Glossary of Pasta Terms

Short chunky pieces of pasta with ridges circling the pasta, which form a shape that resembles the grill of a radiator.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

A smaller version of ravioli.

Square or round pillows of egg pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings.

Tube pasta that resembles penne pasta, only it is slightly thinner and longer. Reginelle has, at times, also been used in reference to a wide, flat, wavy edged ribbon pasta that is named reginette.

Wide, flat ribbon pasta that has rippled edges on both sides. Reginette is similar to lasangette.

Wide pasta noodles approximately 2 inches in length that have been slightly twisted to provide a shape similar to a ruffled strand of ribbon.

White translucent, slightly curved, thin tubes that are approximately 1 inch long.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

A thin noodle made from rice flour and water, which is available in various widths.

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

A slightly curved tubular pasta that is larger than penne rigate but smaller than rigatoni.

A large, slightly curved tube pasta that is approximately 1 ½ inches in length. It has a ridged outer surface and straight cut ends.

Small rice or grain shaped pasta. Risi is slightly smaller than orzo. It is also referred to as risoni or pasta a riso.

A flat ¾ inch wide pasta that has rippled edges on both sides. The ends of this pasta have been cut diagonally instead of straight across, adding an interesting look to the pasta.

A rice-shaped extracted wheat flour pasta that is very similar in appearance and taste to orzo.

Twisted pasta that is similar to rotini, only larger in diameter.

A wheel shaped pasta that is also known as ruote. Rotelle is also used as the name of a twisted spiral pasta, which is similar to rotini, only rotelle is larger in size.

Short pasta twisted into a spiral shape, similar to fusilli. Rotini adds a decorative affect to salads and other dishes.

Pasta shaped like six spoke cartwheels, which is also known as rotelle. They are used to add a decorative touch to soups, salads and other dishes.