Search

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

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

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

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.

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 small ribbon pasta formed into a curved shape. Ricciutelle is made into several types of shapes, either a corkscrew shape (similar to fusilli, rotini and rotelle) or simply as a short curl formed like a small ribbon that has been curled slightly.

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

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