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

A short, curved hollow tube pasta. If not available, substitute macaroni or ziti.

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

A short, curved tube pasta. If not available, substitute macaroni or canneroni.

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.

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.

Long thin pasta that is a smaller version of spaghetti. It is a good choice with light seafood sauces.

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.

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

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 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 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.

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

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

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

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.

A medium sized tube pasta similar to rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni.