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A short, curved tube pasta. If not available, substitute macaroni or canneroni.

A larger version of the stuffed, ring shaped tortellini pasta. If tortelloni is not available agnolotti, cappelletti or ravioli can be substituted.

A large, slightly curved tube pasta that is approximately 1 ½ inches in length. It has a ridged outer surface and straight cut ends.

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.

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 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.

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

Extremely thin, long strands of pasta, which are available in both strands and nests. Also known as Angel hair.

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.

A thinner version of fettuce. Fettuccine is approximately ¼ inch wide. They are sold in loosely coiled nests and in flat strands approximately 10 inches long.

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

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 long, boat shaped pasta that is oval shaped with ragged or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in length with a more twisted shape.

A type of pasta shaped like a short, ribbed, hollow tube that is suitable for dishes in which the pasta will be baked with a sauce.

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.

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 large round cooking pot that is used boil pasta noodles. This kitchen utensil is typically made of stainless steel in a variety of sizes from 8 quart to 12 quart for general home use and larger sizes for commercial use.

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.

A flat ribbon pasta that is very similar to lasagnette. It is approximately ½ inch in width and can have a rippled edge on one or both sides.