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

Tiny rings of pasta. Anellini is a smaller version of anelli pasta. It is used in various soups and is also suitable for salads.

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.

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.

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.

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 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.