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M K O K Is for Kifli K is for Kifli, the pasta Chifferi’s namesake; It’s an ancient-type bread that everyone baked. M Is for Manicotti M is for Manicotti, one of pasta’s oldest types; These tubular pastas resemble thick pipes.

O Is for Orecchiette O is for Orecchiette, “little ears,” as they’re known; The love people have for this shape is full-blown. Orecchiette’s Personality: Ask any pasta nerd, and they’ll tell you: There’s pretty much no noodle that’s cuter than orec- chiette. Shaped like “little ears,” these disc-shaped, shallow- bowled pastas have a small divot in the middle that’s perfect for capturing bits of sauce. Best Sidekicks: A favorite for chunky yet brothy, vegetable- based sauces, orecchiette is also often found prepared alongside pork or with broccoli rabe.

Chifferi’s Personality: At first blush, chifferi — which is named after kifli, a yeast roll eaten throughout Europe that has a crescent moon shape — seems an awful lot like elbow macaroni: It’s thick, tubular and bent, after all. There’s one key difference, though: Chifferi is covered in ridges, giving it just a hint more depth than its smooth-textured relative. Best Sidekicks: Substitute it for macaroni in any possible dish, but particularly those with cheesy components. The ridges will ensure that a stronger sauce- to-noodle ratio is picked up in each bite.

Manicotti’s Personality: Look- ing for a pasta that loves — seri- ously, loves — to be stuffed? Look no further than manicotti, with its (relatively) behemoth size, deep ridges and hollow, tubular interior. Best Sidekicks: Manicotti is traditionally built for a blitz of dairy: filled with a ricotta-meets- veal mixture, topped with bécha- mel sauce and tomato sauce, then baked to bubbly perfection.

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L P N Is for Gnocchi N is for Gnocchi, which starts with a “G”; But that letter is silent, we all can agree.

P Is forPappardelle P is for Pappardelle, which means “to pig out”; This fine Tuscan noodle is worthy of shouts. Pappardelle’s Personality: A broad, flat noodle that looks more like its ready to wrap a present than go on a plate, these bundles of ribbon noodles have an imposing constitution that few other pasta types can claim. Best Sidekicks: When it comes to pappardelle, the heavier and denser the sauce, the better. This is the time to break out your woodland ragus made out of wild boar and venison, or pile the pasta high with meatballs. Get tough!

L Is for Linguine L is for Linguine, doused with cream sauce or clams; This pasta’s as tough as Jean- Claude Van Damme. Linguine’s Personality: A medium-width variety of ribbon pasta that hails from Genoa, these “little tongues” (yes, that’s what the name means) have the ideal balance of a flat surface and rounded edges for holding plenty of sauce when twirled on one’s fork. Best Sidekicks: Linguine is typi- cally a pasta made for seafood dishes — think clams and lobster.

Gnocchi’s Personality: Most of the time when we’re talking about gnocchi, we mean those delicious, doughy dumplings served doused in pesto or fried up to chewy perfection. When it comes to pasta shapes, though, gnocchi refers to a noodle style that pays tribute to its gnoc- chi-dumpling brethren, with a bulbous, shell-like shape that somewhat resembles a large beetle. Best Sidekicks: Gnocchi- shaped pasta is ideal in any number of bakes due to its scoop-like body, including prep- arations doused in rich ingredi- ents like prosciutto and cream.

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