Search

A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides.

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.

Short curved tube pasta shaped similar to a half circle.

A narrow width pasta tube. It is has a mostly straight shape and is approximately 1 inch in length.

Wide tubular pasta that is shaped like a large ring.

Bow tie shape pasta similar to farfalle except its ends are rounded.

A slightly curved tubular pasta that is larger than penne rigate but smaller than rigatoni. It has a ridged surface and straight cut ends.

A very tiny, short pasta tubes. It is a smaller version of coralli pasta. It is usually best suited for use in soups.

A rice-shaped extracted wheat flour pasta that is very similar in appearance and taste to orzo. Orzo pasta may be slightly plumper, but can be a good substitute for Rosa marina when necessary.

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

Thick spaghetti shaped pasta that is hollow in the center, similar to a thin straw. There is also a similar variety, referred to as bucatoni, which has the same shape and appearance of bucatini, but is slightly thicker in substance.

A very tiny ball of pasta that is used mainly as soup pasta. If acini di pepe is unavailable, orzo may be substituted.

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.

Very thin, round pasta strands, which are similar to spaghettini. They are slightly thinner than spaghettini.

Short, curved tube pasta, which is basically a smaller version of elbow macaroni. If not available substitute ditali or tubetti.

A Sardinian pasta that resembles gnocchetti but differs in that it is generally flavored with saffron.

Large hollow tube pasta, which are 3/4 to 1 inch in diameter. Paccheri will flatten when they are cooked.

Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.

Long tube pasta that is slightly slimmer than a pencil and has a small hollowed out center. It is served in casseroles or with a heavy sauce.