Glossary of Pasta Terms

A short, flat pasta ribbon, which is approximately 1 ¾ to 2 inches in length with fluted edges on all sides.

A long, ribbon of pasta, which is approximately ¾ inches wide that is twisted to form a spiral shaped tube.

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

Italian pasta that is shaped similar to melon seeds. It is often used in broths....

Tiny round pasta, similar to acini di pepe, only smaller. It is generally served in light soup or in broth.

An 1/8 inch thick egg noodle made with semolina flour. It is generally found fresh but is also available in thin dried rods.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

A flat noodle made from a mixture of buckwheat flour and standard wheat flour. Soba has a nutty flavor and the noodles have a slightly flecked color ranging from light beige to brownish gray.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

Short curved tube pasta shaped similar to a half circle.

A low carbohydrate pasta that is the same thickness and size as regular spaghetti.

Long, round, thin strands of pasta, which are generally served with a cream or tomato sauce.

Long thin pasta that is a smaller version of spaghetti. It is a good choice with light seafood sauces.

A thicker version of spaghetti.

A ribbon pasta made from pasta dough that has had finely chopped spinach added to it when the dough was made.

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

Small star shaped pasta that contains a hole through the center of the star. It is commonly used in soup.

Tiny star shaped Italian pastas which add a decorative look to soups, salads and side dishes.

Short, curved tube pasta, which is basically a smaller version of elbow macaroni.

Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings.

Pieces of pasta that have been rolled across its width to resemble a twisted, rolled towel.