Glossary of Ingredients Terms

Wide tubular pasta that is shaped like a large ring.

A smaller version of the calamarata tube pasta, which has been cut into large wide rings.

Pasta in the shape of a small cone with a ruffled edge. Also known as gigli.

A type of pasta that may be made as a large dried tube or as a flat sheet of pasta that will be filled with ingredients and rolled into a tube shape.

A shorter version of cannelloni. This pasta is approximately ½ inch in diameter and ¾ inch in length.

Refers to pasta that is shaped like a short tube with a wide, spiral groved surface resembling a screw.

Long egg noodles that have been precooked and dried before packaged. They are found as flat or round noodles and because they are precooked they require only a short cooking time.

Extremely thin, long strands of pasta, which are available in both strands and nests.

Long strands of pasta that are very similar to Angel hair pasta, only Capellini is slightly thicker.

Two inch squares of pasta that are folded in half to form a triangle after the filling is added and then twisted to form the shape of a little hat.

A variety of pasta that is shaped like a very narrow twisted and rolled tube. If it is turned on end it looks like an "S" and is typically made into lengths of 5 cm.

A ridged shell pasta that has been rolled to form a long oval shape. It was orginally named Paguri after a tiny crab found along the coast of Italy that had a shape resembling the pasta.

A short s-shaped pasta tube that resembles a small corkscrew. Its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles.

A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta.

A pasta tube that has been twisted to resembles the shape of a corkscrew.

Cellophane noodles are thin translucent noodles made from mung bean starch. Also known as bean thread noodles and glass noodles.

A cut of beef from the center of the tenderloin, about 6 to 8 inches in length, that is usually cooked whole and then sliced into servings.

A dairy product made from the curds of milk that have been separated from the whey.

Short, chunky tube pasta in a semicircle shape. It is often used in soups such as minestrone.

One of the smallest chili peppers but also one of the hottest. The chili is very small and has a rounded shape.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

Long round or flat noodles made with wheat, water and salt. They are found in various thicknesses and are generally white or light yellow-beige in color.

Long pasta strands, which resemble spaghetti, except they are square instead of round.

Long dried Japanese noodles made from wheat flour or buckwheat and wheat flour that are combined into a web of intertwined noodles.

A thick strand of pasta that is stretched until it its approximately double the thickness of spaghetti.

A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.

A pasta variety that is shaped like a tiny conch shell. It is most suitable for soups and pasta salads.

A pasta variety that is shaped like a conch shell. It is a large size so it is most suitable for stuffing and baking.

A pasta variety that is shaped like tiny tubes and is usually best suited for use in soups.

A very tiny, short pasta tubes. It is a smaller version of coralli pasta. It is usually best suited for use in soups.

A short, curved tublar pasta with a ruffled edge that runs along the length of the outside curve.