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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.

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.

A flat ¾ inch wide pasta that has rippled edges on both sides. The ends of this pasta have been cut diagonally instead of straight across, adding an interesting look to the pasta.

A ridged shell pasta that has been rolled to form a long oval shape. It was orginally named Paguri after a tiny crab found along the coast of Italy that had a shape resembling the 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.

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.

Refers to pasta that is shaped like a short tube with a wide, spiral groved surface resembling a screw.

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, short-cut pasta tubes that are approximately 3/8" long. They are often used in soups. A smaller version of ditali is known as ditalini.

An egg pasta variety that is shaped like small diamonds and is best used as a soup pasta. Pastina may be substituted if grattoni is unavailable.

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.

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

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.

Spaghetti-like pasta that has been flattened into oval-shaped or flattened ribbon pasta. Linguine is approximately 1/8 inch wide.

A variety of fresh egg pasta that is often associated with pasta makers in the Piemont region of Italy.

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