Best Pasta Poll

Some dried-pasta makers, like Barilla, sell flat lasagna noodles that are shorter and thinner than traditional dried lasagna noodles and work well for delicate lasagnas like this one.

The judges applauded the rusticity of this gooey lasagna, packed with cheese and sausage. The style is called free-form because the pasta can be arranged in different ways—for instance, folded over the filling—instead of traditionally layered.

The roasted tomatoes here can be refrigerated overnight.

Scott Conant liked the bitterness of the broccoli rabe in this earthy pesto, made with garlic, toasted walnuts and grated salty pecorino cheese. The pesto would also work well on a wider noodle, he added, like the ribbon-shaped trenette, which is the classic shape for pesto.

"The sauce fits the pasta," said judge Marc Vetri in praise of this tender veal ragù flavored with white wine, capers, thyme and rosemary, then tossed with the little ear-shaped orecchiette. "The meat, the capers—they hang on to the pasta when you lift up your fork."

Jalapeño pepper gives this pasta with pancetta and peas a nice kick.

The tomato sauce here—with big pieces of flaked swordfish and slivers of jalapeño—gets nicely absorbed by the penne. And, judge Michael Schlow adds, "There's a good proportion of tomatoes and fish to pasta, and it all comes together so well."

Mild dolce latte Gorgonzola adds a creamy sauce to this vegetarian pasta.

Lemon zest adds a bright note to this fusilli dish.

This delicious pasta was the fastest and simplest to prepare of all the winners.