Having just done the weekly shop, with a good few minutes spent in front of the vast choice of dried pasta shapes, I wondered what current favourites everyone else has.

I know that there are specific sauces to go with most shapes, but sometimes I just fancy a change of style:

I bought gigli (campanelle) today because the frilly edge makes it seem lighter and more summery and some green torchietti (torchio)with the sauce trapping scoop shape. There's a box of troffiette I think I'll use tomorrow with pesto and extra pine nuts.

Oh, I have too many favorites! It depends on the type of sauce.

Apart from liking best the not ridged pasta, I don't have favorites. Esesntially, the shape must be chosen according to the type of dish you want to make. For instance, farvalle are totally unfit to be had with any type of ragù or tomato.based sauce, but they are wonderful with some veggies, and the smallest are even to die for with soups.

Alice: agree about the farfalle with ragu or tomato sauce (flattens them totally) but 'bows and sauce (ie tomato based)' is a regular on many UK children's supper plates. It has grown into a real favourite - mine don't like it any more - too babyish!