When viewing these descriptions, please remember that most pasta shapes have several names; the names can vary from region to region, and, in some cases, village to village. There are also a few pasta names that are used for two completely different shaped pastas.
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Acini di pepe - small spheres of pasta

Acomo pepe "peppercorns" - look like tiny beads

Alfabeto/Alphabets - pasta shapped as letters of the alphabet

Agnolotti aka Anglotti "priests' caps" - Piedmontese; small stuffed pasta; half circular or rectangular; sealed with tool for rippled edge; various ingredients (left-over meats and cheeses, usually a cured meat, rice); similar to ravioli; served in a broth or gravy, as a main dish with melted butter or a sauce, added to soups, combined with salad

Ammiscato (adj.) Mixed - not a type of pasta; refers to a variety of pasta shapes usually added to bean soup

Amori - corkscrew-shaped, ridged, hollow tube, about 1-2"long

Amorosi - twisted, elongated, tubular pasta

Anchellini aka Piombi - small beads of pasta, slightly larger than acini di pepe; best used in broths or thin soup

Anchellini aka Angiulottus - Sicilian ravioli stuffed with meat and fried

Anelli (ah-NEHL-lee)- small rings of pasta

Anelli Siciliani - larger Anelli

Anellini/Aneline (ah-nehl-LEE-nee)- smaller version of Anelli

Anolini aka Tortelli - small (about an inch or so in diameter) stuffed pasta; round or shaped like a half circle with ruffled or embossed edging; if in a half circle, similar to agnolotti pasta

Anolino aka Anvein - filled pasta, traditionally prepared in and around Parma; filling is generally bread crumbs soaked in a very dense meat gravy, with egg and grated cheese; served in a strong beef broth or consommé; has many variations in different cities

Armoniche (ahr-moe-NEE-kay) - “harmonica” - wavy half-ruffled medium to large pasta curved around a smooth inner surface; similar in size and shape to radiatore, but more resemble small harmonicas; may come in red, green, and other colors

Avemarie/Avemarias "Hail Marys" aka Corallini or Paternostri (Our Father) - resembles beads in a rosary; used in soup

Barbina aka Angel's hair, Cabellos de Angel, Capelvenere, Fidelini, Fedelini, Cappellini, Sopracappellini, Capellini fini, Bassetti Tagliolini a nido, Barbine a nido - thin strands often coiled into nests

Bastoncini - small, stick-like pasta; used in soups

Bavette - long, flat, narrow ribbon pasta; similar to tagliatelle, only narrower

Bavettine - narrower version of bavette

Bigoli aka Bigui, Pincinelli - whole wheat version of spaghetti, often thicker

Black Pasta/Squid Ink Pasta - pasta made with the extract from the ink of ocean squid; actually black; salty and somewhat sweet; (another version - dual colored pasta (due colori) produced by combining a ball of black colored pasta with a ball of natural or white colored pasta.; dough formed and rolled out so that the colors do not blend

Bonarelli - thin ribbons of pasta

Bucatini - thick spaghetti-like pasta with a hole running through the center

Bumbola - shape resembles a bumble bee; approximately 1 1/2 inches long; two winged extensions coming out from each side; the open body or oval of the pasta used to "catch" and retain sauces spread over the pasta

Calamarata - wide ring shaped pasta, no doubt named for its resemblence to the suckers on squid (calmari)

Calamaretti - smaller Calamarata

Campanelle aka Gigli “Bells”- small cone-shaped with a ruffled edge

Candele aka Ziti, Zite, Boccolotti, Zituane “candle”- tube with very large diameter; long and smooth surface

Canederli - big dumplings made from leftover bread, cubed and soaked in milk, water, or broth then speck (smoked matured ham) and/or cheese and herbs added; serve with hearty, flavorful dishes like stews, boiled meat or soup; from Trentino and Alto Adige

Canestrini - small pasta for soup

Cannelloni - meat or cheese filled tubes of pasta cooked in oven

Cannerozzetti - ridged, tubed pasta

Cannolicchi - short tube with a wide, spiral grooved surface resembling a screw; when cooked, it unfurls, looks like a corkscrew

Capelli d'angelo - Angel Hair pasta, thinner than all the Vermicellis

Cappellacci - pasta; stuffed pasta squares; dumplings often stuffed with spinach and ricotta; larger version of Cappelletti

