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

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.

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

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

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

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.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.

Small star shaped pasta that contains a hole through the center of the star. It is commonly used in soup.

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.

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

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

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

A larger version of the lumache shaped pasta. This large snail shaped pasta is generally stuffed and baked.