Types of Pasta Ebook

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Pasta Shapes, Types and Names
There are basically two pasta types both fresh and dried, made then,
into a multitude of shapes, names and colours.
Long ribbons or strands, tubes and fanciful shapes are usually used in
casseroles and pasta salads
Some shapes are large enough to be stuffed and to make baked pasta
recipes. Others, like ravioli, tortellini or agnolotti, come already stuffed
with different “fillings.”
The thicker strands work well with a heavier sauce while the thin varieties
are better with a more delicate sauce.
Soup pasta consists of pasta shapes that range in size from small to very
tiny. The larger of the soup pastas are used in thicker based soups and
the tiny and smaller pasta shapes are used in light or broth based soups.
Some of the soup pastas are also used in some pasta salads.
It is said that one of the secrets for delicious pasta dishes, is to choose
the right pasta shape and the sauce that complement each other.
You will find here a variety of pasta shapes, their names and synonymous.
Not all of them but the most common and well known around the world so
that you can explore within the range available and have fun creating
delicious recipes…!!!
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ACINI DI PEPE
Also known as “Peperini”
It is a very tiny bead of pasta. Cook for 4 to 6 minutes.
AGNOLOTTI
A rippled edge circle or square stuffed pasta
Cook for 4 to 7 minutes.
ALPHABETS
Also called Alfabeto
Is a letter shaped tiny pasta, usually used for soups.
One of the favourite kids' shapes for a fun meal anytime.
Cooking time, 5 to 9 minutes
ANELLETTI
Also called “Anelli Siciliani”
Large size ring-shaped short-cut pasta, suitable for soups or salads
ANELLINI
Tiny rings of pasta.
Anellini is a smaller version of Anelli.

CAPELLINI
Also called, Angel's hair, Cabellos de Angel, Capelvenere, Fidelini,
Fedelini, Cappellini, Sopracappellini, Capellini fini, Bassetti,
Tagliolini a nido, Barbine a nido
This is a very popular shape all over the world. It is very thin long-cut
extruded pasta (ø mm 1 - 1.2), usually nested or coiled, suitable for clear
soups and best if used with thinner, delicate sauces.
Cooking Time: Cook for 2 to 4 minutes.
STRANDS CAPELLINI
NIDI CAPELLINI
BARBINA
A long strand pasta that is very similar to “Capellini”.
It is generally available in coiled nests.
BAVETTE
A long, flat, narrow ribbon pasta that is similar to “Tagliatelle”, only
narrower.
BIGOLI
Also known as Bigui, Pincinelli
Long strand pasta, which is made with wholemeal soft wheat flour or
semolina and has a thickness similar to spaghetti. It has a rough surface,
which helps it hold sauces better and absorb its flavour.

BOCCONCINI
A medium sized tube pasta similar to elicoidali and tufoli. It has a 3/8 inch
diameter and the ridges on the surface of bocconcini are slightly curved
around the tube. It's length ranges from 1 3/8 to 1 1/2 inches. Cook for 9
to 10 minutes.
BUCATINI
Also known as Perciatellini, Foratini, Fidelini bucati, Fide bucate.
This is a thicker, hollow version of spaghetti, similar to a thin straw.
The diameter of the pasta and of the hole varies. In its thickest form, it
looks like long, straight elbow macaroni.
Cooking Time: 9 to 13 minutes
BUMBOLA
This is a pasta whose shape resembles a bumble bee.
It is approximately 1 1/2 inches long and has a unique shape that is
produced so the open body or oval of the pasta can be used to "catch"
and retain sauces spread over the pasta.
CALAMARATA
Also calamari
It is wide tubular pasta that is shaped like a large ring.
CALAMARETTI
A smaller version of the calamarata tube pasta.

CELLENTANI-GOBBETTI
A pasta tube that has been twisted to resembles the shape of a
corkscrew. This same shaped pasta can be found as an organic whole
wheat variety referred to as “Gobbetti”.
CANNELLONI
Also known as Gnocchettoni Zitoni, Tagliati di Zitoni, Cannelloni
Zitoni, Canneroni, Spole, Sigarette, Schiaffoni
This is a pasta tube type, which is approximately 4 inches long and 1 inch
wide. It is cut straight on both ends and has a smooth surface.
Suitable for vegetable sauce pasta or casseroles
Cooking tine, 7 to 10 minutes
Try this recipe.... MOM’S SPECIAL CANNELLONI
CANNOLICCHI MEDI
Also called Sciviotti ziti, Denti di cavallo, Denti di pecora,
Fischiotti, Fischioni, Canneroni
This is a hollow short-cut pasta, approximately ½ inch in diameter and ¾
inch in length. Cook for 6 to 8 minutes.
Suitable for casseroles or vegetable soups
CAMPANELLE
Also called “Ballerine” Cornetti, Corni di bue, riccioli
This is Pasta in the shape of a small cone with a ruffled edge.
Short cut pasta suitable for salads or soups

CAPPELLONI
A larger version of cappelletti.
CAPPELLETI
Medium size, pinched stuffed fresh pasta, filled with vegetables, cheese,
ricotta or meat based filling
CAPPELLETTI UMBRI
This is a variation of Cappelletti, Typical for the Umbria region.
CASARECCI
Also called Cesariccia and casarecce.
Short lengths of pasta that have been rolled across its width, with each
side rolled in the opposite direction.
The rolled length is then slightly twisted. It is similar to “Strozzapreti”
and “Umbricelli” only longer in length.
Casarecci is approximately 2 inches long.
They're usually served with meat sauces
Cooking time, 10 to 12 minutes.

