Papardelle are wide ribbons of pasta, about an inch across. They’re pretty substantial and can hold up to meaty sauces (i.e. Bolognese) and heavy cream sauces, too.
Cavatappi is the Italian word for “corkscrew” and describes these hollow, spiral pastas to a “T.” They’re as hearty as bucatini, so pair them with meat sauces that are loose enough to flow into the tubular holes.
6. Elbow Macaroni
Elbow macaroni are ideal for any kid’s favorite treat: mac and cheese. Instead of buying it in a box, give it some homemade flair by switching out the cheese to Fontina, Greuyere or even smoked Gouda.