First is the Angel Hair. It is a long, thin noodle with a round shape. It can be used with light sauces and vegetables as well as traditional Italian sauces. From my experience, usually, people will cook 'aglio olio' using this pasta. Although it resembles another spaghetti, another long and thin pasta, Angel Hair is much more fine.
Let's move on to the next shape which is Elbow Macaroni. I'm sure all of you are familiar with this name, right? My mom always cooked us fried macaroni and it's super delicious. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups. It is a macaroni with a highly versatile shape that can be topped with any sauce, baked or put in soups, salads and stir-fry dishes. Nowadays, mac n cheese is really popular and the main ingredients are only this elbow macaroni and cheese.
Let's move on to the next shape which is Fettuccine. Fettuccine is popular Italian pasta in the long ribbons shape. In Italian i means "little ribbons". It is usually made from durum wheat so it is chewy when cooked properly. Even if you cook fettuccine, it has a tendency to catch and stick together, or become gluey so it is necessary to put some butter or olive oil in freshly cooked pasta. But for me, I will do the same to other pasta where I put some olive oil in the water to avoid the pasta from sticking together. According to Type of Pasta, this dish is originally came from Rome, but it was very popular in USA, in Hollywood, in the late 1920s.
References:
https://pastafits.org/pasta-dictionary/
https://www.britannica.com/plant/durum-wheat
https://www.barilla.com/en-us/products/pasta/classic-blue-box/angel-hair
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