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

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.

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

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.

A wide hollowed out tube of pasta that is a shorter version of paccheri. It is the same diameter as paccheri but is only approximately 1 ¼ inches in length.

Short and chunky, c-shaped tube pasta.

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.

The Italian word used to reference all of the types of macaroni pasta, such as the shells, tubes, and twisted strands.

A shorter version of cannelloni. This pasta is approximately ½ inch in diameter and ¾ inch in length.

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.