Boston.com / A&E / Dining/Food

MOSTACCIOLI/PENNE Tubular pasta whose ends are cut diagonally to mimic a quill pen tip. Use for pasta salad or dress with lighter sauces, such as asparagus tips and cream.	LONG FUSILLI With their zigzag shape and hollow centers, these long strands are fun to serve to children. Use like spaghetti, toss with tomato or cream sauce.	ELICOIDALI/RIGATONI Rough cut and ribbed, this tubular shape goes well with long-simmering sauces, meaty ragus, or chunky vegetable sauces.
TUBETTINI Like ditalini, pastina, and rice shapes, tubettini is a typical soup pasta. Add to minestrone or use them to make pasta e fagioli (pasta and beans).	ZITA Before cooking these long tubes, break them in pieces (the ends are already a little jagged). Toss with meat sauces, red sauce, or cream.	PAPPARDELLE NESTS These thick, flat ribbons, dried in nests, are best with a sauce of heavy cream, sauteed mushrooms, and sprinkle of toasted chopped walnuts.
GEMELLI/CASARECCE This twisted specialty cut forms a channel down the center for trapping sauces, such as a puree of sauteed zucchini and mushrooms with a little broth.	TORTELLONI/TORTELLINI Also available fresh, this small dry version is handy to have in the pantry. After simmering, add cream, butter, and grated Parmesan for a fine quick meal.	ZITI RIGATI Typical of southern Italy, these slender ziti with their tiny ridges can be tossed with strong sauces. Or add sauteed cherry tomatoes, fresh basil, and ricotta.