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

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.

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

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 short s-shaped pasta tube that resembles a small corkscrew. Its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles.

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 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.

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

A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew. Fusilli is best when it is boiled and served with a thick, heavy sauce.

A fluted edge piece of pasta that has been rolled into a cone shaped flower. It is best when served with thick sauces or in casseroles.

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.

An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta.