicious little baby. The hybrid shape combines the ridged, cupped form of a shell with the curve of macaroni, making it extra talented at grabbing and holding sauce. The cupped side hugs creamy or chunky sauces, while the curve keeps the pasta bouncy and fun to eat. They shine in decadent mac and cheese, baked casseroles, and even cold pasta salads where dressing clings to every groove. Kids love them for their playful look, and adults love them because they’re basically a sauce-delivery system.

5. Radiatori

Radiatori might just be the quirkiest pasta shape out there. Modeled after old-fashioned radiators, these little guys are all ridges, ruffles, and sauce-catching potential. Those deep grooves make them perfect for hearty meat sauces like ragu alla bolognese or creamy cheese blends that need something to hang onto. Radiatori also stands up like a champ in baked dishes, holding its form under layers of sauce and cheese. And in pasta salads? Forget about it—those ridges grab every drop of dressing, making sure you get flavor in every forkful.

6. Campanelle

Translating to “little bells” in Italian, campanelle looks like a flower in full bloom, with fluted edges and a hollow center that practically begs to be filled with sauce. The folds and ruffles are perfect for trapping bits of vegetables, meat, or seafood, making every bite interesting. It’s especially lovely with creamy sauces, chunky primavera mixes, or even seafood-based recipes where each bite delivers both sauce and substance. And let’s be honest—it’s also just pretty. If you’re aiming for a pasta dish that’s as Instagrammable as it is delicious, campanelle is your girl.

7. Conchiglie

These seashell-shaped pastas are a comfort food classic for a reason. Their curved, ridged form acts like a little scoop, catching every last drop of thick, chunky sauce or creamy cheese blend. Conchiglie comes in different sizes, but the large ones are especially popular for stuffing with ricotta, spinach, or meat before baking them into bubbling perfection. Small ones shine in mac and cheese, while medium shells are great for catching rich meat ragus. They’re versatile, they’re adorable, and they’re the ultimate sauce scoopers.

8. Trofie

Hailing from Liguria, trofie is a short, twisted pasta that was basically made for pesto. Its spiral design clings to every fleck of basil, garlic, and Parmesan in the sauce, making it a true flavor vehicle. The firm texture holds up beautifully in vegetable or seafood-based dishes, and the traditional Ligurian combo of trofie with pesto, green beans, and potatoes is pure carb-loaded magic. If you’re a pesto enthusiast, this is the pasta that will make you wonder why you ever settled for spaghetti.

9. Ditalini

Ditalini, meaning “little thimbles” in Italian, are short tubes that bring both form and function to the table. Their hollow centers are perfect for holding a bit of broth or sauce in every bite, making them stars in soups like minestrone and pasta e fagioli. The ridged version—ditalini rigate—takes that sauce-holding ability up a notch, making it equally great in creamy or chunky dishes. It’s a small pasta with a big personality, adding bite and texture without stealing attention from the main ingredients.

10. Mafaldine

Also known as reginette or “little queens,” mafaldine is pure pasta royalty. These long, flat ribbons with delicate ruffled edges were inspired by the flounced dresses of princesses, and they’re as elegant as they sound. The ruffles catch sauce in all the right places, making them ideal for creamy seafood dishes, rich ragus, or even layered bakes that need a little extra flair. When you want a pasta that looks as beautiful as it tastes, mafaldine delivers—whether it’s dressed up for a special occasion or baked into a cozy weeknight dinner.

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Next time you wander down the pasta aisle, remember: there’s a whole world beyond spaghetti and penne. Each shape has a purpose, a personality, and a perfect sauce match. So ditch the usual suspects and invite a few of these lesser-known carb celebrities to dinner. Your fork (and your taste buds) will thank you.