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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.

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.

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.

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.

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

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.

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.

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.

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

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

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 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 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.