CASTELLANE
It was originally named Paguri resembling a tiny crab which is found along
the coast of Italy. It was then renamed Castellane, meaning "castle
dwellers." This renaming was said to have been inspired by the women at
court, who draped their plentiful skirts over their left arms.
The shape is as ridged shell pasta that has been rolled to form a long oval
shape.
CAVATAPPI
Also called Amori
These are like a S-shaped pasta tube.
CAVATELLI
It usually refers to small pasta shells that resemble tiny hot dog buns. The
name is less commonly used for a type of dumpling made with ricotta
cheese.
CARAMELLE

CENCIONI
Translated as "little rag" this pasta is oval shaped with a slight upward
curl in the form of a small boat hull. Traditionally made with a rustic and
rough texture, the ribs on this pasta work well to hold a variety of hearty
pasta sauces. Cencioni has a chewy consistency for main dishes or salads.
CHIFFERI
This is a Short, chunky tube pasta in a semicircle shape.
CHIFFERINI
This is a smaller version of Chifferi pasta.
CHIOCCIOLE
This is a short cut pasta suitable for salads or soups
CIOCCHETTI
This is short cut pasta suitable for salads or soups

CHITARRA
Also known as “spaghetti alla chitarra”
Long pasta strands, which resemble spaghetti, except they are square
instead of round.
Cooking Time: Cook for 10 to 13 minutes.
CIRIOLE
A thick strand of pasta that is stretched until it its approximately double
the thickness of spaghetti.
It has a squared shape rather than round like spaghetti.
CONCHIGLIE
Medium sized pasta shaped similar to a conch shell. It is available smooth
or ridged and in several sizes.
Shells make a great addition to soups or as the base of a wonderful salad.
Cooking time 10 to 12 minutes
Try this recipe...CONCCHIGLIE WITH SALMON
CONCHIGLIETTE
Also known as Tofettine, Coccioline, Cinesini, Margaritine, Cinesi
rigati, Mezzi cocci, Margherite rigate, Cappettine
Is a small, tiny version of “Conchiglie” pasta, which is pasta shaped
similar to a conch shell. Suitable for soups or meat sauce

CONCHIGLIONI
The largest of the conch shell shaped pastas. It is often prepared stuffed
with your favourite mixtures of cheese, meat and vegetables and then
baking it in the oven.
CORALLINI
Tiny, short pasta tubes
COUSCOUS
A rolled wheat, grain shaped pasta that is the tiniest of all pastas.
Couscous is not generally used in soups but is used in salads or as the
base to a savory dish. Originally, it required cooking for hours in a
steamer. It is now available as a precooked instant product.
To cook, add couscous to a pre-measured quantity of boiling water (or
other liquids suggested by a specific recipe), cover, remove from heat,
and let stand for 5 to 7 minutes.
CRESTE DI GALLI
"cockscomb" in Italian
A short, curved tubular pasta with a ruffle along the length of the outside
curve. Suitable for salads or soups

CROXETTI
A thin, disc shaped, Ligurian pasta that has been hand stamped with the
family arms on one side and different designs, such as palm trees,
sunsets, and sailboats on the other side.
The disks are approximately 1 3/4 inches in width.
DISCHI VOLANTI
Also known as Messicani, Dischi Volanti
Short cut pasta suitable for casseroles or salads
DITALI
“Ditali” is a small, short-cut pasta tubes, approximately 3/8" long.
DITALINI
This smaller version of the “Ditali” pasta tube is a versatile shape that can
be used as the base of any dish.
Bake it, stir it into soups, or create great salads and stir-fry dishes.

DITALINI RIGATI
Also called Paternoster Gnocchetti, Gnocchettini, Tubettini,
Ditaletti, Coralli, Ditalini, Avemarie, Caporelli
This is a pasta with a ridged outer surface, suitable for vegetable or thin
soups. Cooking time, 8 to 10 minutes
ELBOW MACARONI
This is the most common tube pasta shape.
It is a narrow tube with a semicircular curved shape, which is
approximately 1 inch in length.
STORTINI
Is smaller version of elbow macaroni. Cook for 7 to 9 minutes.
ELICOIDALI
A medium sized tube pasta similar to rigatoni.
It is slightly narrower and the ridges on the surface of “Elicoidali” are
slightly curved around the tube, rather than straight as on rigatoni.
FAGOILONI
Also known as Cornetti rigati, Sedanetti rigati, Sedanini rigati,
Stortini rigati, Diavoletti rigati, Tubetti lunghi rigati
This is a narrow width pasta tube.
It has a mostly straight shape and is approximately 1 inch in length.

FARFALLE
ALSO Galla genovese, Fiocconi; Farfalloni
Bow Ties or "Butterflies" pasta shape, is available in several sizes and a
variety of colours as a result of added essences such as spinach or beets.
Thick enough for any sauce, or make into a salad or soup, Farfalle is a
favourite among children and a creative choice for refreshing summer
pasta salads. They brighten any meal with their interesting shape.
Try this recipe....FARFALLE WITH PEAS
FARFALLE ROTONDE
Bow tie shape pasta similar to farfalle except its ends are rounded.
Signorine Tripolini
One side curled long-cut pasta (width about 10 mm).
FARFALLINE
A small version of the bow-tie or butterfly shaped pasta, farfalle.
FARFALLONE
A larger version of farfalle pasta.

