Try it: Finding a new pasta shape is like finding a new toy. Pettole abruzzesi, 2-inch square sheets of thin hard durum flour dried pasta, are new, at least to us. The pettole resemble miniature fresh pasta sheets or squared off maltagliati (which are irregular shapes cut from leftovers when making fresh pasta). They are made in Abruzzo, Italy, using bronze dies, which create a rough texture for sauce to cling to.

Use it: Eat them with a sturdy sauce, such as Bolognese or another ragu. Or try them with sausages and broccoli rabe. The packaging suggests serving them with chickpeas, a soffritto of onions, garlic, carrots, celery, rosemary and parsley and sliced black truffles on top.

Buy it: The De Cecco brand is about $4 for a 1.1-pound bag.