I’ve loved pasta for a long time, but in spite of this love, sometimes I’m befuddled by it. Why do some recipes call for certain shapes? The resulting taste is the same, after all. Clearly some dishes require particular pastas — lasagna, for example — but would I be doing a meatball a disservice by placing it atop a pile of capellini or casarecce instead of spaghetti? If you’ve ever been bewildered by pasta as I have been, then the National Pasta Association‘s guide to the variety of shapes will be as helpful to you as it has been to me. The illustrations* are super-cute, too.