Capellini - from the Latin "capelli" for "hair" - very thin round pasta strands, slightly thicker than Angel Hair pasta

Cappelletti "little hats" - similar to tortellini; vary in shape; usually, a ring-like band of stuffed pasta with a peaked point in front and a pinch in the back; typical fillings meat purée or cheese; usually served in meat broth or tomato sauce

Capricci “whimsy” - irregularly shaped pieces, look like small sections of dried ocean coral, usually in colors

Capunti - (cah-POON-tee) - rolled pasta shaped like open pea pods or canoes

Casarecci/Ccesariccia/Casarecce - short (2”) lengths of pasta that have been rolled across its width, with each side rolled in the opposite direction, then slightly twisted; S-shaped wed from the end; similar to strozzapreti and umbricelli only longer

Cassulli - curved pasta with horizontal ridges

Castellane - ridged shell pasta, rolled to a long oval shape; orginally named Paguri after a tiny crab whose shape it resembles; renamed Castellane, meaning "castle dwellers"

Casunziei - half-moon shaped stuffed pasta, crimpled along the edges; similar to ravioli, cappeletti or pasta and can be stuffed with various ingredients; served as main dish with sauce, added to soups, or with salad ingredients; different versions exist

Cavatappi - 'S' shaped macaroni; also - tubular corkscrew or spiral shaped pasta about 1-inch long, native to southern Italy

Cavatelli - small shell shaped pasta with a rolled edge; similar in shape but slightly shorter than caserecci; most often found as the small shell shaped pasta.asarecci - short lengths rolled into an 'S'

Cavaturi (cah-va-TOO-ree) - small rolled or folded pasta pieces; traditional pasta cut from Puglia, along with cavatelli and orecchiette

Cellentani - corkscrew shaped tube with a ridged surface

Cellophane Noodles - very thin and transparent noodles, made from Mung Bean starch

Cencioni “Little Rag" - oval-shaped with a slight upward curl; looks like a small boat hull; rough texture, ridged to hold a variety of pasta sauces; chewy for entrees or salads

Chestnut Pasta - pasta made from chestnut flour, often with duck and other game

Chifferi - short and wide macaroni

Chiocciole - shell-shaped pasta

Chitarra - similar to spaghetti, but square rather than round

Cialzon - stuffed pasta; looks like a half-round sun with rays; about 1 ½” radius, crimped edges look like rays of the sun

Cicatelli - boat shaped, oval with somewhat scalloped edges; similar to cavatelli, but longer and more twisted shape

Ciriole - thicker version of Chitarra

Cocciolette aka Abissini - small shells, for soups and salads

Conchiglie (pasta shells) - medium sized ridged shells, roughly the size of lentils

Conchiglioni (jumbo shells) - usually prepared by stuffing the pasta after cooking, then baking it

Conchigliette aka Tofettine, Coccioline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, Cappettine- small Conchiglie

Corallini aka Avemarie (Hail Marys) or Paternostri (Our Father); resemble rosary beads, used in soup

Corn Pasta - pasta made from corn flour, (wheat and gluten-free); bright yellow, taste like, well, corn; grainier than wheat pasta

Corzetti - coin-shaped pasta dating back to the days of the Genovese Republic, embossed with the family crest

Couscous - the smallest of all pasta varieties; looks like little beads

Creste di galli (creste) - short tubular curved pasta with a ruffle along the length of the outside curve; sometimes brown

Croxetti - disc-shaped, thin, Ligurian pasta; hand stamped with the family arms on one side and different designs on the other

Culingione - stuffed pasta , oval- shaped, with a crimped top

Denti di cavallo "horse's teeth" - similar to rigatoni but smaller

Ditali/Ditalini (dee-tah-LEE-nee) “little thimbles” - tiny, very short tubes of pasta similar to macaroni

Elbow macaroni - most common type of pasta; short, curved tube

Eliche "propellors" - loose spirals

Elicoidali - slightly ribbed tube pasta

Fagioloni aka Sciviottini, Cannolicchi piccoli, Fagioloni, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini - short (1”), straight, narrow, pierced tube (also - string beans, French beans)

Farfalle "Butterflies" - medium-sized pasta with a crimped center and pinked edges to form the shape of a bow tie; available in several sizes