FIDEOS
They are short thin strands of pasta which have a slight curve to them.
FILINI
They are very thin, short-cut strands of pasta, similar to fideos but
smaller.
FEDELINI
They are very thin strands of long pasta, which are slightly thicker than
vermicelli.
FETTUCE
It is a long, flat, wide pasta noodle, which is approximately 3/8 inch wide.
It is generally an egg noodle.
NIDI FETUCCE

FETTUCCINE
Also Lasagnette, Fettucce
This is thinner version of fettuce, approximately ¼ inch wide.
They are sold fresh or dry, in loosely coiled nests and in flat strands
approximately 10 inches long.
Perfect for heavier sauces, like cheese, meat and tomato sauces. For
variety, try breaking in half and putting in soups, or use for a salad.
FETTUCELLE RICCE
Also known as Nastrini, Reginette, Reginelle, Fettucce ricce
It is a thinnest version of fettuce, approximately 1/8 inch wide and is most
often sold as straight sticks.
FIORI
A pasta similar to rotelle and route except that its more flower shaped
than round like a wheel.
FREGOLA
A Sardinian pasta that is sometimes mistaken as a grain.
It is very similar in shape to couscous but is larger in size. They are
handmade with semolina and water, then by rubbing to form pellets of
pasta. They are then toasted to give them a nutty flavour.

FUNGHINI
Tiny mushroom shaped pasta.
FUSILLI
Aldo known as Eliche, Tortiglioni, Spirali
(pasta twists)
Fusilli is a flat spiral-shaped pasta, twisted into a shape resembling a
screw or spring-like, corkscrew.
This long, spiraled shape can be topped with any sauce, broken in half and
added to soups, or turned into a beautiful salad.
Fusilli also bakes well in casseroles or salads
FUSILLI BUCATI
A variety of fusilli that has a spring-like shape that has been formed from
a strand that is hollow through the centre, similar to “Bucatini”.
FUSILI LUNGHI
This is a Spiral pasta tube, which looks like elongated springs.
Long, twisted, corkscrew or spring-like shaped pasta strands that are
hollowed through the center of the strands.
Suited to chunkier sauces
Cooking Time:10 to 12 minutes.

FUSILLONI
Also Eliche grandi
This is a large version of fusilli. Its corkscrew shape and rough texture
allows it to hold both creamy and chunky sauces very well. When cooked
this pasta is very large, swelling two to three times its original size.
Suitable for casseroles or salads
GARGANELLI
Fine ribbed squares of egg pasta that are rolled into tubular shape. Once
rolled, they take on a shape similar to penne pasta but are actually more
of a scroll shape.
GEMELLI
This ia a pasta shape that consists of two short pasta strands that are
twisted together into a spiral shape.
It is suitable for casseroles or salads
GNOCCHETTI - GNOCHETTI SARDI

This is a small version of the dried variety of "gnocchi."

GNOCCHI
Gnocchi is the name given to a small potato dumpling that is made with
potatoes, flour and egg, or semolina flour and egg. They can also be made
with other ingredients added for flavour, such as spinach, ricotta,
Parmesan, and yams. hey are sold as a fresh and dried product.
Fresh gnocchi is found in a variety of shapes, such as ovals, shells,

cylinders and flattened disks and generally contains potatoes.
Dried gnocchi is generally shaped like a hollowed shell, similar to the
shape of Cavatelli pasta, but with a ridged surface and generally contains
semolina flour and no potatoes
Fresh: Cook for 2 to 4 minutes.
Remove when the gnocchi rises to the surface.
Dried: Cook for 8 to 12 minutes.
Try this recipe....BAKED GNOCCHI WITH CHEESE SAUCE
GRAMIGNA
Also known as Crestine, Margherite lisce, Fagioletti, Zitellini,
Tubettini lunghi
This is a thin, short, curled strand of pasta with a small hole running
through the centre.
It is suitable for vegetable or meat sauce pasta
Cooking time 6 to 9 minutes.
GRATTONI
Tiny diamond shaped egg pasta.
Short-cut pasta, suitable for vegetable or thin soups

GOMITI
Short and chunky, c-shaped tube pasta.
KLUSKI
This is a narrow egg noodle that varies in length from 1 inch to 4 inches.
It is dried pasta that closely resembles homemade noodles. It is thicker
than other commercially dried pastas.
LINGUETTINE
It is also named Linguette fini and is a A narrower version of linguine.
LINGUINE
Also known as Bavettine, Bavette fini, Radichini, Linguettine
In Italian, linguine means little tongues.
This is a small size and elliptic section long-cut pasta
A kind of flat spaghetti, ideal with seafood sauces. Also a good choice for
salads and stir-fry dishes.
Linguine is approximately 1/8 inch wide.
Cooking Time: 6 to 9 minutes.
Try this recipe…LINGUINE PESTO

Try this recipe....LINGUINI WITH HONEY BASIL CREAM

LASAGNE
Lasagnoni, Bardele
Lasagna comes From "lasanum," Latin for pot.
A very wide flat pasta that is available in ribbons that are approximately
10 to 13 inches long and vary in width from 2 to 3 ½ inches. Lasagne is
also available in sheets that are generally 3 ½ x 5 inches or 4 x 6 inches.
The ribbons or sheets are layered in a casserole between other ingredients
to make a dish called lasagne.
Try this recipe....LAYERED EASY LASAGNA
NO BOIL-Lasagne noodles
Lasagne is available in several different styles. Some varieties of the
noodles have straight edges and some have wavy edges on one or both
sides. Some lasagne sheets have waves throughout the entire sheet
running parallel to its length. There is also a variety of lasagne noodles
available that do not require precooking.
Do not precook "no-boil" variety.
LASSAGNETTE
This is a narrower version of the long lasagne noodle. It is found with
wavy edges on both sides, on one side, or having straight cut edges on
both sides. It can be used in a baked casserole dish or it can also be just
boiled and served with a sauce.
It is very similar to mafaldine and riccia.
LASSAGNOTTE
A ribbon pasta that is basically the same as lasagnette, only longer in
length. It is used in the same manner as lasagnette.
Try this recipe....LASAGNETTE WITH VEAL AND CHEESE BALLS

