Italian cuisine is famous for its wide variety of pasta shapes and sizes. Each type of pasta has unique characteristics that make it suitable for different sauces and dishes. Knowing which pasta to use can take your Italian cooking to the next level.
There are over 45 types of Italian pasta, from long noodles like spaghetti to short shapes like penne. Some pasta varieties are stuffed, while others come in flat sheets or small dumplings. By learning about these different pasta types and their best uses, you can create more authentic and delicious Italian meals at home.
Spaghetti is one of the most popular Italian pasta types. It’s long, thin, and round in shape. You’ll find it in almost every grocery store.
Spaghetti pairs well with many sauces. Try it with tomato-based sauces, olive oil and garlic, or creamy Alfredo. It’s also great with meatballs or in cold pasta salads.
To cook spaghetti, boil it in salted water for 8-10 minutes. Aim for al dente texture – tender but still firm when you bite it. Drain the pasta and toss it with your favorite sauce.
Fettuccine is a long, flat pasta that’s wider than spaghetti. You’ll find it in many Italian dishes, especially those with rich, creamy sauces.
The name “fettuccine” means “little ribbons” in Italian. This pasta is about 1/4 inch wide and has a rectangular shape.
Fettuccine Alfredo is a famous dish made with this pasta. It features a creamy sauce with butter and Parmesan cheese. You can also pair fettuccine with meat sauces, vegetables, or seafood.
When cooking fettuccine, aim for an al dente texture. This means it should be firm when you bite into it.
Penne is a popular tubular pasta shape. You’ll recognize it by its short, cylinder-like pieces with angled ends. The name “penne” comes from the Italian word for “quill” or “feather.”
Penne comes in two main varieties: smooth (lisce) and ridged (rigate). The ridges help sauces cling better to the pasta.
This versatile pasta works well in many dishes. You can use it in baked casseroles, creamy sauces, or tomato-based recipes. Penne holds its shape when cooked, making it great for both hot and cold dishes.
Try penne in pasta salads or with chunky vegetable sauces. Its hollow center captures sauce, giving you flavor in every bite.
Rigatoni is a popular tube-shaped pasta. It’s larger than penne and has ridges on the outside. The name comes from the Italian word “rigato,” which means ridged or lined.
You’ll find rigatoni works well with chunky, meaty sauces. Its large openings trap sauce inside, giving you a flavorful bite. Try it in baked pasta dishes like rigatoni al forno.
This pasta also pairs nicely with vegetable-based sauces. The ridges help light sauces cling to the pasta. Rigatoni is sturdy enough for cold pasta salads too.
When cooking rigatoni, aim for al dente. This keeps the pasta firm enough to hold its shape and texture. Cook it for about 12-14 minutes in boiling water.
Macaroni is a short, curved pasta tube that you’ve likely seen in many dishes. It’s shaped like a small, hollow cylinder with a slight curve.
You can find macaroni in various sizes, from tiny elbow macaroni to larger tubes. This versatile pasta works well in many recipes.
Macaroni is perfect for baked dishes like mac and cheese. You can also use it in cold pasta salads or hot soups. Its shape helps it hold onto sauces and other ingredients.
Try adding macaroni to casseroles or using it as a base for pasta dishes with vegetables and meat. It cooks quickly and is a great choice for quick meals.
Orecchiette are small, ear-shaped pasta from Puglia, Italy. Their name means “little ears” in Italian, reflecting their unique shape.
You can make orecchiette at home with semolina flour and water. Mix the ingredients, knead the dough, and roll it into ropes. Cut small pieces and shape them with your thumb to create the signature curve.
These pasta shells are perfect for catching sauce and small ingredients. Try them with broccoli rabe and sausage, a classic Puglian combination. You can also pair orecchiette with tomato-based sauces or vegetable-rich dishes.
Cooking orecchiette takes about 8-10 minutes in boiling water. Look for the al dente texture before draining.
Linguine is a long, flat pasta that’s slightly wider than spaghetti. You’ll find it’s about 4mm wide, giving it a ribbon-like appearance. The name “linguine” means “little tongues” in Italian.
This pasta works great with light, oil-based sauces. You can also pair it with seafood dishes or pesto. Its flat shape helps it hold onto sauces well.
