These are just a few examples; there are many more options available depending on what your dish needs!
Pasta is one of the most popular food types in the world, and there are many different varieties that chefs use on a regular basis. Some pastas are more delicate than others, which can affect how they're used. For example, spaghetti noodles are often paired with tomato sauces because they will break apart easily; whereas tagliatelle noodles would be better for dishes like Bolognese sauce where it needs to stay together.
Another consideration is the shape of pasta. Shapes like penne and rigatoni are great for chunky sauces because they're able to hold onto large chunks; whereas long, thin noodles like spaghetti or fettuccine will slide out easily when working with thinner sauces that don't have larger pieces in them. The type of sauce also determines which kind of noodle you should use. When making carbonara, chefs would choose tagliatelle over other types because it can catch all the tasty bits from bacon and egg yolks without falling apart; however, if they were making pesto then spaghetti might be better suited.
One thing to remember though is to wear your best chef apron when making pasta and sauces, preferably a bib apron which will protect you from splashing sauces.
Different types of pasta used by professional chefs include:
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