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Pastas 1 to 50 of 91 | Next 41 | All 91
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Alfabeto
Alphabet shaped pasta used in soup.
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Campanelle
Fluted, with a hollow center and ruffled edges resembling a
flower.
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Candele
Hollow tubes that resemble candles. Similar to penne
but much longer.
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Cannelloni
Rectangular pasta sheets rolled to form tubes, usually
stuffed with cheese, then baked in sauce.
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Cannolicchi
Flat strands that have been coiled into a tubular shape
resembling a screw.
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Capellini
Very thin, delicate, rod-shaped strands of pasta.
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Cavatelli
Small folds of pasta. Shorter than cavaturi.
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Cavaturi
Rolled pasta pieces. Longer than cavatelli.
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Cellophane Noodles
Also called bean threads, these noodles are translucent
and are made from water and food starch, like mung bean.
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Conchiglioni
The largest of the shell shaped pastas and usually stuffed.
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Couscous
Very small, somewhat flatish, balls of pasta.
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Creste di Gallo
Crescent shaped pasta with a ruffled edge along the outer
curve that resembles a rooster's crest.
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Croxetti
Round, thin, pressed pasta discs that resemble a medallion.
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Elicoidali
Short, ridged tubes with a slight twist.
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Farfalle
Medium sized bow-tie or butterfly shaped pasta.
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Farfalline
Small bow-shaped pasta with sinuate edges.
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Farro Pizzichi
Diagonally cut short strips of pasta with ruffled edges made
from farro flour.
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Fettuccine
Long pasta ribbons, wider than linguine.
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Foglie d'oliva
Pasta resembling leaves from an olive tree. Olives are added
to the dough providing additional flavor and color.
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Fregola
Pasta bits similar to cous cous but with a toasted and
rough texture.
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Fusilli Napoletani
Long fusilli strands that are not hollow and have a less
obvious twist.
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Fusilloni
Giant corkscrew pasta, larger than fusilli.
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Garganelli
Squares of egg pasta rolled on the diagonal into tubes.
May have ridges on one side. Similar to penne.
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Gemelli
A cut "S" shaped pasted that has been twisted.
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Gigli
Twirled pasta that resembles a lilly flower.
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Gnocchi
Little dumplings made from flour or potatoes formed in an
oval shape with ridges, usually made with fork tines.
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Lasagna
Wide, flat pasta sheets with ruffled edges used in
layered casseroles.
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Linguine
Flat strand noodles, narrower than fettuccine.
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Mafalde
Long ribbons of pasta with ruffled edges.
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Malloreddus
Ridged pasta rolls traditional to Sardinia and
known as gnocchi in that region of Italy.
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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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