To cook linguine, boil it in salted water for 9-13 minutes. You want it to be al dente – firm to the bite. Drain it and toss with your favorite sauce right away.
Try linguine with clam sauce or a simple garlic and olive oil dressing. It’s a versatile pasta that can elevate many Italian dishes.
Tagliatelle is a ribbon-shaped pasta from the Emilia-Romagna region of Italy. You’ll recognize it by its long, flat strips that are about 1/4 inch wide.
This pasta pairs well with rich, hearty sauces. You can enjoy it with meat ragùs, cream-based sauces, or even simple olive oil and herbs.
Tagliatelle is often confused with fettuccine, but it’s slightly wider. You can make it at home or buy it dried from stores. Fresh tagliatelle cooks quickly, usually in 2-3 minutes.
Try tagliatelle in classic dishes like Tagliatelle al Ragù or Tagliatelle ai Funghi. Its shape helps it hold onto sauces well, making every bite flavorful.
Bucatini is a long, hollow pasta that looks like thick spaghetti with a hole running through the center. This unique shape allows it to hold sauce both inside and out.
You can use bucatini in many dishes, but it’s especially good with hearty, chunky sauces. The classic Roman dish bucatini all’amatriciana pairs it with a spicy tomato sauce and guanciale (cured pork cheek).
When cooking bucatini, aim for al dente texture. The pasta should be firm to the bite but not hard. It usually takes about 8-10 minutes to cook, but check the package instructions for best results.
Try bucatini with carbonara, cacio e pepe, or a simple garlic and olive oil sauce. Its versatility makes it a great pasta to keep in your pantry.
Pappardelle is a wide, flat pasta ribbon that’s perfect for hearty dishes. You’ll find it’s about 2-3 cm wide, making it one of the broadest pasta types.
This pasta works great with thick, chunky sauces. Its name comes from the Italian word “pappare,” which means “to gobble up.”
You can use pappardelle with meat ragouts, like wild boar or beef. It also pairs well with creamy mushroom sauces or vegetable-based options.
When cooking pappardelle, remember it cooks quickly due to its width. Aim for an al dente texture to fully enjoy its taste and texture.
Gemelli pasta looks like two strands twisted together, but it’s actually one piece. Its name means “twins” in Italian. This pasta shape grabs onto sauces well.
You can use gemelli in many dishes. It works great in pasta salads, soups, and casseroles. Try it with creamy sauces or lighter olive oil-based ones.
Gemelli holds up well when cooked. Its texture stays firm, making it good for both hot and cold dishes. You can pair it with vegetables, meats, or cheese for tasty meals.
This versatile pasta is easy to find in most grocery stores. Give gemelli a try in your next pasta dish for a fun twist on your usual noodles.
Cavatelli is a small, shell-shaped pasta from southern Italy. You can easily recognize it by its hollow center and rolled edges.
To make cavatelli, you mix semolina flour with water to form a dough. Then you roll small pieces of dough into short, oval shapes and press them with your thumb.
This pasta pairs well with thick, chunky sauces. You can serve it with meat ragu, vegetable sauces, or simple olive oil and herb dressings.
Cavatelli holds sauce well in its hollow center. This makes each bite flavorful and satisfying. You can find dried cavatelli in stores or try making it at home for a fun cooking project.
Lasagna is a wide, flat pasta sheet used to create layers in the classic Italian dish of the same name. You can find it in both fresh and dried forms.
When making lasagna, you alternate these pasta sheets with various fillings and sauces. Common ingredients include meat sauce, béchamel, and cheese.
Lasagna alla Bolognese is one of the most popular versions. It comes from Bologna and features a rich meat ragù. Many other regional variations exist throughout Italy.
You can also use lasagna noodles to make roll-ups or in other baked pasta dishes. They work well with both hearty meat sauces and lighter vegetable-based options.
Tortellini are small, ring-shaped pasta originally from the Emilia-Romagna region of Italy. These little stuffed dumplings have a distinctive shape that resembles a belly button.
You’ll find tortellini filled with various ingredients like cheese, meat, or vegetables. They’re often served in broth as part of a soup, but you can also enjoy them with sauce or in pasta salads.
To cook tortellini, you simply boil them in water for a few minutes until they float to the surface. They make a quick and tasty meal option when you’re short on time.
