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A narrower version of bavette.

A smaller version of ravioli.

A thicker version of vermicelli.

A thicker version of spaghetti.

The thinnest version of fettuce. It is approximately 1/8 inch wide and is most often sold as straight sticks.

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

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

A kitchen tool designed to accurately gauge the amount of uncooked pasta that will be needed for serving from 1 to 4 portions of pasta.

A flat ribbon pasta that is very similar to lasagnette. It is approximately ½ inch in width and can have a rippled edge on one or both sides.

Translated as "little rag" this pasta is oval shaped with a slight upward curl in the form of a small boat hull.

A variety of fusilli that has a spring-like shape that has been formed from a strand that is hollow through the center, similar to bucatini.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.

Translated in Italian, the term Capricci means whimsy which is a good word to use when describing the shape created for this pasta.

A square piece of pasta, similar to a very short length of a lasagnette noodle, that is flat in the center and rippled on two sides.

Half moon shaped egg pasta that is small in size and stuffed with any of a variety of ingredients. Initially made as a round circle that is folded over and sealed around the edges, Mezzaluna pasta may have fillings such as meat, cheese, fish, herbs, spinach greens, squash, or other similar foods and topped with a cream sauce.

A utensil used when preparing and serving various types of strand, ribbon or noodle pasta. The fork is spoon-shaped with upward pointing pieces, either dowel-like or prong-shaped, separated around or on the fork and lifter tool.

A wooden or stainless steel set of removable or rotating rods laying horizontally, evenly spaced and parallel to each other that are connected to a stand which keeps the rods a foot or more above the base of the rack stand.

A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower.

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

A larger version of ravioli.