Acini di Pepe
Acinia de Pepe is another pasta that doesn’t really look like pasta. If anything, it looks like some type of grain, but its size makes it a perfect choice for soups. In some cases, the pasta is also used in salads or in a similar manner to couscous. Nevertheless, soups tend to be the most common application and the tiny balls of pasta can be especially appealing for kids.
Visually, campanelle is pretty similar to gigli pasta, and both shapes stand out well in salads. These little bells are good for catching little bits of meat, sauce or vegetables, which makes it a good option in dishes with textured or thick sauces. The solid nature of the pasta shells also makes it a good option for casseroles or in baked dishes.
Bucatini AKA Perciatelli
Bucatini is a bit like a thick strand of spaghetti, except for its hollow center. This structure makes it work well for just about any sauce. The pasta is actually very similar to ziti, except for the fact that ziti tends to be found cut in the United States, rather than long like bucatini. When used in a dish, bucatini tends to look almost exactly like thick spaghetti, so its hollow nature can surprise some people who haven’t tried it before.
Pasta al Ceppo
Pasta al Ceppo is cool. It’s basically a tube pasta, but the rolled over structure makes it visually different. This shape makes the pasta more chewy than most and the hollow of the tube captures pasta better than most other type types. This pasta is best when combined with a sauce that is thin enough to get caught, although figuring out the right match can take a bit of experimentation.