Search

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 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 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 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.

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 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 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.

Thick and creamy in texture, this soup is basically made with cheddar cheese, water and flavorings. It is a type of soup most often prepared for use as an ingredient in other recipes rather than a soup to be served with sandwiches or salads.

Coarse ground Greek pasta made from semolina grain, which is traditionally combined with wheat flour, milk, and eggs to make a side dish similar to soup.

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

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.

Very thin, short-cut strands of pasta. Similar to fideos, only smaller.

Very thin ribbons of pasta.

Long, twisted, corkscrew or spring-like shaped pasta strands that are hollowed through the center of the strands.

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

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