Search

A ribbon pasta that is typically hand twisted so that it is formed into a round, thick strand of pasta.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

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.

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.

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.

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.