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A variety of pasta that is shaped like a very narrow twisted and rolled tube. If it is turned on end it looks like an "S" and is typically made into lengths of 5 cm.

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 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 ribbon pasta that is similar to mafalda but thinner in width. It is slightly wider than ¼ inch and has a rippled 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.

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

A thin, disc shaped, Ligurian pasta that has been hand stamped with the family arms on one side and different designs, such as palm trees, sunsets, and sailboats on the other side....

A wheel shaped pasta that is also known as ruote. Rotelle is also used as the name of a twisted spiral pasta, which is similar to rotini, only rotelle is larger in size.

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

A stuffed pasta that is made into the shape of a half circle and crimpled along the edges. This pasta is made by cutting 3-inch diameter circles out of pasta dough, adding a teaspoon of filling to the center and then crimpling the edges securely to keep the filling from falling out.

A low carbohydrate pasta that is the same thickness and size as regular spaghetti. It has about 25% of the carbohydrates contained in regular pasta.

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.

Wide tubular pasta that is shaped like a large ring.

A tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. A larger version of penne.

A rice-shaped extracted wheat flour pasta that is very similar in appearance and taste to orzo. Orzo pasta may be slightly plumper, but can be a good substitute for Rosa marina when necessary.

A very tiny ball of pasta that is used mainly as soup pasta. If acini di pepe is unavailable, orzo may be substituted.

Pieces of pasta that have been rolled across its width to resemble a twisted, rolled towel. If not available substitute gemelli or penne.

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

A Sardinian pasta that resembles gnocchetti but differs in that it is generally flavored with saffron.

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