LUMACHE
Also Lumachelle, Lumachette, Cirillini
A hollowed out pasta, which is shaped similar to the shell of a snail, with
one end open and the other end compressed, almost closing it completely.
Suitable for salads or soups
Cooking time 11 to 13 minutes.
LUMACONI
This is a larger variety of lumache, which is generally prepared by stuffing
the pasta after it is boiled, and then baking it in the oven.
MEZZALUNA
This is a half moon shaped egg pasta that is small in size and stuffed with
any of a variety of ingredients.
Initially made as a round circle that is folded over and sealed around the
edges, Mezzaluna pasta may have fillings such as meat, cheese, fish,
herbs, spinach greens, squash, or other similar foods and topped with a
cream sauce.
MACCHERONI
This is a thick tube pasta that is approximately 1 ¾ inches long. There is
also a short version of this pasta, which is known as elbow macaroni.
Maccheroni is also available with a ridged surface.
Cooking time for longer version, 9 to 12 minutes
Cooking time for short version, 9 to 11 minutes

MACCHERONCINI
Also Maccheroncelli
It is long tube pasta, slightly slimmer than a pencil and has a small
hollowed out centre.
MACCARONI
The most commonly known is elbow macaroni.
This is the most famous of the tube shapes with the outer surface smooth
or ridged.
This is a highly versatile shape that can be topped with any sauce, baked, or put in
soups, salads and stir-fry dishes.
Cooking time will vary according to size of the various types.
ELBOW MACCARONI
MACCARONI PASTA LUONGA
Try this recipe…MINESTRONE
MAFALDE
Also known as Frese, Tagliatelle nervate
Mafalde is a flat wide ribbon pasta that is approximately ½ to ¾ inch in
width and has rippled edges on both sides. This pasta is found both in
short lengths of about 1 ¼ inches and long lengths of 10 inches or more.

MAFALDINE
This ia a flat ribbon pasta that is a slightly narrower version of the long
variety of mafalde.
It is approximately ½ inch in width and like mafalde it can have a rippled
edge on one or both sides.
It is sometimes referred to as Riccia and is very similar to Lasagnette.
MALLOREDDUS
Also Called Gnocchetti sardi
A Sardinian-style pasta that is shaped similar to gnocchetti only narrower
and it is generally flavoured with saffron.
Suitable for vegetable or thin soups
MALTAGLIATI
Also known as Strengozze
Flat, roughly cut pasta pieces cut from the scraps..
Suitable for vegetable or thin soups
Maltagliati is also the name given to a thick short pasta tube with
diagonally cut ends

MANICOTTI
Large tube pasta that may be found with a ridged or smooth surface and
ends that are straight cut or diagonally cut.
Manicotti is most often prepared stuffed with ricotta cheese and
vegetables, then topped with red sauce or your favourite one before being
baked to a cheesy, golden brown.
Or stuffed and frozen for a later time.
MEZZANI RIGATI
A slightly, curved tube pasta that is approximately 1 3/8 to 1 5/8 inches in
length and 1/4 inch in diameter.
It has a ridged outer surface and straight cut ends.
MEZZE PENNE
Short tube pasta with diagonally cut ends.
This pasta is a short, stubby version of penne.
MEZZI BOMBARDONI
A wide pasta tube that is ¾ to 1 inch in diameter and 2 ½ to 2 ¾ inch in
length. The end of this pasta are cut diagonally.

MEZZI PACCHERI
A wide hollowed out tube of pasta that is a shorter version of paccheri.
It is the same diameter as paccheri but is only approximately 1 ¼ inches
in length.
MEZZI RIGATONI
A short, slightly curved tube pasta that is approximately 5/8 inch in length
with a diameter of 1/2 inch. Because of its short length, the slight curve is
barely noticable. It has a ridged outer surface and straight cut ends. Cook
for 9 to 11 minutes.
MISTA
This is a pasta product that consists of a group of different pasta shapes.
The shapes can include small tubes of different sizes, short strands and
miscellaneous shapes.
Cook for 9 to 11 minutes
MOSTACCIOLI
Also named Mezze Penne, Mezze Penne zite, Penne di ziti, Ziti
tagliati
This is a tube pasta with diagonally cut ends, similar to penne but longer
in length. Mostaccioli is approximately 2 inches long and is available with
a smooth or ridged surface.
Suitable for casseroles, soups or salads

MPARRETTATI
This unusual variety of Italian pasta consists of poorly wrapped straws of
dough, about 20-30 cm long.
NOODLES - LONG EGG NOODLES

From "Nudel," German meaning paste with egg
This size of Egg Noodle can be baked, tossed in soups or salads, or topped
with cream, tomato, cheese or meat sauces for a delicious meal.
NOODLES - MEDIUM EGG NOODLES

Short lengths of medium wide (approximately ¼ inch) twisted egg
noodles, also available in wide and extra wide widths.
NOODLES - WIDE EGG NOODLE

Short lengths of wide (approximately 3/8 inch) twisted egg noodles, also
available in medium and extra wide widths.
OCCHI DI PERNICE
Occhi di Passero, Occhio d'acquila, Occhi di Trota
Tiny rings of pasta suitable for vegetable or thin soups

ORECCHIETTE
Orechiette, are dimpled circles of flour and water pasta that are formed
into bowls or "little ears." The outer edge is thicker than the centre.
Short cut pasta suitable for salads or soups.
ORCCHIETTE TRICOLORE
ORZO
Also called Puntine, Punte d'ago, Armelline, Semi d'orzo, Semi
d'avena, Semi di riso, Occhi di giudeo, Armellette, Puntalette, Semi
di cicoria, Cicorietta, Risetto, Chicchi di riso, Semini, Avena, Avena
grande, Cicorie
This small, grain shaped pasta can be topped with any sauce, added to
soups, or baked as a casserole. Perfect as a side dish as well as a main
course. Orzo is very similar in size and texture to rice.
Try this recipe....BEST PRIMAVERA PASTA ORZO SALAD
PACCHERI
Large tube pasta that contains a wide hollowed center that is
approximately 1 inch in diameter.
Paccheri ranges from 1 ½ to 1 ¾ inches in length.

