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

A type of pasta that is shaped like thin tubular pieces of pasta that are approximately 1/4-inch in diameter and available in long or cut lengths.

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.

Long strands of pasta, resembling fatter versions of spaghetti that have a hollow center running lengthwise through the middle of the pasta.

Small pasta shapes resembling rice or grain, which is used in soups and casseroles and is sometimes substituted for rice.

An Italian pasta with a name that signifies "olive leaves" to describe the unique shape of this pasta.

Stuffed pasta made to look like a half-round sun with rays extending upward. This pasta is made by first cutting pasta dough into 4-inch strips and then cutting 3-inch diameter circles out of the strips.

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

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

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

A long strand pasta that is very similar to capellini. It is generally available in coiled nests.

A pasta that is similar to penne but has a slightly wider diameter. Penne zita is approximately 1 1/2 inches long.

A short, wide tube pasta with diagonally cut ends. This pasta has the same name as the shaped pasta that is roughly cut pasta scraps.

A pasta similar to rotelle and route except that its more flower shaped than round like a wheel.

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

A pasta variety that is shaped like tiny tubes and is usually best suited for use in soups. Orzo, conchigliette, and acini di pepe may be substituted.

A pasta shaped like a small tube that is often used in soups. A larger version of ditalini is known as ditali.

A pasta variety that is cut into very fine strands that are slightly thicker than vermicelli. It is most suitable for boiling and served with a sauce.

A pasta most often used in soup recipes that has the shape of a small tube. Pastina may be substituted if fischietti is unavailable.

A Ligurian pasta that are small twisted lengths of pasta. It is a smaller variety of trofie. If not available substitute strozzapreti.