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Short, Tubular Pastas (Rigatoni, Penne, Paccheri)

Best with: Thick, hearty sauces, such as Ragù, amatriciana, creamy cheese sauces.
Their ridges and hollow centers make them perfect for grabbing onto chunky, meaty, or creamy sauces. Try Rigatoni with a rich beef ragu or Paccheri with a creamy tomato and burrata sauce!

Travel Tip: In Rome, try Pasta alla Gricia — a few simple ingredients, but together, create an unforgettable dish!

Twisted and Curled Pastas (Fusilli, Rotini, Strozzapreti)

Best with: Chunky veggie or pesto-based sauces, such as Pesto, chunky tomato with veggies, sausage crumbles.
Their spiral shapes are great at holding onto textured sauces. They’re perfect for veggie-loaded, garlicky tomato sauces or herby pestos that find their way into every crevice.

Travel Tip: Head to Liguria, the birthplace of pesto, and try trofie al pesto. The short, twisted pasta is practically designed for scooping up every bit of that basil-garlic heaven.

Flat, Wide Pastas (Tagliatelle, Pappardelle, Lasagna)

Best with: Rich, meaty sauces, such as Bolognese, wild boar ragù, mushroom cream sauces.
Wide, flat noodles have enough surface area to carry a lot of flavor. You’ll find pappardelle served with hearty wild game sauces in Tuscany, while tagliatelle is the traditional partner for Bologna’s signature ragù.

Travel Tip: In Bologna, order tagliatelle al ragù at a local osteria. It’s simple, rustic, and totally worth the trip.

Stuffed Pastas (Ravioli, Tortellini, Cappelletti)

Best with: Light butter or broth-based sauces, such as brown butter and sage, light cream, clear broth.
Stuffed pastas are stars on their own, so you don’t want to drown them in sauce. A light drizzle of browned butter and crispy sage is often all you need. If you're in Emilia-Romagna, tortellini in brodo (served in rich broth) is a holiday favorite.

Travel Tip: Visit Modena during the holidays for their delicious version of tortellini in brodo—it’s comfort food at its finest.

Some food for thought…

Don’t drown your pasta in sauce—use just enough to coat, not smother.

Always save a bit of pasta water to help your sauce cling.

Respect the shape. It was designed that way for a reason!

Want to try these combos with authentic Italian pasta? Check out our online store!

www.Gionino.com

Fondo Gionino Extra Virgin Olive Oil is the perfect choice for your cooking needs! 

 The simplest and most classic recipe

Aglio e Olio Style

Ingredients:

200g (7 oz) spaghetti or any pasta you like
3 tablespoons Fondo Gionino Extra Virgin Olive Oil
2 cloves garlic (thinly sliced)
Salt (to taste)
Optional: a pinch of chili flakes or fresh parsley

Instructions:

Cook the pasta in a pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
In a pan, gently heat the olive oil and garlic over low heat until fragrant and lightly golden (not brown).
(Optional) Add chili flakes for a little kick.
Add the drained pasta to the pan with the garlic oil. Mix well.
Add a splash of the reserved pasta water to help coat the pasta and create a silky texture.
(Optional) Sprinkle with chopped parsley before serving.