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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.

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 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.

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.

The Italian word used to reference all of the types of macaroni pasta, such as the shells, tubes, and twisted strands.

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 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 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 thinner version of fettuce. Fettuccine is approximately ¼ inch wide. They are sold in loosely coiled nests and in flat strands approximately 10 inches long.

A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length....

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 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 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.

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

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.