Try serving tortellini with a light cream sauce or toss them in olive oil and herbs for a simple yet delicious dish. You can even add them to your favorite soups for extra flavor and texture.
Ravioli is a beloved Italian pasta variety. These small, square-shaped pillows of dough are filled with tasty ingredients. You can find ravioli stuffed with cheese, meat, vegetables, or seafood.
Ravioli is versatile and works well with many sauces. You might enjoy it with a simple tomato sauce or a rich cream sauce. Some people prefer to serve ravioli with just a drizzle of olive oil and herbs.
You can make ravioli at home or buy it pre-made. When cooking, be careful not to overcook them. Fresh ravioli cooks quickly, while dried takes a bit longer.
Conchiglie is a shell-shaped pasta that comes in three sizes. The smallest, conchigliette, works well in soups. Medium-sized conchiglie holds thick sauces nicely. The largest, conchiglioni, is perfect for stuffing and baking.
You can use conchiglie in many tasty dishes. Try tossing it with cherry tomatoes, oregano, and olive oil for a quick meal. For added protein, mix in some cooked chicken or shrimp.
Conchiglie also shines in baked pasta dishes. Combine it with a creamy sauce, cheese, and your favorite vegetables for a comforting casserole. The shell shape helps trap the sauce, making each bite flavorful.
Ziti is a popular tube-shaped pasta from Southern Italy. You’ll find it in many baked dishes and hearty meat sauces.
This pasta is about 2 inches long and has smooth sides. It’s similar to penne but without the ridges and angled ends.
Ziti works well in casseroles like the famous “baked ziti.” You can also use it in pasta salads or serve it with chunky vegetable sauces.
When cooking ziti, aim for an al dente texture. This usually takes about 10 minutes in boiling water. For baked dishes, undercook it slightly as it will continue to soften in the oven.
Pici is a thick, hand-rolled pasta from Tuscany. It looks like fat spaghetti and has a chewy texture. You make pici with just flour, water, and sometimes olive oil.
To shape pici, you roll small pieces of dough between your hands or on a surface. This creates long, uneven strands about 2-3 mm thick.
Pici pairs well with hearty sauces. Try it with aglione (garlic and tomato sauce), meat ragù, or breadcrumbs. These toppings cling well to the pasta’s rough texture.
You can make pici at home or find it in some specialty stores. It’s a fun pasta to try if you want to explore Tuscan cuisine.
Strozzapreti is a hand-rolled pasta from central Italy. Its name means “priest-choker” in Italian, with a shape that resembles a twisted rope.
You can make strozzapreti by rolling small strips of dough between your palms. The result is a short, twisted pasta about 2 inches long.
This pasta works well with chunky sauces. Try it with mushroom, tomato, or meat-based sauces. Its twists help catch and hold the sauce.
To cook strozzapreti, boil it in salted water for 3-5 minutes. It’s ready when it floats to the surface. Serve it hot with your favorite sauce and grated cheese.
Garganelli is a tube-shaped pasta from Northern Italy. You can spot it by its ridged exterior and pointed ends. Each piece is typically about 1.25 inches long and 0.4 inches wide.
To make garganelli, you roll small squares of egg pasta dough around a thin stick. This creates the tube shape. Some recipes add nutmeg and Parmesan to the dough for extra flavor.
The ridges on garganelli help sauce cling to the pasta. You can pair it with creamy sauces, meat ragùs, or vegetable-based toppings. Its shape also works well in pasta salads.
Paccheri are large, tube-shaped pasta from Naples, Italy. They look like oversized rigatoni with smooth sides. These pasta tubes are about an inch in diameter and 2-3 inches long.
You can use paccheri in many hearty dishes. They work well with chunky meat sauces, vegetable ragouts, or seafood. Their size allows them to hold thick sauces inside the tubes.
Try paccheri with a mushroom and cream sauce for a rich meal. Or pair them with tomato-based sauces and ground beef. Some cooks like to stuff paccheri before baking them in the oven.
You can find dried paccheri in many grocery stores. Fresh paccheri are less common but can be made at home with flour, eggs, and olive oil.
Bigoli is a thick, long pasta from the Veneto region of Italy. You’ll notice its rough texture, which helps sauces cling well.
