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

A wide hollowed out tubular pasta. It is basically a larger version of ziti pasta. Zitoni pasta is also known as cannaroni.

A type of pasta that may be made as a large dried tube or as a flat sheet of pasta that will be filled with ingredients and rolled into a tube shape.

A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta.

Small rings of pasta that are used in various soups and are also suitable for salads. A smaller version of the pasta is known as anellini.

A pasta variety that has a mushroom shape and is suitable for use in a variety of soups. A smaller version of this pasta is called funghini.

A pasta variety that has the shape of small mushrooms and is suitable for use in soups. It is basically as smaller version of funghetti pasta.

A pasta variety that is a thin, short, curled strand of pasta. Its shaped resembles a half circle with one end curled in.

A stuffed pasta made by placing filling on a 2 inch square of pasta and then folding the square of pasta in half from one corner to the opposite corner, forming a triangle shape.

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

A long, boat shaped pasta that is oval shaped with ragged or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in length with a more twisted shape.

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.

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

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

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

Italian pasta dishes that are served with a sauce (Carbonara sauce) made with cream, eggs, Parmesan cheese, small pieces of bacon and vegetables, such as peas.

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 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 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.