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A Sardinian pasta that resembles gnocchetti but differs in that it is generally flavored with saffron.

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 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.

Small star shaped pasta that contains a hole through the center of the star. It is commonly used in soup.

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

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

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.

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.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

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.

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

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 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.

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 3/8 inch diameter, slightly curved, tube pasta that is approximately 2 inches long with straight cut ends.

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