The ribbonlike egg pasta known as tagliatelle is the classic accompaniment for ragu alla bolognese, but a number of other pastas possess shapes and textures that make them excellent partners for that rich meat sauce and similar ones popular across Italy. Most pasta in that country falls into two broad categories. In the north, egg pasta (pasta all'uovo, which is sometimes referred to as pasta fresca, or fresh pasta) prevails; it is made with a soft-grained variety of wheat called Triticum aestivum. In the south, dried pasta (pasta secca) is predominant; pasta secca contains no eggs and is made with water and hard durum wheat. The designation of the latter type of pasta can cause confusion because egg pasta can be bought both fresh and dried; indeed, many pasta companies—including Barilla, the world's largest, which was founded in Emilia-Romagna in 1877—make dried, packaged versions of both varieties. The finest egg and durum wheat pastas are shaped with bronze dies and are slowly air-dried, in a process that yields a porous, sauce-receptive texture. Featured here are 11 styles that Italian cooks traditionally pair with meat sauces.