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

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

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.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

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.

Bow tie shape pasta similar to farfalle except its ends are rounded.

A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides.

A very tiny, short pasta tubes. It is a smaller version of coralli pasta. It is usually best suited for use in soups.

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

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 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.

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.

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