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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.

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

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

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

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.

Twisted pasta that is similar to rotini, only larger in diameter.

An Italian pasta that consists of a variety of tiny shapes. Each shape generally has its own name but they can all be used for one another.

A Ligurian pasta that are small twisted lengths of pasta. It is a smaller variety of trofie. If not available substitute strozzapreti.

An Italian pasta that is shaped like a snail shell. Lumache pasta is generally served with a heavier chunky sauce.

A Turkish pasta made of a small square of pasta with a meat filling added, which then has all four corners gathered together forming a ball.

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.

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.

Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings. The thickness of this pasta provides for a chewier texture.

Wide, flat ribbon pasta that has rippled edges on both sides. Reginette is similar to lasangette. This wide flat pasta is also found named reginelle.

Short tube pasta with diagonally cut ends. This pasta is a short, stubby version of penne.

Short, chunky tube pasta in a semicircle shape. It is often used in soups such as minestrone.