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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.

Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.

Tiny pasta tubes that are a smaller version of tubetti. They are most often used in light soups and broths.

A small Italian pasta tube pasta with ends that are cut at an angle. They are available with a smooth or ridged surface.

Italian pasta that is shaped similar to melon seeds. It is often used in broths. If Seme di melone is not available, pastina can be used as a substitute.

A large, slightly curved tube pasta that is approximately 1 ½ inches in length. It has a ridged outer surface and straight cut ends.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

A food additive that is most often used as a thickener or stabilizer. This ingredient is produced from legume plants in arid areas of India, Pakistan and the U.S.

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 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.

Two inch squares of pasta that are folded in half to form a triangle after the filling is added and then twisted to form the shape of a little hat.

A pasta variety that is shaped like a tiny conch shell. It is most suitable for soups and pasta salads.

Thick spaghetti shaped pasta that is hollow in the center, similar to a thin straw. There is also a similar variety, referred to as bucatoni, which has the same shape and appearance of bucatini, but is slightly thicker in substance.

A pasta variety that is shaped like a curved shell with ridges on the outer surface. It is a smaller version of the dried gnocchi pasta.

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.

A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length....

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.

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

Small tubular pasta, which are similar to ditalini pasta only slightly longer in length. They are most often used in soups but can be used in other dishes.