Farfalle rotonde - similar to Farfalle, except its ends are rounded

Farfallone - larger version of Farfalle pasta

Fedelini "little faithful ones - a very thin, spaghetti-like pasta, somewhat thicker than vermicelli

Fettuce - wider version of fettuccine

Fettuccia Riccia aka Ricciarelle, Riccioline, Sfresatine, Manfredine, Riccia Larga, - double-wide (½
‘+) curled large tagliatella

Fettuccine - "Little ribbons" known as Tagliatelle in Northern half of Italy - flat pasta strands; often paired with Alfredo Sauce, a rich cream sauce with Parmesan cheese

Fettucelle - narrower version of fettuccine

Fettuccelle Ricce aka Nastrini, Reginette, Reginelle, Fettucce ricce - curled fettuccine, ½” wide

Fideos - short thin noodles

Fideuà Spanish - Short and thin tubes similar to Gomito Maccheroni; also, a Spanish dish made with such pasta

Filini - smaller version of fideos

Fiochetti - aka Farfalla - medium-sized pasta with a crimped center and pinked edges to form the shape of a bow tie; available in several sizes

Fiori - similar to rotelle and route but more flower-shaped than round

Fogile d'Oliva "olive leaves" - shaped like leaves of the olive tree; usually made with spinach powder to create an olive green coloring

Francesine aka Stricchetti Tondi, Saliere, Farfalle tonde, Fiocchetti - rounded bowties with pinked edges

Fregola or Fregolone aka Sardinian couscous or Italian couscous - possibly originating in North Africa; small round balls, similar to other soup pastas; sometimes mistaken as a grain; often associated with the Sardinia; also prevalent in other parts of Europe as well as Africa; nutty flavor comes from toasting; more flavorful than couscous; two main sizes; small is Fregola Pasta, larger is Fregolone;

Funghetti - shaped like a mushroom; used mainly in soups

Funghini - smaller mushroom-shaped pasta

Fusilli - hollow corkscrew or spiral shaped pasta about 8-inches long; often used in desserts and sweet dishes

Fusilli Bucati/ Fusilli Col Buco - variety of fusilli that has a tightly-spiraled shape formed from a strand that is hollow through the center, similar to bucatini

Fusilli Lunghi - very long fusilli

Fusilli Napoletani/Fusillo Calabrese - long (spaghetti-length) fusilli

Fusilli Stretti - more tightly-wound corkscrews for thick, chunky sauces

Fusilloni - large version of fusilli; corkscrew shape and rough texture allows it to hold both creamy and chunky sauces well; enlarges greatly after cooking

Galletti (gah-LEH-tee) “cocks’ combs” “young rooster” - semi-circular tubes with ruffled edges

Garganelli - square egg noodle rolled into a tube, similar to penne; comes with or without ridges

Gemelli - "Twins" - medium-sized pasta consisting of two short pasta strands that are twisted together into a spiral shape

Gigli (aka Ballerine, Riccioli, Campanelle) “lilies“ - conical flower-shaped pasta with a fluted edge

Gnocchetti (No KET ee) - smaller version of gnocchi

Gnocchi (NO key) - small potato dumpling that is made with potatoes, flour and egg, or semolina flour and egg; can also be made with other ingredients added for flavor, such as spinach, ricotta, Parmesan, etc.; generally shaped like a hollowed shell, similar to the shape of cavatelli pasta, but with a ridged surface

Gomiti - wide 'C' shaped ridged tubular pasta

Gomito Maccheroni - elbow macaroni

Gramigna - thin, short, curled hollow strand of ; shape resembles a half circle with one end curled in

Jàccoli - thick spaghetti

Kluski noodle - curly wide egg noodle,; different ethnic groups have different, but similr, such noodles;
Kluski Sląskie (Silesian noodles) - large coin sized circular noodles made of mashed potatoes and potato flour
Kluski Czarne (black noodles), aka Kluski Zelazne (iron noodles) Upper Silesia; made of minced potatoes, potato flour, and whole potatoes
Kluski Lane (poured noodles) - very small kluski formed by pouring a watery dough made of eggs and flour onto boiling water or soup
Kluski Kładzione (laid noodles), - made of eggs, milk and flour; crescent-shaped; laid onto boiling water with the tip of a spoon often, soda water is added
Kluchy z Lacha (noodles from a cloth) aka Pyzy, Kluski Drożdżowe, Kluski na Parze (yeast dumplings or vapour-cooked dumplings) Poland - a vapour-cooked noodle; somewhat related to Czech Knedliky