Traditionally, bigoli was made with buckwheat flour. Now, it’s often made with whole wheat or 00 flour. Some recipes use duck eggs for added richness.
To make bigoli, the dough is pushed through a special press called a bigolaro. This gives the pasta its signature shape and texture.
You can pair bigoli with various sauces. It works well with hearty meat ragus or simple garlic and anchovy sauces. The pasta’s robust nature stands up to strong flavors.
Capellini is a very thin, delicate pasta. Its name means “little hairs” in Italian, which perfectly describes its fine strands.
You’ll find capellini is thinner than spaghetti or angel hair pasta. It cooks quickly, often in just 2-3 minutes.
Capellini works well with light, oil-based sauces. Try it with garlic, olive oil, and fresh herbs. It also pairs nicely with simple tomato sauces or lemon butter.
For a quick meal, toss cooked capellini with olive oil, lemon zest, and Parmesan cheese. Add some sautéed shrimp or vegetables for extra flavor.
Anelli are small, ring-shaped pasta noodles. Their name means “little rings” in Italian. You’ll find them in various sizes, from tiny to larger loops.
These versatile pasta rings work well in soups, salads, and baked dishes. You can cook them in broth for a comforting soup or boil them like other pasta shapes.
Anelli are popular in Southern Italy, especially Sicily. You might see them called “anelletti” there. Some varieties have ridges, while others are smooth.
Try using anelli in pasta salads or casseroles for a fun twist on your usual pasta dishes. Their unique shape adds interest to any meal you create.
Mafaldine is a unique pasta shape with wavy edges. You might also know it as mafalda or reginette. Its ribbons are flat and wide, similar to lasagna noodles but not as broad.
The ruffled sides of mafaldine make it great for catching sauce. You can pair it with thick, chunky sauces or lighter ones like olive oil and herbs. It works well in both hot and cold dishes.
Try mafaldine with tomato-based sauces, pesto, or creamy Alfredo. It’s also tasty in pasta salads. The wavy edges add an interesting texture to your meals.
You can find mafaldine in some grocery stores or specialty pasta shops. It comes in long strands that you can break to your desired length before cooking.
Ditalini is a tiny, tube-shaped pasta. Its name means “little thimbles” in Italian. This small pasta cooks quickly, making it perfect for busy weeknight meals.
You can use ditalini in soups like minestrone or pasta e fagioli. It adds a nice texture without overpowering other ingredients.
Ditalini also works well in cold pasta salads. Mix it with vegetables, cheese, and dressing for a refreshing summer dish.
Try using ditalini in place of rice in dishes like stuffed peppers. It absorbs flavors well and provides a unique twist on classic recipes.
Acini di pepe is a tiny, round pasta shape that resembles peppercorns. Its name literally means “peppercorn” in Italian. This pasta is about 1/12 inch in diameter, making it one of the smallest pasta shapes available.
You’ll often find acini di pepe in soups, like Italian wedding soup. It’s also great in cold pasta salads and side dishes. The small size means it cooks quickly, usually in 4-9 minutes.
When preparing acini di pepe, be careful not to overcook it. The texture should remain slightly firm. This versatile pasta works well with light sauces and can even be used in sweet dishes.
Fregola is a small, round pasta from Sardinia. It looks like little balls and comes in different sizes. You make it by rolling semolina dough into tiny spheres.
Fregola has a nutty flavor because it’s toasted after being formed. This gives it a unique taste compared to other pastas.
You can use fregola in many dishes. It works well in soups and stews. You can also serve it cold in salads or as a side dish.
To cook fregola, boil it in salted water for about 10-12 minutes. It should be tender but still have a bit of bite to it.
Try fregola with seafood or roasted vegetables for a tasty meal. Its texture and flavor add interest to many recipes.
Casarecce is a unique short pasta from Sicily. Its name means “homemade” in Italian. This pasta has a twisted shape with curled edges and a groove down the middle.
You can make casarecce by rolling small rectangles of dough around a thin rod. The shape helps it hold sauces well. Casarecce works great with thick, chunky sauces.
Try pairing casarecce with mushroom cream sauce or vegetable-based sauces. It also goes well with pesto or tomato-based sauces. Cook casarecce for 8-10 minutes in boiling salted water until al dente.
