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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.

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 liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

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.

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.

A tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. A larger version of penne.

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 small version of the bow-tie or butterfly shaped pasta, farfalle. It is basically a smaller version of farfalle pasta and it is most often used in soups.

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.

Tiny pasta that is added to a very light soup or just a broth. If not available substitute pastina.

Pieces of pasta that have been rolled across its width to resemble a twisted, rolled towel. If not available substitute gemelli or penne.