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Refers to pasta that is shaped like a short tube with a wide, spiral groved surface resembling a screw.

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.

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 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.

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

Italian pasta that is shaped similar to melon seeds. It is often used in broths. If Seme di melone is not available, pastina can be used as a substitute.

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 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.

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.

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 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.

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.

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