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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.

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

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.

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.

Tiny pasta tubes that are a smaller version of tubetti. They are most often used in light soups and broths.

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.

Short pasta twisted into a spiral shape, similar to fusilli. Rotini adds a decorative affect to salads and other dishes.

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

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.

Named and formed into a shape similar to a bumblebee, this pasta is made for holding sauces. With two winged extensions coming out from each side a long round body that is cut in half, Bumbola Pasta is produced so the open body or oval of the pasta can be used to "catch" and retain sauces spread over 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.

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 wooden utensil used to form ridges in pasta, such as for garganelli pasta or to help form the delicate balls for gnocchi, a dumpling-like creation common in 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 ribbon pasta that is typically hand twisted so that it is formed into a round, thick strand of pasta.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

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.

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 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.