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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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