Laberinto "labyrinth" - hollow, helical pasta

Laianelle - moon-shaped ravioli usually stuffed with ricotta and covered with goat meat ragú

Laganelle - narrow lasagna noodles

Lanache - Puglisi; resembles thin Tagliatelle; often served with stuffed mussels and pecorino

Lancette - small pasta for soup

Langoustine - narrow and elliptic cross-section; long

Lasagne - name may come from Vulgur Latin "lasania", meaning "cooking pot"; ripple-edged strips about 2-1/4-inches wide and 10-inches long; also - name of dish consisting of layers of pasta, meat sauce, and often spinach and/or béchamel sauce

Lasagnette - narrower version of lasagna

Lasagnotte - longer version of lasagna, but not baked in long strips; instead broken into 2"-3" pieces, boiled and served with a hearty sauce

Linguettine - narrower version of linguine

Linguine aka Bavettine, Bavette fini, Radichini - "Little tongues" - narrow, flat, oval-shaped pasta; specialty of southern Italy; frequently paired with white or red clam sauce

Linguine Fini - thinner version of Linguine

Lucciole - short; used in vegetable or thin soups

Lumache - snail-shaped shells, with one end open, the other compressed almost to closing it

Lumachine aka Lumachelle, Lumachette, Cirillini - short-cut pasta suitable for thick sauces and soups look like little wooden shoes with a slice open at the toe

Lumaconi (loo-mah-COE-nee) - big shells, larger variety of Lumache, often used for fillings; usually prepared by stuffing the pasta after boiling, and then baking stuffed shell in oven

Macaroni - long or short cut tubes, used in US in Mac and Cheese

Maccheroni - many definitions, depending on time and region; once meant any pasta

Maccheroncelli - hollow pencil shaped pasta

Maglie di Ziti - short, curved, tubular pasta

Malfada/Malfade - flat noodle with ruffled edges; looks like a narrow lasagna noodle; about ½ - ¾ “ ; can come in short lengths of about 1 ¼ inches and long lengths of 10 inches or more

Maltagliati aka Strengozze - short wide pasta with diagonally cut ends, look like little eucalyptus leaves; often cut from scraps; also - thick short pasta tube with diagonally cut ends

Malfattini aka Pasta Grattata (Grated Pasta) - little pieces of pasta half the size of a grain of rice, for clear soups

Malloreddus aka Mezzapacchieri, Malloreddus Sarda, Gnocchetti Sardi - Sardinian; shaped similar to gnocchetti, but narrower; long, ridged pastas; look like small worms; flavored with saffron; usually served with simple tomato sauce or a rich lamb ragù

Manicotti - large ridged tubes used for stuffing; ridges help to hold sauce

Margherita Corleonese - similar to Reginelle, but not quite as wide

Margherite "Daisies" - ridged shells

Margheritin - smaller version of Margherite; used in soups

Mariconde - little pasta dumplings for broth

Marille - twin-tubed rigatoni

Maritati (mah-rih-TAH-tee) - mixture of two pasta shapes, Orecchiette and Cavaturi

Messinese - very large macaroni slit partway lengthwise for filling

Mezzani aka Perciatelloni, Mezze Zite, Regine, Scaloppi, Napolitano - ¼” diameter tube, smooth surface; long

Mezze Maniche "short sleeves" - short; similar to rigatoni

Mezzalune "half moons" - crescent shaped stuffed pasta

Mezze Penne - short version of penne

Mezzi Bombardoni - tubular; ¾” - 1” inch diameter , 2 ½” - 2 long; ends cut diagonally

Mezzi Paccheri - shorter version of Paccheri

Mezzi Rigatoni “half rigatoni” - shorter version of Rigatoni

Mezzi Tubetti - small, short tubed pasta; used in soups

Midolline - look like melon seeds

Mista - group of different pasta shapes, which can include small tubes of different sizes, short strands, and miscellaneous shapes

Molloni - unique shaped pasta is formed into a spiral that looks like a short, thick vine wrapped securely around a very sturdy stem; rough outer texture helps, along with the shape, to hold all types of sauces well

Mostaccioli "little mustaches" - diagonally-cut smooth-surfaced tubular shapes similar to, but larger than, penne

