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Top > Pasta Guide > Fusilli Napoletani > Public
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Acini Di Pepe
   Small bits of pasta.


Alfabeto
   Alphabet shaped pasta used in soup.


Broad Egg Noodle
   Wide, short, flat egg noodles with a lazy-twist.


Bucatini
   Long, hollow strands of pasta.


Calamaretti
   Pasta rings resembling calamari.


Campanelle
   Fluted, with a hollow center and ruffled edges resembling a flower.


Candele
   Hollow tubes that resemble candles. Similar to penne but much longer.


Cannelloni
   Rectangular pasta sheets rolled to form tubes, usually stuffed with cheese, then baked in sauce.


Cannolicchi
   Flat strands that have been coiled into a tubular shape resembling a screw.


Capelli D'Angelo
   The thinnest, most delicate, of all pasta strands.


Capellini
   Very thin, delicate, rod-shaped strands of pasta.


Casarecci
   Scrolled pasta twists.


Cavatappi
   Corkscrew tubes with ridges.


Cavatelli
   Small folds of pasta. Shorter than cavaturi.


Cavaturi
   Rolled pasta pieces. Longer than cavatelli.


Cellophane Noodles
   Also called bean threads, these noodles are translucent and are made from water and food starch, like mung bean.


Conchiglie
   Small, shell shaped pasta.


Conchigliette
   The smallest of the shell shaped pastas.


Conchiglioni
   The largest of the shell shaped pastas and usually stuffed.


Couscous
   Very small, somewhat flatish, balls of pasta.


Creste di Gallo
   Crescent shaped pasta with a ruffled edge along the outer curve that resembles a rooster's crest.


Croxetti
   Round, thin, pressed pasta discs that resemble a medallion.


Ditali
   Short pasta tubes.


Elbow Macaroni
   Small c-curved pasta tubes.


Elicoidali
   Short, ridged tubes with a slight twist.


Farfalle
   Medium sized bow-tie or butterfly shaped pasta.


Farfalline
   Small bow-shaped pasta with sinuate edges.


Farro Pizzichi
   Diagonally cut short strips of pasta with ruffled edges made from farro flour.


Fettuccine
   Long pasta ribbons, wider than linguine.


Filini
   Thin broken strands.


Foglie d'oliva
   Pasta resembling leaves from an olive tree. Olives are added to the dough providing additional flavor and color.


Foglie di Carciofo
   Pressed leaf-shaped pasta.


Fregola
   Pasta bits similar to cous cous but with a toasted and rough texture.


Fusilli
   Corkscrew shaped pasta.


Fusilli col Buco
   Long, spiraled pasta strands.


Fusilli Lucani
   Short, curved tubes that are cut lengthwise.


Fusilli Napoletani
   Long fusilli strands that are not hollow and have a less obvious twist.


Fusilloni
   Giant corkscrew pasta, larger than fusilli.


Garganelli
   Squares of egg pasta rolled on the diagonal into tubes. May have ridges on one side. Similar to penne.


Gemelli
   A cut "S" shaped pasted that has been twisted.


Gigli
   Twirled pasta that resembles a lilly flower.


Gnocchi
   Little dumplings made from flour or potatoes formed in an oval shape with ridges, usually made with fork tines.


Gramigna
   Cut c-scrolls of pasta.


Kamut Tagliolini
   Long, delicate strands of pasta made with kamut flour.


Lasagna
   Wide, flat pasta sheets with ruffled edges used in layered casseroles.


Linguine
   Flat strand noodles, narrower than fettuccine.


Mafalde
   Long ribbons of pasta with ruffled edges.


Malloreddus
   Ridged pasta rolls traditional to Sardinia and known as gnocchi in that region of Italy.


Maltagliati
   Cut, ridged pasta tubes.


Manicotti
   Large, softly-ridged tubes which are traditionally boiled, then stuffed with cheese or other savory filling and baked with sauce.
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