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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.

Tiny solid beads of pasta that are generally used in light or broth based soups.

Very thin ribbons of pasta.

A thick strand of pasta that is stretched until it its approximately double the thickness of spaghetti.

A smaller version of pipe pasta. Pipette is approximately 5/8 inch long.

A slightly curved tubular pasta that is larger than penne rigate but smaller than rigatoni. It has a ridged surface and straight cut ends.

A long, flat, wide pasta noodle, which is approximately 3/8 inch wide. It is generally an egg noodle.

Two inch squares of pasta that are folded in half to form a triangle after the filling is added and then twisted to form the shape of a little hat.

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.

Short thin strands of pasta which have a slight curve to them. They are generallu 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.

Tiny pasta that is added to a very light soup or just a broth. If not available substitute pastina.

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

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

A large, slightly curved tube pasta that is approximately 1 ½ inches in length. It has a ridged outer surface and straight cut ends.

Considered to be a type of pasta originating in North Africa during ancient times, Fregola is very small in size, similar to soup pastas, and is sometimes mistaken as a grain.

A short, slightly curved tube pasta that is approximately 5/8 inch in length with a diameter of 1/2 inch.

A large shaped pasta that is has the appearance of multiple layers of half-rounded ruffles forming irregular wavy shapes that surround a smooth inner surface.