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

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

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.

Tiny round pasta, similar to acini di pepe, only smaller. It is generally served in light soup or in broth.

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

Small, flat, square or triangle shaped pasta generally used in thin broth soups. Pastina pasta could be used as a substitute.

A stuffed pasta made in the shape of an oval with a crimped top. The pasta dough is rolled out and cut into strips that are approximately 4 inches wide.

Tube pasta that is created by wrapping a strip of pasta dough around a thin stick. Its shape is similar to a cinnamon stick.

A smaller version of the calamarata tube pasta, which has been cut into large wide rings. It is often served with rich sauces.

A type of egg pasta characterized by a shape that resembles a small, ridged, rolled tube, similar to a quill.

A type of pasta that is made with whole-wheat flour instead of the commonly used semolina, which is hard-wheat flour.

Tiny star shaped Italian pastas which add a decorative look to soups, salads and side dishes. Stelline is a smaller version of stelle pasta.

Long, round, thin strands of pasta, which are generally served with a cream or tomato sauce. It is one of the most commonly used pastas in the United States.

Square or round pillows of egg pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings.

A type of pasta product made with quinoa flour, which is a type of flour ground from the seeds of the quinoa plant: a plant cultivated mainly in South America as a major grain-like crop.

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

A narrow egg noodle that varies in length anywhere from 1 inch to 4 inches. It is a dried pasta that closely resembles homemade noodles.

A wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It is available with straight edges or rippled edges.

A short, curved tublar pasta with a ruffled edge that runs along the length of the outside curve. Suitable for serving with meat sauces and for use in casseroles, Creste Di Gallli is named for the crest on a rooster's head.