Acomo Pepe (tiny, bead-shaped pasta)
Bucatini (thick, hollow straws of pasta)
Bumbola (bee-shaped pasta)
Cannelloni (meat-filled tubes of pasta)
Capelli d'angelo (Angel Hair pasta - thinnest long shape pasta)
Capellini (very thin, round pasta strands)
Conchiglie (seashell-shaped pasta)
Cavatappi (tubular, corkscrew or spiral shaped pasta)
Cresti di gallo (curved-shape pasta, brown in color)
Ditali/ditalini (Short pasta tubes, similar to macaroni)
Farfalle (medium-size pasta, with crimped center & pinked edges; bow tie shape)
Fettucine (flat, wide pasta strands)
Fusilli (hollow, corkscrew or spiral shaped pasta)
Gemelli (medium-sized pasta, like two short pieces of tubular spaghetti twisted together)
Gnocchi (small dumplings, made from potato, flour or semolina)
I gomiti (short and curved, tubular pasta with semi-circle shape)
Lasagne (ripple-edged strips, about 2-1/4-inches wide and 10-inches long)
Linguine (narrow, flat pasta)
Lumache (snail-shaped pasta shells)
Lumaconi (big pasta shells, often used for fillings)
Mostaccioli (diagonally cut, tubular-shaped pasta)
Macaroni (long or short cut, pasta tubes)
Orecchiette (small, ear-shaped pasta)
Orzo (pasta usually used in soups)
Penne rigate (diagonally cut, tubular-shaped pasta with ridged surface)
P (fat hollow strands)
Perciatelli (fat, hollow pasta strands)
Radiatore (short, chunky, ruffled-shaped pasta)
Ricciolini (two-inch pasta strips, twisted gently)
Rotelle (corkscrew or spiral shaped pasta)
Rravioli (pasta cushions, filled with meat or spinach)
Rigatoni (large, ribbed tubes)
Rotini (corkscrew or spiral shaped pasta, about 1-1/2-inches long)
Spaghetti (round, thin pasta strands)
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