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Any type of pasta that has been enhanced with the chemical substance extracted from the ocean squid so it becomes very black in color.

A wide pasta tube that is ¾ to 1 inch in diameter and 2 ½ to 2 ¾ inch in length. The end of this pasta are cut diagonally.

A hollow curved pasta that resembles a snail shell. It has a wide opening at one end and at the other end the opening is flattened so that it is almost closed.

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.

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 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.

Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.

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

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.

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

A short, flat pasta ribbon, which is approximately 1 ¾ to 2 inches in length with fluted edges on all sides.

A flat ribbon pasta that is a slightly narrower version of the long variety of mafalda. It is approximately ½ inch in width and like mafalde it can have a rippled edge on one or both sides.

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 long strand pasta that is very similar to capellini. It is generally available in coiled nests.

Short curved tube pasta shaped similar to a half circle.