The pasta shapes we choose when preparing soups, stews or sauce dishes can make a dramatic difference in a recipe’s taste and presentation. Most pasta shapes are made with extrusion dies. Experts estimate there are more than 150 cuts used widely within the global pasta industry, with Italy taking the lead for inventing the most established and commonly distributed shapes.

But mainstream American grocers have taken awhile to catch on to the huge variety of dried pastas that exist, which shows up instead on the shelves of specialty stores such as Williams Sonoma, Whole Foods, Trader Joe’s and markets throughout Little Italy.

At Assenti’s Pasta on India Street, for example, consumers will discover some of the obscure miniature shapes that are ideal for pasta salads and soups, such as Stelline (tiny stars), Peperini (little buck shots) and Rosemarino (shaped like long grain rice). More common perhaps, yet still challenging to find in the major supermarkets, is Farfallini – petite bow ties used often in pasta fagioli recipes and classic Italian bean soups.

Seasoned chefs understand the importance of matching the shapes of pasta to certain dishes. For instance, long and flat pastas such as the wide-cut Papparedelle pair exceedingly well with thin sauces that need to cling onto as much noodle mass as possible in order for their flavors to shine.

Pastas stamped with nooks and crannies such as spirals, elbows and twisted spaghetti work better in catching meat, fish and veggie pieces found in chunkier sauces. They are also a favorite in cold pasta salads, which should rarely take on anything bigger than tube-shaped Pennette (thin penne). Otherwise you’ll be faced with starch overload.

The following are some of the pasta shapes you’ll find in local stores and the types of dishes and sauces they best fit into.

It’s the skinniest of long-shaped pasta and is easily overwhelmed by thick sauces or in dishes with large chunks of food. Capellini tastes best when tossed in olive oil, thin tomato sauces or with finely diced meat, seafood or veggies.

With their thick-pinched centers, this pretty-shaped pasta tends to come out a little chewy in the middle, which makes it a better fit for creamy béchamel sauces or herb-infused olive oils than for sauces rich in meat.

It acts like a magnet for smooth and zesty cheese sauces, such as Alfredo, Gorgonzola and creamy tomato. When broken into pieces, the pasta adds heartiness to water-based soups.

Though its width measures only 1/16 of an inch, linguine effectively absorbs mildly flavored liquids such as white clam or broth-based sauces. It also cozies up well to pesto, which sticks on linguine more evenly than other long-cut pastas.

This round, thumbprint-shaped pasta is best suited for vegetable or broth-based sauces and provides added sustenance in broccoli dishes that have been lightly cooked with olive oil and garlic.

Similar in size to rice, the pasta provides a satisfying starch alternative to any meal when served with a pat of butter or drizzle of olive oil. Use also in soups and meat casseroles or top with any sauce.

It remains the world’s most versatile cut of pasta, and matches well with thick, robust sauces containing meat, seafood, cream or olive oil.

Light and thin enough to be paired with rich beef Stroganoff and cream-based sauces, but may dominate baked casseroles laced with cheese or butter. For those, it’s best to downsize to medium egg noodles.