Mafalda is actually another flat ribbon pasta, although it doesn’t really look like it. Unlike most other ribbon pastas, mafalda has curled edges, which also makes it look a bit like miniature lasagna noodles. The pasta can be found as long noodles and also as short lengths, although the shorter ones tend to be more common. By tradition, this type of pasta tends to be paired with a delicate sauce.
Tortiglioni is essentially a narrower form of the rigatoni that I talked about earlier. Like rigatoni, this pasta is ridged, allowing it to grip pasta easily. It is a great decorative shape and tends to work well with simple sauces, which makes it a common choice for pasta salads.
This one is another example of a bow-tie pasta, although it is much smaller and simpler than the other ones that I’ve mentioned. This tiny pasta is often chosen for pasta salads, although its small size also means that it works well in soups. The shape of the pasta can work well for catching sauce, but this only works with relatively simple sauces, rather than heavy sauces. Sheets of pasta with wavy edges will also sometimes use the name tripolini, although that is less common.
Tubini really lives up to its name, and it can be a fun pasta to work with. Unlike most tubular pastas, tubini has a relatively thick wall compared to its hollow part. This means that it requires a little more cooking than you might expect otherwise, but beyond that it works as you would expect. It is a good option for meat dishes and for chunky sauces, although it can also work very well in baked dishes.