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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.

Translated as "little rag" this pasta is oval shaped with a slight upward curl in the form of a small boat hull.

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

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

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

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.

A large version of fusilli. Its corkscrew shape and rough texture allows it to hold both creamy and chunky sauces very well.

A long, ribbon of pasta, which is approximately ¾ inches wide that is twisted to form a spiral shaped tube.

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

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

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.

Macaroni is used in reference to any narrow short tubular pasta. The tubes may be straight or curved in shape and vary slightly in width.

Made in the manner of an artisan food, Molloni Pasta is produced in southeastern section of Italy in a region known as Apulia or Puglia in Italian.

A kitchen tool designed to accurately gauge the amount of uncooked pasta that will be needed for serving from 1 to 4 portions of pasta.

Named and formed into a shape similar to a bumblebee, this pasta is made for holding sauces. With two winged extensions coming out from each side a long round body that is cut in half, Bumbola Pasta is produced so the open body or oval of the pasta can be used to "catch" and retain sauces spread over the pasta.

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.