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A ribbon pasta that is typically hand twisted so that it is formed into a round, thick strand of pasta.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Long strand pasta, which is made with whole-wheat and has a thickness similar to spaghetti. It has a rough surface, which helps it hold sauces better and absorb its flavor.

A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew. Fusilli is best when it is boiled and served with a thick, heavy sauce.

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

Long tube pasta that is slightly slimmer than a pencil and has a small hollowed out center. It is served in casseroles or with a heavy sauce.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

Long thin pasta that is a smaller version of spaghetti. It is a good choice with light seafood sauces.

Long, round, thin strands of pasta, which are generally served with a cream or tomato sauce. It is one of the most commonly used pastas in the United States.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A wine sauce that is made from Madeira wine as the key ingredient. Although this sauce may consist only of Madeira wine and broth, there are also numerous variations that include other ingredients to enhance the flavors of the foods topped with the sauce.

A short s-shaped pasta tube that resembles a small corkscrew. Its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles.

A smaller version of the calamarata tube pasta, which has been cut into large wide rings. It is often served with rich sauces.

A thinner version of fettuce. Fettuccine is approximately ¼ inch wide. They are sold in loosely coiled nests and in flat strands approximately 10 inches long.

A fluted edge piece of pasta that has been rolled into a cone shaped flower. It is best when served with thick sauces or in casseroles.

Square or round pillows of egg pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.