Acini di pepe: Small, tiny, pellet shaped made with wheat flour.
Anellini: Medium-small, ridged, tubular pasta cut in thin rings.
Arrowroot Vermicelli: Very thin, Chinese noodles.
Bucatini: Long, hollow tubes, used with pesto and sauces containing pancetta, vegetables, and cheeses.
Candele: Long, large, tubular shaped. Ideal for all meat sauces.
Cannelloni: Large cylinders stuffed with a variety of fillings.
Capellini or Capellini D’Angelo/Angel Hair: Very, fine, solid, cylindrical pasta.
Capellini Tagliati: Broken angel hair.
Cavatappi: Medium-thin, hollow, ridged pasta twisted into a spiral and short in length.
Cellophane noodles: Bean starch noodles made from mung beans and come as vermicelli or a flat, wide noodle. Needs to be soaked in boiling water for 10 minutes or until soft, and then drained. Can be deep-fried direct from the package.
Conchiglie or Shells: Large or medium with a ridged shell shape. Medium shells for tomato, meat, and butter sauces. Giant shells for stuffing and baking.
Conchigliette/Little shells: For soups with vegetables or lentils.
Couscous: Granules of pasta made from semolina flour. Couscous is typically cooked by steaming over boiling water or used in a stew.
Cresti di Gallo: Ridged, hollow, elbow-shaped noodles, ruffled along one edge.
Ditaloni Rigati: Narrow tubes “thimbles” available in smaller sizes and ridged or smooth, used in soups with beans.
Egg Flakes: Tiny, flat squares.
Egg Noodles: Ribbons in varying widths.
Elbow Macaroni: Narrow, curved tubes, about 1 inch.
Farfalle/Butterflies: Flat, rectangular, pinched in center to resemble a butterfly or bow. For oil-based sauces, butter, tomato and cheese based sauces.
Fedelini: Very fine ribbon pasta, similar to vermicelli.
Fettuccini: Long, flat, ribbon-shaped, about 1/8-inch wide.
Fiochetti/Bowties: Rectangle, flat, curled up and pinched in the center to form a bow.
Funchetti: Little mushroom-shaped egg pasta for hearty soups.
Fusilli: Long, corkscrew-shaped strands, thicker than spaghetti. For meat sauces and baked pasta dishes.
Fusilli Corti: Short twists form hollows to hold meat, ragu, and ricotta.
Gnocchi: Dumplings filled with ricotta or mashed potatoes. Served with tomato, butter or meat sauces.
·Hokkien: Asian yellow wheat noodles. Soak in boiling water, covered, for 1-2 minutes or until softened, and drain.
Lasagna: Large, flat noodles about 3-inches wide with curly edges.
Linguine: Thin, slightly flat, solid strands, about 1/8 – inch wide. For “white” and “red” clam sauce, pesto, and oil-based sauces.
Macaroni: Thin, tubular, in various widths. May be long like spaghetti or shorter lengths.
Manicotti: Thick, ridged tubes, cut straight or on an angle.
Mostaccioli: Medium size tubes with angle-cut ends. May be ridged.
Orecchiette: Smooth, curved rounds of flat pasta, for thick, rustic sauces or with vegetable sauces and ragu.
Orzo: Tiny pasta shape that resembles large grains of rice.
Pansotti: Pot-bellied dumplings. Cut from 2 inch squares, stuffed, and folded into triangles, with straight or fluted edges.
Pappardelle: Derives from “pappare,” to gobble up. Fresh types 1 inch wide with fluted edges. Dried egg pappardelle have straight sides.
Penne Grandi (Sardi): Large tube shapes are for use with ragu, meat, and robust vegetable sauces containing broccoli or cauliflower.
Penne Lisce: For chunky tomato sauces, meat sauces, and cream sauces.
Penne Mezzanine: The smallest penne, for light vegetable sauces and tomato sauces.
Penne Rigate: Ridged, for butter based sauces, meat or vegetable creations, and cheese sauces.
Ramen noodles: used extensively in Japan, although Chinese in origin. For Japanese noodle soups. The fresh noodles need to be boiled until they are tender before adding to soup. Dried instant noodles only need boiling water poured over them to be cooked.
Rice Noodles: Various widths (up to about 1/8 inch), long, straight ribbons, and rice vermicelli, very thin.
Ravioli: Stuffed squares of pasta filled; cheese, vegetable, or meat fillings, usually made by hand, or bought fresh.
Rigatoni: Thick- ridged tubes for meat and sausage sauces, fresh tomato sauces, vegetable sauces, and baked timbale.
Rotelle: Spiral shaped.
Rotini: Small, round, 6-spoked wheels for meat and cheese sauces.
Shanghai noodles: Soft, flat, fresh wheat noodles. Found in Asian supermarkets. For Chinese soups and stir-fries.
Soba noodles: Long, thin Japanese noodle made from buckwheat. Sometimes wheat flour is added as well as flavorings such as green tea, shiso leaves and black sesame seeds.
Somen noodles: Fine white Japanese noodle made of wheat and water or egg yolk. Cook lightly in boiling water and served cold with a dipping sauce or in soups.
Spaghetti: Solid, round strands ranging from very thin to thin. For spaghetti sauce, fish sauces, or oil-based sauces.
Taglierini: Paper-thin, ribbon about 1/16-inch wide. Also known as tagliarini, tagliolini, and tonnarelli.
Tagliatelli: Very thin, delicate flat noodle, for cream sauces and other sumptuous sauces.
Tortellini: Little pies. Made from 2-inch disks of pasta and filled with either meat or cheese.
Tortiglione: Hollow spirals. Also called succhietti (from the word for a drill bit). Short hollow spirals for meat or cheese sauces.
Tubetti: Medium-small (usually about as thick as elbow macaroni), tubular. Perfect for minestrone.
Tubettini: Little tubes used in light soups.
Udon noodles: Soft, creamy, buff-colored Japanese wheat flour noodles. For boiling in stock or soup broth.
·Vermicelli: Very fine cylindrical, similar to capellini and fedelini. Vermicelli and fedelini, broken up, for broth-based soups. Thicker varieties are suitable for sauces.
Ziti: Medium-size tubes. For ragu and meat and vegetable sauces, and baking.
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