Fun factor aside, why does pasta come in so many different shapes? Shorter, thick pasta shapes (such as spirals, shells and penne) stand up well to thicker sauces and in casseroles; the surface area of the pasta holds the sauce better. Thinner long pieces, such as spaghetti, are better for lighter sauces.

Cook pasta in plenty of salted, boiling water until al dente, meaning “to the tooth.” When you bite into a piece of pasta you should feel a slight resistance in the center — it should be firm and not soft.

Pasta is made from semolina, which is milled from the durum wheat kernel, a hard wheat variety with a very high gluten content and high protein to carbohydrate ratio. Since semolina is high in gluten and more coarsely ground than other flours, the resulting pasta is strong and flexible, and holds its shape well when cooked.