PAGLIA E FIENO.
The combination of green and white fettuccine is known as paglia e fieno -
``straw and hay''. The green noodles take their colouring from finely-
chopped spinach which is mixed into the pasta dough. Paglia e fieno is
often served with a sauce of ham and peas.
Pantacce
Short cut pasta suitable for soups or salads
PAPPARDELLE
Is a wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It
is usually at least half an inch wide. Sometimes it is made with saw-
toothed edges. It is available with straight edges or rippled edges.
Sold fresh or dry. Sometimes spelled Papparedelle.
NIDI PAPPARDELLE
Try this recipe....PAPPARDELLE WITH PORK AND PAPRIKA
PASTINE
The pastine pasta, includes any of the tiny pasta shapes that are
available. They are generally used in broth based or light soups and are
sometimes referred to as soup pasta.
Cooking time varies from just a few minutes up to 13 or 14 minutes.

PASTA AL CEPPO
This is a tube pasta type that is created by wrapping a strip of pasta
dough around a thin stick. Its shape is similar to a cinnamon stick.
PEARL PASTA- PERLINE

Also called piombi
They are small, solid beads of pasta. Pearl pasta is slightly larger than
acini di pepe pasta.
PENNE
Also called Mezze pennette lisce, Mezze penne, Mezzani,
Pennettine, Pennuzze, Penne Regina, Mostaccioli
This is a tubular pasta with sharp diagonally cut ends, which resemble the
end of a quill pen.
This type of pasta goes well with sauce, used in salads, baked in
casseroles, or made into stir fry dishes.
PENNE RIGATE
This is a Type of Penne pasta
The rigate in the pasta name indicates that the pasta has a ridged
surface. Penne is also available with a smooth surface.
Try this recipe....TUSCAN WARM PASTA SALAD WITH ARTICHOQUE

PENNE ZITA
This pasta similar to penne has a slightly wider diameter.
It is approximately 1 1/2 inches long.
PENNETTE
This is a shorter and thinner version of penne rigate pasta.
Penette is also available with a ridged surface.
PENNINE RIGATE
This is a thin version of penne, which is thinner than pennette.
The rigate in the pasta name indicates that the pasta has a ridged
surface. Pennine is also available with a smooth surface.
PENNONI
Also called Penne di Zitoni, Zitoni tagliati, Penna a candela
A larger version of penne that is wider in diameter than penne but
approximately the same length.
Pennoni is available in a smooth or ridged surface.

PERCIATELLI
Also called Maccheroncelli, Maccheronicini, Mezzanelli, Long
Macaroni
Perciatelli is approximately double the thickness of spaghetti and is a tube
pasta with a hollowed out centre
PIPE
This pasta is similar to lumache, but it is smaller in size.
PIPETTE
This is a smaller version of pipe pasta.
Pipette is approximately 5/8 inch long.
PIZZICHI
Pizzichi means "pinched pasta."
This pasta is a short diagonally cut pasta with rippled edges, pproximately
1 3/4 inches long and 3/4 inch wide.
It is made from farro flour, which gives its brown in color.
Farro is rich in vitamins, minerals, oils and fiber. This type of pasta is
more fragile than pasta made from durum wheat, requiring that it be
handled differently when cooked.
Cooked in 4 quarts of water per pound as other pasta but do not stirred
during the first 5 minutes of cooking.

PIZZOCCHERI
Thick, flat noodles made from buckwheat and popular in northern Italy
They are generally a long noodle sold in nests but are also found cut in
short lengths.
QUADRETTINI
Also known as Quadrucci, Quadratini, Quadretti, Lucciole
Small, flat, square or triangle shaped pasta suitable for vegetable or thin
soups
QUADREFIORE
A thick square shaped pasta that has several lines of rippled pasta running
down its length. Suitable for salads or soups
RADIATORI
Means "Radiators" and are chunky pieces of pasta with ridges circling the
pasta this ruffled. Its shape adds elegant interest to any sauce and also
works well baked in casseroles, or used in salads and soups.

RAVIOLETTI
This is a smaller version of ravioli.
Cooking time: 4 to 8 minutes.
RAVIOLI
This is a square, double layer of pasta that is stuffed with a filling between
the layers to form a shape that resembles a pillow.
Can be found fresh, in different sizes and shapes, stuffed with vegetables,
ricotta, cheese, meat and even fish based filling.
Try this recipe....RAVIOLI WITH PEAS AND ARTICHOKES
RAVIOLONI
A larger version of ravioli.
RICCIOLINI
Wide, 2 inch long pasta noodles that have a slight twist to them.

RIGATONCINI
A slightly curved tubular pasta that is larger than penne rigate but smaller
than rigatoni. It has a ridged surface and straight cut ends.
RIGATONI
Rigatoni is simply a larger version of the tubular-shaped penne, but wider
and with straight ends.
A large, slightly curved tube pasta that is approximately 1 1/2 inches in
length and 1/2 inch in diameter.
Rigatoni's ridges and holes are perfect with any sauce, from cream or
cheese to the chunkiest meat sauces. The widest varieties are used in
baked dishes rather than with sauces.
RISI
Also called risoni, pasta a riso
Small rice or grain shaped pasta. Risi is slightly smaller than orzo. The
singular form is riso.
RISONE IS A LARGE RISI
Try this recipe....RISSONI WITH BLUE CHEESE AND CARAMELIZAD ONIONS