Campanelle pasta has a unique flower-like shape with ruffled edges. Its name means “little bells” in Italian. This pasta looks like small, rolled cones or trumpets.
You can use campanelle in many dishes. It works well with thick, chunky sauces that cling to its shape. Try it in pasta salads or casseroles.
Campanelle holds onto ingredients nicely. This makes it great for recipes with small bits of vegetables or meat. You can also pair it with creamy sauces for a rich meal.
This pasta cooks up with a slightly chewy texture. It keeps its shape well when cooked properly. Campanelle adds visual interest to any pasta dish you make.
Radiatori is a unique pasta shape that looks like tiny radiators. Its design was inspired by car radiator grills in the 1960s. The short, chunky noodles have ruffled edges that catch and hold onto sauces well.
You can use radiatori in many different pasta dishes. Its textured shape works great with thick, chunky sauces. Try it in pasta salads, baked casseroles, or hearty soups.
The ridges on radiatori help it absorb flavors, making it perfect for creamy or meaty sauces. You can also pair it with vegetables in lighter dishes. Radiatori’s versatility lets you get creative with your pasta meals.
Fusilli bucati is a unique type of Italian pasta. It’s a hollow version of the popular fusilli shape. The pasta looks like twisted tubes or corkscrews.
This pasta holds sauces well due to its shape. You can pair it with thick, chunky sauces. The hollow center traps sauce inside, adding flavor to each bite.
Fusilli bucati works great in both hot and cold dishes. You can use it in pasta salads or baked casseroles. It also pairs nicely with creamy sauces or vegetable-based toppings.
When cooking fusilli bucati, follow the package instructions. The hollow shape may require a bit more cooking time than solid pasta types.
Torchetti is a lesser-known but delightful type of pasta from Italy. Its name comes from the Italian word “torcia,” meaning torch, due to its twisted shape.
You’ll find torchetti pasta to be short and curled, resembling small torches. This unique shape allows it to hold sauces well, making it perfect for hearty dishes.
Torchetti pairs nicely with thick, chunky sauces or meat ragouts. You can also use it in pasta salads or baked casseroles. Its sturdy texture stands up well to cooking without losing its shape.
Try torchetti with a rich tomato sauce and meatballs for a satisfying meal. Or toss it with olive oil, garlic, and fresh herbs for a lighter option. This versatile pasta adds an interesting twist to your Italian cooking repertoire.
Cavatappi is a fun and unique pasta shape. Its name means “corkscrew” in Italian, which perfectly describes its spiral form. You’ll recognize cavatappi by its hollow tube and ridged exterior.
This pasta type is great for holding thick, chunky sauces. You can use it in mac and cheese for a twist on the classic dish. Cavatappi also works well in pasta salads.
Try pairing cavatappi with vegetable-based sauces or meaty ragouts. Its curves catch bits of sauce and ingredients, making every bite flavorful. You can also bake it in casseroles for a hearty meal.
Sagnarelli is a short, flat pasta from Italy. It has a rectangular shape with serrated edges on both sides. You might notice it looks similar to farfalle, but without the pinched middle.
This pasta pairs well with various sauces. You can try it with pesto for a fresh, herby flavor. It also works nicely with hearty meat sauces or creamy dishes.
When cooking sagnarelli, keep an eye on the texture. You want it to be al dente – firm to the bite. This pasta holds its shape well, making it a good choice for baked dishes too.
Strascinati is a pasta from southern Italy, especially popular in Basilicata and Puglia. It’s similar to orecchiette but larger. The name comes from the Italian word “strascinare,” meaning to drag or pull.
You make strascinati with semolina flour and water. To shape it, you pull small pieces of dough across a surface. This creates a rough texture that’s great for holding sauces.
Try pairing strascinati with hearty meat sauces or vegetable-based toppings. Its shape works well with chunky sauces. You can also add it to soups for extra texture.
Vermicelli is a thin, round pasta that looks like tiny worms. It’s thinner than spaghetti but thicker than angel hair pasta. You can use vermicelli in many dishes.
Try it in soups or salads for added texture. It’s great in casseroles too. Vermicelli cooks quickly, so keep an eye on it to avoid overcooking.
You can pair vermicelli with light sauces or use it in cold pasta salads. It’s versatile enough to work with both tomato-based and cream-based sauces.
