Apparently, there are approximately 350 different types of pasta shapes — and they all have names. Different shaped pasta is used to suit different sauces - but do you really think about that? Do you usually buy one particular type or do you use different pasta shapes depending on the dish? In the UK (and it may be the same elsewhere) penne, linguine and spaghetti seem to be most popular, judging by the supermarket shelves. What shapes of pasta do you use and why?