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A ribbon pasta that is similar to mafalda but thinner in width. It is slightly wider than ¼ inch and has a rippled edge on one side.

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.

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.

Pizzichi means "pinched pasta." This pasta is a short diagonally cut pasta with rippled edges. It is approximately 1 3/4 inches long and 3/4 inch wide.

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 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.

Extremely thin, long strands of pasta, which are available in both strands and nests. It is most suitable for use with light sauces.

A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

Tube pasta that resembles penne pasta, only it is slightly thinner and longer. Reginelle has, at times, also been used in reference to a wide, flat, wavy edged ribbon pasta that is named reginette.

A pasta variety that is shaped like a curved shell with ridges on the outer surface. It is a smaller version of the dried gnocchi pasta.

A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length....

A small Italian pasta tube pasta with ends that are cut at an angle. They are available with a smooth or ridged surface.

Small, solid beads of pasta. Pearl pasta is slightly larger than acini di pepe pasta. Also referred to as piombi pasta.

A pasta variety that is shaped like a butterfly or bow tie. It is often used in pasta dishes that are baked such as a casserole.

Pieces of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends.

Flat, roughly cut pieces of pasta produced as random shapes from the scraps of pasta being cut and formed for another variety of pasta or pasta that is intentionally cut into a formed shape, similar to a trapezoid or a parallelogram.

A type of pasta made by artisans in southern Italy that have a long heritage of producing unique and high quality pastas.