Their shape is somewhat similar to macaroni, but the tube is wider and actually dips down in the middle like the pipe it's named after.
With one open end and one slightly cinched end, sauces and smaller ingredients get caught inside the pasta. Take a bite and you get the chewiness from the pasta followed by a burst from the liquid being held inside.
To take full advantage of this unique characteristic, this pasta is best suited to soups and pasta dishes with a rich sauce. We've tried it in tomato soup and with a hearty ragu with enthusiastic results.
Look for it next time you go grocery shopping!
Related: Recipe: Southwest Skillet Ragu
(Image: Emma Christensen for the Kitchn)