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Pasta shaped like six spoke cartwheels, which is also known as rotelle. They are used to add a decorative touch to soups, salads and other dishes.

Pasta shaped similar to a large grain of rice. It is excellent for use in salads.

A kitchen utensil that may have cutting wheels or cutting circles used to cut pasta dough into strips, circles, squares, or other pasta shapes.

A larger version of the lumache shaped pasta. This large snail shaped pasta is generally stuffed and baked.

A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta.

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 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.

Pasta that has a shape resembling an ear, hence the name, meaning "little ear" in Italian. The pasta is about 3/4 of an inch wide and dome shaped, with the middle being thinner than the outer edges.

Thick spaghetti shaped pasta that is hollow in the center, very similar to bucatini or perciatelli pasta, but slightly thicker.

Small pasta shapes resembling rice or grain, which is used in soups and casseroles and is sometimes substituted for rice.

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 pasta shaped like a small tube that is often used in soups. A larger version of ditalini is known as ditali.

An Italian pasta that consists of a variety of tiny shapes. Each shape generally has its own name but they can all be used for one another.

Thick spaghetti shaped pasta that is hollow in the center, similar to a thin straw. There is also a similar variety, referred to as bucatoni, which has the same shape and appearance of bucatini, but is slightly thicker in substance.

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.

Pasta in the shape of a small cone with a ruffled edge. Also known as gigli.

Pasta made with wild rice flour. It is brown in color and has a nice nutty flavor. Wild rice pasta that is made with only wild rice flour would be gluten-free pasta.

Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

Short curved tube pasta shaped similar to a half circle.

Small star shaped pasta that contains a hole through the center of the star. It is commonly used in soup.