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

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

Translated in Italian, the term Capricci means whimsy which is a good word to use when describing the shape created for this pasta.

Short and chunky, c-shaped tube pasta.

A pasta similar to rotelle and route except that its more flower shaped than round like a wheel.

Short, chunky tube pasta in a semicircle shape. It is often used in soups such as minestrone.

Small rings of pasta that are used in various soups and are also suitable for salads. A smaller version of the pasta is known as anellini.

Half moon shaped egg pasta that is small in size and stuffed with any of a variety of ingredients. Initially made as a round circle that is folded over and sealed around the edges, Mezzaluna pasta may have fillings such as meat, cheese, fish, herbs, spinach greens, squash, or other similar foods and topped with a cream sauce.

A stuffed pasta made in the shape of an oval with a crimped top. The pasta dough is rolled out and cut into strips that are approximately 4 inches wide.

Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length.

Tiny rings of pasta. Anellini is a smaller version of anelli pasta. It is used in various soups and is also suitable for salads.

A type of egg pasta characterized by a shape that resembles a small, ridged, rolled tube, similar to a quill.

A larger version of the stuffed, ring shaped tortellini pasta. If tortelloni is not available agnolotti, cappelletti or ravioli can be substituted.

Short chunky pieces of pasta with ridges circling the pasta, which form a shape that resembles the grill of a radiator.

Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length.

A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew. Fusilli is best when it is boiled and served with a thick, heavy sauce.

Long strands of pasta, resembling fatter versions of spaghetti that have a hollow center running lengthwise through the middle of the pasta.

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.

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.

Long pasta strands, which resemble spaghetti, except they are square instead of round.