Mostaccioli Rigati - Mostaccioli with a ridged surface

Nocchette - little farafale for soup; also nochette - ring-shaped pasta (Abruzzo)

Nockerln Austrian, German; small oval dumplings served with soups, stews, goulash, etc., known as noques in Alsace; small gnocchi

Occhi Di Lupo (OH-key dee LOO-poe) “eyes of the wolf,” - large, square-cut penne-like pasta

Occhi di pernice - very small rings of pasta

Ondule - curly, short; used in casseroles or salads; look like undulating waves

Orecchiette (or-ek-YEH-teh) "little ears" - thick disk shaped pasta that is formed into bowls with the outer edge thicker than the center; along with cavatelli and cavaturi, one of the three traditional cuts from Puglia

Orecchiette Maritate - “married” orecchiette, again, from Puglia, orecchiette and in casarecci

Orzo “Barley” aka 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 - can be mistaken for rice, but is a pasta; usually used in soups

Paccheri (pah-CARE-ee) - large (1 ½ to 1 ¾” in length, 1” in diameter), unridged rigatoni-style tubular pasta, typically made only in the area around Naples,; used with everything from cream sauces to chunky vegetables sauces

Paglia e Fieno “straw and hay” - yellow tagliatelle (egg noodles), the straw, and green tagliatelle, the hay; often served with a cream or tomato sauce

Pansotti "little bellies" - stuffed triangular pasta whose edges may be pinked or crimped; from Liguria; filled with the local herb mixture called preboggion

Pappardelle - thick flat ribbon

Pasta al ceppo - shaped like a cinnamon stick

Pastina "tiny dough" - Any tiny dried pasta; most commonly used in soups; often used in baby food

Paternostri (Our Father) aka Corallini or Avemarie (Hail Marys) - resemble rosary beads; used in soup

Pearl Pasta aka Piombi - spheres slightly larger than acini di pepe

Penne - medium length tubes with diagonally cut ends

Penne ai Funghi - mushroom-flavored penne, color faded blue-grey; also name of dish with Penne and mushrooms (fungi)

Penne Lisce - smooth sided penne; pointed shape reminiscent of the old pen nibs (hence the name penne, meaning feather or pen)

Penne Rigate - from the Latin for "feathers" (reminiscent of old-fashioned quill pens) they are diagonally cut tubular shapes with ridged surfaces

Penne Zita - wider version of penne

Pennette (pen-NEH-teh) - short thin version of penne

Pennoni - wider version of penne; can be smooth or ridged

Perciatelli (pear-chuh-TELL-lee)- from southern Italian dialect "perciato" meaning "pierced through"; fat hollow strands; thicker Bucatini

Pillus - very thin ribbons

Pipe - hollow curved pasta that resembles a snail shell, with a wide opening at one end and a flattened, almost closed one at the other; similar to lumache, but smaller

Pipette - smaller version of pipe pasta, about 5/8 inch long

Pizzichi "pinched pasta" - short diagonally-cut pasta with rippled edgesabout 1 3/4 inches long and 3/4 inch wide; made from farro flour;brown in color, with a nutty flavor; 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 not stirred during the first 5 minutes of cooking

Pizzoccheri - ribbon pasta made from buckwheat

Punatalette/Puntaletta (poon-tah-LEH-teh) - similar to orzo; rice-shaped pasta used for soups and salads

Quadrefiore - thick square shaped pasta that has several lines of rippled pasta running down its length

Quadretti - small, square, egg pasta, usually used in broths or soups

Quadrettini/Quadrucci - tiny flat squares of pasta, used primarily for soups

Radiatori "Radiators" - short chunky pieces of pasta with ridges circling the pasta, which form a shape that resembles the grill of a radiator

Ravioli - pasta cushions filled with meat or spinach

Raviolo, ravioli-like small stuffed pasta prepared in a variety of ways, but most traditionally filled with ricotta, sometimes adding greens

Ravioloni (rah-vee-oh-LOE-nee) - big ravioli

Reginette/Reginelle - similar to lasangette; wide flat ribbon with rippled edges

Riccioli- egg pasta, similar in shape to fusilloni, rotini spiral, and rotelle pasta; formed into many layers of ridges, spaced closely together that spiral upward

Ricciolini - wide, 2 inch long pasta noodles that have a 90° twist; often used in soups

