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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.

Thick spaghetti shaped pasta that is hollow in the center, very similar to bucatini or perciatelli pasta, but slightly thicker.

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.

Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length.

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

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

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

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 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 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 with diagonally cut ends, similar to penne but longer in length. Mostaccioli is approximately 2 inches long and is available with a smooth or ridged surface.

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.

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

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

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