ROMBI
A flat ¾ inch wide pasta that has rippled edges on both sides. The ends of
this pasta have been cut diagonally instead of straight across, adding an
interesting look to the pasta. Rombi is similar to the short cut ribbon pasta
mafalde except for the straight cut ends on the mafalde.
ROTINI
Also known as Rotelle, Rotelline, Rotine, Rotini
("Spirals" or "Twists") – Rotini is a "Spiral" or "Twisted" pasta shape. Its
shape holds bits of meat, vegetables and cheese, so it works well with any
sauce, or you can use it to create fun salads, baked casseroles, or stir-fry
meals.
ROTELLE
Twisted pasta that is similar to rotini, only larger in diameter.
Cook for 10 to 12minutes
ROTELLE
Also known as Ruote, Ruotine
Pasta shaped like six spoke cartwheels or Wagon Wheels
This shape makes interesting salads, casseroles and stir-fry dishes. Add to
soups, or simply top with sauce and enjoy.
Try this recipe....RUOTE WITH LEMON, OLIVES AND BACON

SAGNARELLI
This flat ribbon Italian pasta is about 5 cm long, and has a ridged border.
SAGNE INACANNULATE
This type of pasta is a long, ribbon shape which is approximately ¾ inches
wide that is twisted to form a spiral shaped tube.
The tubes are approximately 13 inches long after they are twisted to form
the tube.
SEME DI MELONE
Semi di mela, Midolline, Semoni, Risone
Small pasta shaped similar to flat melon seeds suitable for vegetable or
thin soups
STELLE
Also called stellette, Stellettine, Stelle, Astri, Fiori di Sambuco
Small star shaped pasta that contains a hole through the center of the
star, suitable for vegetable or thin soups

STELLINE
A smaller version of stelle pasta.
STRINGOZZI
Narrow Umbrian pasta ribbons that are thicker than spaghetti and look
similar to shoestrings.
The thickness of this pasta provides for a chewier texture.
SPACCATELLE
Short curved tube pasta shaped similar to a half circle.
SPAGHETTI
Also called Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli,
Vermicelloni giganti, Spaghettoni
"A Length of Cord"
America's favorite shape, Spaghetti is the perfect choice for nearly any
sauce, or it can be used to make casseroles or stir-fry dishes.
Long thin round strand pastas.
LOW CARB SPAGHETTI

. It has about 25% of the carbohydrates contained in regular pasta.
SPAGHETTINI
The ending -ini means small.
Spaghettini is just a thinner version of spaghetti.

SPAGHETTONI
A thicker version of spaghetti.
SPIRALINI
Are strands of pasta, coiled into a shape resembling a spring.
Similar to fusilli bucati, only spiralini is shorter and coiled closer together.
STROZZAPRETI
The name means "priest strangler" in Italian, and it refers to a pasta
shape that resembles a rolled towel.
Can be described as pieces of pasta that have been rolled across its width,
with each side rolled in the opposite direction. The rolled length is then
slightly twisted to resemble a twisted, rolled towel.
This pasta is very similar to casarecci and umbricelli only shorter in
length. Strozzapreti is approximately 1 1/4 inches in length.
TAGLIATELLE
Also called Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelle,
Fettucce romane, Fiadi
Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It
can be made with or without eggs and is available in straight strands or
coiled in a nest.
This is the classic egg noodle, perfect with rich or creamy sauces.

TAGLIERINI
Also called tagliolini, tonnarelli.
This is a narrower version of tagliatelle.
It is approximately 1/8 inch wide.
Cooking Time:
TEMPESTINA
Also named Seme Santo, Tempestina, Grattata, Peperino, Pepe,
Fregolina, Peperini di Genova, Vaporino, Piselli, Pisellini,
Grandinina soda, Grattini, Primaverine, Scintille
Tiny solid beads of pasta, suitable for vegetable or thin soups
TRENNE
Short lengths of triangular shaped pasta flattened on one side,
that is hollow through the center.
Trenne pasta is 2 ¼ to 2 ½ inches in length.
TRENNETTE
This is a smaller variety of trenne, narrower in width than trenne and only
1 ¾ to 2 inches in length.
Do not confuse trennette with trenette, which is a different type of pasta.

Trenette is a ribbon pasta

TRENETTE
Or Trinette
This is a ribbon pasta very similar to mafalda but thinner in width. It is
slightly wider than ¼ inch and has a rippled edge on one side.
Trenette is also used to refer to a ribbon pasta that is thicker than linguine
and tagliatelle, but it is narrower in width, approximately 1/8 inch wide.
Traditionally served with pesto
TRIPOLINE
A wide, flat ribbon pasta that has one rippled edge and one straight edge.
They are available in straight strands or coiled in a nest.
TORCHIO.
These pasta shapes resemble torches, the better to scoop up chunky
sauces.
TORCHIETTI
Also called Troffiette
A delicate ``little torch'' shape made from a sheet of pasta rolled into a
thin cone. Unlike the other tube shapes, torchietti are usually made from
egg pasta.
Try this recipe....MEATBALLS WITH TORCHIETTI

TORTELLI
Also known as anolini
This is a medium or large size, rectangular or square stuffed fresh pasta,
filled with vegetables, ricotta, cheese or meat based filling
The size and shape of tortelli will vary in different regions.
They are also made folded and wrapped into a hat shape.
MEZZALUNA
TORTELLI
TORTELLINI
Very small size fresh or even dry pasta, stuffed with meat based special
filling and formed by folding circles of pasta in half to form a half circle
after the filling is added and then twisted to form the shape of a little hat.
By tradition it is only suitable for meat broth or casserole
TORTELLONI
A larger version of Tortellini.