Rigatoncini - smaller version of rigatoni

Rigatoni - large ribbed tubes about 1-1/2-inches long, slightly curved

Risi Risoni, Pasta a Riso - different names of Risi type pastas; small rice or grain shaped pasta; slightly smaller than orzo; (singular form - riso)

Rombi - flat ¾ inch wide pasta that has rippled edges on both sides, and diagonally-cut; similar to the short cut ribbon pasta Mafalde except for the straight cut ends on the Mafalde

Rosa Marina, Rosamaria, Rosa Maria or Rosamarina - rice-shaped; similar to, but generally not as plump as, orzo; often considered the same; best used in soups

Rotelle (wagon wheels) - wheel-shaped pasta, aka Ruote; also - twisted pasta; similar to rotini, only larger in diameter, about 1-1/2-inches long

Rotini - corkscrew or spiral shaped pasta, about 1-1/2-inches long.

Ruote (Ruotine, wagon wheels) - shaped like six spoke cart wheels

Sagnarelli - rectangular ribbons with fluted edges

Sagne Incannulate - long tubes of twisted ribbon

Sciviottini aka Cannolicchi piccoli, Fagioloni, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini - pierced short pieces, similar to macaroni; used in soups and casseroles

Sedani “celery” - slightly curved, blunt-edged ridged tube

Sedani Rigate - straight cut, slightly curved tubes shaped much like Maglie di Ziti, but ridged and more narrow; more deeply ridged than sedani; 1 ½” long; smooth version of this pasta variety known as elephant's tusks (because of their curved shape) originally popular in the Naples area; later addition of thin grooves, similar to those found on celery, probably originated in Tuscany

Seme di melone - (seh-MEH dee meh-LOE-neh) “melon seeds” - look like flat melon seeds; used in soups

Semini "little seeds" - small pasta for soup; look like little seeds or orzo

Soba - (Japanese) - buckwheat noodles similar in shape to Fedelini (fine ribbon) or Tagliarini (flat ribbon)

Somen (Japanese) - long thin noodle strands that are similar to Vermicelli; made with semolina flour

Spaccatelli (spah-cah-TELL-lee) - long strand tube pasta, slit from top to bottom

Spaghetti "strings" aka Vermicelli, Fide, Ristoranti - round, thin strings of pasta, about 10“ long

Spaghetti Alla Chitarra aka Spaghetti
Guitar - square-cut spaghetti; named after the wire-stringed implement on which it is cut

Spaghetti (or Linguini) a Matassa - nested spaghetti; put in coil or figure 8 shapes before drying

Spaghetti Nero di Sepia - specialty of Sardinia, black- colored ( by squid ink) which adds to the texture; slightl tangy, briny flavor

Spaghetti Tagliati - cut (or broken) spaghetti for soups

Spaghettini - slightly thinner than Spaghetti, but thicker than Vermacelli

Spaghettoni aka Vermicelli, Vermicelloni, Filatelli, Vermicelloni giganti- slightly thicker than Spaghetti (2.6 - 3.5mm)

Spighe - looks like an olive branch

Spiralini - strands of pasta that are coiled into a shape resembling a spring; similar to Fusilli Bucati, but shorter and coiled closer together

Stelle - small star shaped pasta

Stelline - smaller version of Stele

Stivaletti (stee-vah-LEHT-tee) "little boots"; small, curving pasta tubes; look like little boots

Stortini - smaller version of elbow macaroni

Straccetti (Twisted Rags) - a grooved rectangular pasta strip that is coiled; should not be stirred while cooking; regarded as “priest stranglers" (see Strangolapreti, or Strozzapreti)

Strangolapreti/Strozzapreti "priest stranglers" "strangled priests" - pasta that have been rolled across its width, with each half rolled in the opposite direction; looks like a twisted, rolled towel; very similar to Casarecci and umbricelli only shorter in length; approximately 1 1/4 inch; also - the same name applies to Gnocchi in southern Italy

Strangozzi (strahn-GOAT-tsee) aka Ceriole - egg pasta from Umbria; long pierced little macaroni

Strascenate (Strascinata???) - (Apulian cooking) rectangles of pasta that have been dragged across a rough cutting board to give it a rough side and a smooth side; called Stagghiotte in Brindisi

Stringozzi - narrow Umbrian pasta ribbons; thicker than spaghetti; look like shoestrings; chewy

