While the only basic ifference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc. In the same way that hamburgers are generally not eaten on hot dog buns, pasta amatriciana, for example, is not made with angel hair spaghetti, but with bucatini. Some pasta varieties are uniquely regional and not diffused throughout Italy. In other cases, the cut of pasta is present in more than one region, but the cut is called by another name. For example, the cut rotelle is also called by the names ruote and wagon wheel.