Glossary of Pasta Terms

Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.

A narrower version of tagliatelle. It is approximately 1/8 inch wide.

Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

Tiny solid beads of pasta that are generally used in light or broth based soups.

A pasta strand very similar to vermicelli. Both thin spaghetti and vermicelli are slightly thinner than spaghettini.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.

A stuffed pasta made in several different shapes, which may be square like ravioli, half circle-shaped like anolini, or twisted into a rounded form to appear like the shape of a small hat similar to cappelletti.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

A larger version of the stuffed, ring shaped tortellini pasta. If tortelloni is not available agnolotti, cappelletti or ravioli can be substituted.

Tube pasta similar to rigatoni. Tortiglioni is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni.

A larger, square version of tortellini, which is often filled with cheese.

A ribbon pasta that is similar to mafalda but thinner in width. It is slightly wider than ¼ inch and has a rippled edge on one side.

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

A Ligurian pasta that are small twisted lengths of pasta. It is a smaller variety of trofie.

Pieces of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends.

Small tubular pasta, which are similar to ditalini pasta only slightly longer in length.

Tiny pasta tubes that are a smaller version of tubetti. They are most often used in light soups and broths.

A 3/8 inch diameter, slightly curved, tube pasta that is approximately 2 inches long with straight cut ends.