BETTER SHAPE UP

Put down the penne and get to know Italy’s most magical pasta

MALLOREDDUS

Traditionally, these small Sardinian shells would be eaten on special occasions, but you can tuck into them with veal ragù, fried courgettes and pecorino cheese at Ave Mario. (bigmammagroup.com)

CORZETTI

Created in the Liguria region in the middle ages, these small discs are hand-stamped with intricate patterns on both sides. Enjoy them with a wild mushroom, pork sausage, parsley and port sauce at Officina 00. (officina00.co.uk)

CAMPANELLE

Also known as gigli (lily in Italian), these frilly, bell-like shapes from Tuscany were designed after the flower, an emblem for Florence. Scoop them up with mortadella and Parmesan cream at Manteca. (mantecarestaurant.co.uk)

MAFALDE

Directly translating as little queens, these ruffled strips from Naples are named after Princess Mafalda of Savoy and promise to capture maximum sauce. Run to Bancone to slurp them up with a spicy pork and n’duja ragù. (bancone.co.uk)

AGNOLOTTI

Okay, so some filled pasta can be unsightly when cooked, but these from Piedmont are quite the opposite. Go to Burro e Salvia for its signature with a beef, pork and spinach filling, and a butter and sage sauce. (burroesalvia.co.uk)

ORECCHIETTE

Some say this cutie (meaning little ears, FYI) arrived in Puglia from Provence in the 12th century. One thing we’re sure of is that it’s delicious served with a creamy, sausagey norcina sauce at Legare. (legarelondon.com)