Strozzacavalli “horse chokers” - ribbon pasta, twisted so that it is formed into a round, thick strand about 8” long; loosens slightly when cooks

Surecilli "little mice" - small gnocchi

Taglierini - thinner version of Tagliatelle

Tagliatelle - broad ribbons, thinner than Fettuccine

Taleteller - thin strips of ribbon pasta

Tartufi “Black Truffles” - pastas, particularly ribbon and strand pastas, made with flecks of black truffle, giving it a subtle truffle flavor

Tempesta/ Tempestina aka Seme Santo, Grattata, Peperino, Pepe, Fregolina, Peperini di Genova, Vaporino, Piselli, Pisellini, Grandinina soda, Grattini, Primaverine, Scintilla - tiny solid beads of pasta, used in broths and thin soups

Testaroli - egg-less dough pasta; first fried like a crepe and then plunged into boiling water before serving; usually cut into diamond shapes, but can be cut into any flat shape or served round as they come out of the pan

Tofe - medium sized shell pasta

Tomago (Japanese) - Somen noodles enriched with egg yolks; made with semolina flour

Tonnarelli - long, square in cross-section (often handmade) spaghetti

Torchio aka Maccheroni al Torchio- look like the base of a torch; used with heavier sauces; shape helps to scoop

Torchietti "little torches” (tor-kee-EH-tee) - short, bell-shaped noodles from the Campania region of Italy

Torcoletti - (tohr-coe-LEH-tee) - twisted pasta shape, excellent for catching sauce

Tortelli/Tordelli - medium sized square stuffed pasta, flat around the scalloped edges

Tortellini (tor-teh-LEE-nee) - little pasta 'hats' with meat filling

Tortelloni (tore-teh-LOE-nee) - larger than Tortellini; also - large, trianglular pasta filled with ricotta, grana padano, eggs, parsley, and a hint of nutmeg, usually served before Christmas; can also be stuffed with puréed pumpkin

Tortiglioni aka Eliche, Fusilli, Spirali - narrower Rigatoni

Trecce Nere (squid ink) - see Black Pasta

Trenne - penne shaped as a triangle

Trenette - thin ribbon ridged on one side, smaller version of Trenne; also - long narrow strips of pasta

Tripoline/Tripolini aka Signorine - thick ribbon ridged on one side

Tripolini - small egg Farfalle used in soup

Troccoli - Tagliatelle made of durum flour and eggs, cut with a special tool, called troccolo, which looks like a grooved rolling pin; generally served with meat sauces

Trofie - thin twisted pasta; also - rounded length of pasta that has tapered ends; twisted into loose, irregular spiral; from the region of Liguria; may have curled ends

Troffiette - smaller variety of Trofie

Trottole - curled in rings around a center stalk; used in salads or soups

Tubetti - longer version of Dital

Tubetti Rigati “little tubes with lines” - 1/2" tubes; often used in soups, typically in minestrone

Tubettini - smaller version of Tubetti

Tufoli/Tuffoli aka Maniche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove - very large diameter (3/8 “) short (approx. 2“) slightly curved, tubular pasta; end may be straight cut or diagonally cut; may be smooth or ridged; large Rigatoni

Tuffolone - large, stuffed tubes; baked

Umbricelli - short strand pasta produced in the Umbria region of Italy; often considered to be a thicker version of Spaghetti; thick and chewy' traditionally made with a dough that does not include eggs; rolled across its width, with each side rolled in the opposite direction, then slightly twisted; S-shaped when viewed from the end; similar to Strozzapreti and Casarecci, but different in length; about 1 3/4 inches long; also - a pasta that is a long strand pasta that is slightly thicker than Spaghetti

Ventagli "fans" - short wide ribbons with a ruffled edge, somewhat shaped like a hand fan

Vermicelli - from the Latin "verme" for "worms" - round thin pasta strands that are thinner than Spaghetti

Vermicelloni - slightly thicker than Vermicelli

Viccillo - ring-shaped pasta filled with salami, mozzarella, and hard-boiled egg

Ziti or Zite aka Boccolotti, Zituane, Candele - long narrow hose-like tubes

Ziti rigati "bridegrooms" - Southern Italian; medium-sized tubular pasta about 2-inches long and slightly curved; often served at Sicilian weddings; Ziti Rigati has a ridged surface, while regular Ziti is smooth.

Zitoni (zee-TOE-nee). - wider version of Ziti

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