In some countries, vermicelli refers to different types of thin noodles. But in Italian cuisine, it’s always a type of pasta.
Busiate is a unique Sicilian pasta you’ll love trying. It has a corkscrew shape that’s perfect for holding thick sauces.
You can make busiate by hand-rolling small strips of pasta dough around a thin rod. This creates its signature spiral form.
Busiate pairs well with pesto alla Trapanese, a Sicilian pesto made with tomatoes and almonds. You can also enjoy it with seafood sauces or hearty meat ragouts.
Look for busiate in specialty Italian food stores or try making it yourself for an authentic Sicilian pasta experience.
History and Evolution of Italian Pasta
Italian pasta has a rich history spanning centuries. It developed from simple ingredients into diverse shapes and regional specialties enjoyed worldwide today.
Origins of Pasta
Pasta’s exact origins are debated. Some believe it came from China, while others trace it to ancient Mediterranean civilizations. In Italy, pasta gained popularity in the 13th century. Early forms were made from wheat flour and water. The warm climate of southern Italy was perfect for growing durum wheat, a key ingredient.
Arab traders brought a dried noodle dish called “itriyya” to Italy. This word may be an early root of “pasta” in Latin. At first, pasta was a luxury for the wealthy. Elaborate pasta dishes were served at fancy dinners and celebrations.
Regional Variations
As pasta spread across Italy, each region developed its own specialties. Northern Italy favored fresh egg pasta, while southern regions used dried pasta made without eggs. Sicily became known for pasta with sardines, while Bologna created meat-filled tortellini.
Different shapes emerged to pair with local sauces and ingredients. Long noodles like spaghetti were ideal for olive oil-based sauces. Short shapes like penne held chunky vegetable sauces well. Stuffed pastas let cooks use leftovers creatively.
Today, Italy boasts over 300 pasta shapes. Each has a purpose and a story tied to its region’s history and culture.
Health Benefits of Different Types of Pasta
Pasta can be a nutritious part of a balanced diet. It provides energy and important nutrients. Some types offer more health benefits than others.
Nutritional Value
Pasta gives you carbs for energy. A cup of cooked pasta has about 200 calories. It also has 7-8 grams of protein and 1-3 grams of fiber. Whole wheat pasta has more fiber and nutrients than white pasta.
Pasta has B vitamins like thiamin and folate. These help your body make energy and red blood cells. It also has iron and magnesium.
Some pastas are enriched with extra nutrients. Look for ones with added calcium, vitamin D, or omega-3s.
Gluten-Free Pasta Options
People with celiac disease or gluten sensitivity can enjoy pasta too. There are many gluten-free options made from:
These pastas often have more protein and fiber than wheat pasta. They may also have fewer carbs.
Gluten-free pastas can be part of a healthy diet. They give you energy without causing issues for those who can’t eat gluten.
Try different types to find ones you like best. Some have textures closer to wheat pasta than others.
Perfect Pasta Pairings
Matching the right pasta with complementary sauces and wines can elevate your Italian meal. Certain pasta shapes work better with specific sauces, while wines can enhance flavors.
Classic Italian Sauces
Tomato-based sauces pair well with long, thin pasta like spaghetti or linguine. The sauce coats the noodles evenly, creating a balanced bite.
For cream-based sauces, try wider noodles such as fettuccine or pappardelle. Their flat surface area helps capture more of the rich sauce.
Chunky meat sauces work best with shapes that have nooks and crannies. Penne, rigatoni, or fusilli are good choices. These pastas trap bits of meat and vegetables in their ridges or spirals.
Pesto sauce clings nicely to twisted shapes like rotini or gemelli. The herbs and oil stick to the pasta’s twists and turns.
Wine and Pasta Pairings
Light pasta dishes with olive oil or lemon-based sauces pair well with crisp white wines. Try a Pinot Grigio or Sauvignon Blanc.
For tomato-based pasta, choose a medium-bodied red wine. Chianti or Sangiovese are classic Italian options that complement the acidity of tomatoes.
Creamy pasta dishes call for fuller-bodied white wines. A Chardonnay or Viognier can stand up to rich Alfredo or carbonara sauces.
With meat-based pasta sauces, opt for bold red wines. A Cabernet Sauvignon or Merlot can match the intensity of hearty ragùs.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