TORTIGLIONI
Tube pasta similar to rigatoni.
Tortiglioni is narrower in width than rigatoni and its surface ridges spiral
around the tube, rather than run parallel to the length as they do on
rigatoni.
TORTOLLE
Short cut pasta suitable for salads or soups
TROFIE
Trofie pasta shape are pieces of pasta that have been rolled on a flat
surface until it forms a rounded length of pasta that has tapered ends. It
is then twisted into its final shape. A thin stick can also be used to wrap
the pasta length around to assist in forming the twisted shape.
TROFFIETTE
Is a smaller variety of trofie.
TRIPOLINI
Translated to little bows.
Generally used to describe tiny bow tie shaped pasta, but it is sometimes
used to describe a wide strand of pasta that has a wavy edge on one side.
Cook bow tie shaped pasta for 6 to 8 minutes.

TUBETTI
Small tubular pasta shape, which are similar to ditalini but slightly longer
in length.
TUBETTINI
Is the name for tiny pasta tubes that are a smaller version of tubetti.
TUFOLI
Also called Maniche, Gigantoni, Occhi di elefante, Elefante,
Canneroni grandi, Occhi di bove
This is a slightly curved, tube pasta that is approximately 2 inches long
and 3/8 inch diameter, with straight cut ends and suitable for vegetable or
meat sauce pasta and for casseroles
UMBRICELLI
This is a pasta shape is similar to strozzapreti and casarecci only different
in length. Umbricelli is approximately 1 3/4 inches long. Umbricelli is also
the name given to a pasta that is a long strand pasta that is slightly
thicker than spaghetti.

VERMICELLI
Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a
salad or stir-fry ingredient.
VERMICELLONI
A thicker version of vermicelli.
ZITI
Also named Boccolotti, Zitoni, Zituane, Candele
It is a medium-sized, tubular pasta shape very similar to penne but
slightly curved with a smooth surface.
Works perfect for chunky sauces and meat dishes. It also makes
wonderful salads, baked dishes and stir-fry meals.
ZITI-CUT
It is available cut in short lengths of 1 1/2 to 3 inches and is also available
in long lengths of approximately 10 inches.
The shorter lengths are sometimes found with a slight curve to them.
Cook for 9 to 12 minutes, depending on size.

ZITI-LONG
LongTube pasta with a hollowed out center, which is approximately ¼ inch
in diameter.
It is available in long lengths of approximately 10 inches and is also
available cut to shorter lengths of 2 to 3 inches.
Cooking Time: Cook for 9 to 12 minutes, depending on size.
ZITI RIGATI
Ziti pasta with a ridged outer surface.
Cook for 9 to 12 minutes, depending on size.
ZITONI
(pasta lunga)
A slightly wider version of ziti pasta.

ZITELLINI
OTHER POPULAR SHAPES
CANELLONI
CREPE
RICCIOLE
SPECIAL SHAPES
RACCHETTE CUORE-HART

TAGLIATELLE
Ragu Bolognese
Ingredients:
1/2 lb. ground beef
1/2 lb. ground veal
3 Tbsp. unsalted butter
1 small carrot, diced fine
1 small onion, diced fine
1 center rib celery, diced fine
1/2 cup dry white wine
1 can (35 ozs.) San Marzano tomatoes with liquid
salt
freshly ground black pepper
Preparation:
1.-Place the beef and veal in a heavy 4 quart Dutch oven. Place the pan over low heat.
Cook, stirring to break up the meat into small pieces, until the meat is a uniform grayish
color. Transfer to a bowl.
2.- Increase the heat to medium and add the butter. Heat until the butter is bubbling. Stir
in the carrot, onion and celery. Stir until the vegetables are softened, about 5 minutes.
Add the wine and boil until reduced to 2 tablespoons.
3.- Return the meat to the pan. Add the tomatoes and their liquid and stir to break them
up. Heat to simmering. Adjust the heat so only one or two bubbles rise to the surface at a
time. (Long, slow cooking is essential.) Cook, stirring occasionally-more frequently as the
sauce thickens-until the sauce is very thick, about 2 to 2 1/2 hours. halfway through the
cooking, season sparingly with salt and pepper. The finished sauce should be more like
very small pieces of meat bound with a thick tomato mixture than like a tomato sauce
flecked with piece of meat. Adjust the seasoning with additional salt and pepper to taste.
GNOCCHI
A delicious Classic Marinara Sauce
Ingredients:
1/4 cup Extra Virgen Olive Oil
8 cloves garlic, peeled and crushed
3 pounds fresh ripe plum tomatoes, peeled and seeded or one 35 ounce can of peeled
Italian tomatoes, seeded and lightly crushed, with their liquid
salt
Peperoncino (crushed red pepper) to taste
10 fresh basil leaves, roughly torn
Gnocchi
Preparation:
In a medium-size, non-reactive saucepan, heat the olive oil over medium heat. Add the
garlic and cook until lightly browned, about 2 minutes. Carefully add the tomatoes and
their liquid. Bring to a boil and season lightly with salt and crushed red pepper. Reduce the
heat to a simmer, breaking up the tomatoes with a whisk as they cook, until the sauce is
chuncky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is
finished. Taste the sauce and add salt and pepper if necessary. Makes about 3 1/2 cups or
about 6 servings

