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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.

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.

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 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 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.

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.

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

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.

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.

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