SPAGUETTI OR LINGUINI
Oil and Garlic
Ingredients:
2 Tbsp. extra virgin olive oil
2 small cloves garlic, thinly sliced
2 ounces spaghetti or linguine
1/4 cup Chicken or Meat Broth, preferably homemade
1/2 tsp. lemon juice
salt
freshly ground black pepper
Preparation:
Heat a large pot of generously salted water to boiling over high heat.
Heat the oil and garlic in a heavy skillet over medium heat just until the garlic begins to
sizzle. Reduce the heat to very low and fry just until the garlic begins to turn golden brown
around the edges, about 4 minutes. Remove the skillet from the heat.
Add the pasta to the boiling water, stirring to separate. Boil, stirring frequently, until the
pasta is tender but firm in the center, about 6 minutes.
Meanwhile, return the skillet to the heat. Carefully pour in the broth and heat over medium
heat to boiling. Boil until the sauce is reduced by half.
Cook the pasta al dente and drain in a colander, shaking to remove excess water. Turn the
pasta in the sauce and turn into a warmed bowl. Makes 1 serving
PENNE
Tuna Sauce
Ingredients:
2 Tbsp. olive oil
1 garlic clove, crushed
1 small can plum tomatoes
pepper
1/2 medium onion, chopped
3 anchovy fillets
6 1/2 oz. can tuna
1/2 lb. penne
Preparation:
Heat olive oil in a frying pan, add onions and saute 5 minutes.
Add garlic, cook until onions start to brown. Add anchovies. Crush them with a spoon.
Add tomatoes, simmer covered to form a sauce, about 15 minutes. Drain the tuna and
break into large flakes; add tuna to sauce with a little pepper (anchovies and tuna are
already salty).
Simmer, uncovered, for 5 minutes. Juices will evaporate and sauce will thicken.
Serves 2.

DITALINI
Pasta Fagioli I
Ingredients:
1 28 oz. can crushed tomatoes
1 can cannellini beans, undrained
1 tsp. oregano
1 lb. Ditalini, cooked firm (drain, reserve 1 cup liquid)
4 Tbsp. extra virgin olive oil
3 garlic cloves, minced
grated Parmesan cheese
red pepper flakes
salt/pepper
Preparation:
Saute garlic in olive oil, add tomatoes, salt and pepper; simmer 15 minutes.
Add oregano and cannellini beans, simmer 10 minutes longer. Add cooked ditalini and
some reserved water, if needed, stir around, let set 5 minutes. Serve with grated cheese
and hot pepper.
FIDELLINI
Zuppa di Cipolle con Uova (Onion Soup with Eggs)
Ingredients:
1/4 cup olive oil
3 to 4 fresh tomatoes, chopped
3 to 4 cups water
Parmesan cheese
Friselle or dry toast Italian bread
2 large sweet onions (sliced thin)
salt/pepper
Preparation:
Saute onions until golden brown and soft texture. Add tomatoes, salt and pepper. Simmer
about 5-10 minutes, stir occasionally, add water and simmer another 5 minutes. Break
eggs, slide into onion mixture and let poach. Place Friselle or Italian bread in soup plates,
serve one or two eggs on each plate. Ladle onion soup over all. Sprinkle with cheese.
Serves 4 for a quick lunch.

ROTELLI
Rotelli and Mushrooms
Ingredients:
2 lbs fresh white mushrooms
8 medium sized (about 1-1/4 ounces) plum tomatoes, cut in eighths
1 medium (about 1 cup) onion, thinly sliced
4 large garlic cloves, thinly sliced
1/2 tsp red pepper flakes (optional)
1 1/2 cups dry white wine
1 can (15 oz) tomato sauce
1 tsp salt
1/2 tsp ground black pepper
1 cup Rotelli or other short pasta
Preparation:
Trim mushroom stems, cut large mushrooms in halves. In a large saucepan, combine
mushrooms, tomatoes, onion, garlic, red papper flakes (if using), wine, and tomato sauce;
bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Raise heat to
high, remove lid and cook until thickened, about 10 minutes. Season with salt and pepper.
Meanwhile, in a medium-size saucepan, bring 6 cups salted water to a boil. Add rotelli;
cook until tender, yet still slightly firm, about 8 minutes; drain and add to the mushroom
mixture; toss gently. spoon into shallow soup bowls, dividing evenly. Serve with crostini
made with thick slice of toasted Italian or other peasant bread, spread with green olive
pesto. Serves 4
FARFALLE
Farfallette Dolci (Fried Bow Wings or Bow Knots)
Ingredients:
6 eggs
3 Tbsp. granulated sugar
3 cups flour
1/2 tsp. orange flavoring
oil for frying
1 tsp. almond flavoring
1/2 cup confectioners sugar
1/4 tsp. salt
2 Tbsp. butter, softened
Preparation:
Beat eggs, sugar, salt and flavourings. Place flour on board, cut in butter, add eggs and
knead until a smooth ball. If dough is too soft, gradually add a little flour. Divide dough in
4 pieces; roll each piece to 1/4" thickness on floured board. Cut with pastry cutter into thin
strips, 6" long and 1" wide, tie into a loose knot. Deep fry until golden brown drain and
sprinkle with confectioners sugar.

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GNOCCHETTI - GNOCHETTI SARDI

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Fresh gnocchi is found in a variety of shapes, such as ovals, shells,

Try this recipe....BAKED GNOCCHI WITH CHEESE SAUCE

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Try this recipe…LINGUINE PESTO

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Try this recipe....LAYERED EASY LASAGNA

Try this recipe....LASAGNETTE WITH VEAL AND CHEESE BALLS

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MACCARONI PASTA LUONGA

Try this recipe…MINESTRONE

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NOODLES - LONG EGG NOODLES

NOODLES - MEDIUM EGG NOODLES

NOODLES - WIDE EGG NOODLE

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Try this recipe....BEST PRIMAVERA PASTA ORZO SALAD

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Try this recipe....PAPPARDELLE WITH PORK AND PAPRIKA

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PEARL PASTA- PERLINE

Try this recipe....TUSCAN WARM PASTA SALAD WITH ARTICHOQUE

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Try this recipe....RAVIOLI WITH PEAS AND ARTICHOKES

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RISONE IS A LARGE RISI

Try this recipe....RISSONI WITH BLUE CHEESE AND CARAMELIZAD ONIONS

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Try this recipe....RUOTE WITH LEMON, OLIVES AND BACON

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LOW CARB SPAGHETTI

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Do not confuse trennette with trenette, which is a different type of pasta.

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Try this recipe....MEATBALLS WITH TORCHIETTI