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Alsoknownas Perciatelli, Bucati a thick spaghetti-like pasta with a hole running through the center.

A thinner version of the Bucantini also known as Perciatelli. Bucatini a thick spaghetti-like pasta with a hole running through the center.

Cannelloni are a cylindrical type of pasta served similar to a lasagna, baked with a filling and covered by a sauce.

Also known as ‘casareccia’ in certain areas of Italy. Casarecce are short pasta noodles with curled edges and a groove down the middle.

Serve with thick and thin sauces.

Chitarra, or square spaghetti. Traditionally pressed through wires to cut a thick, squared sided spaghetti. A great alternative for normal spaghetti.

Conchiglie, commonly known as “shells”.

The shell shape of the pasta allows the sauce to adhere to it.

Serve with a thick and chunky sauce.

Fettuccine is a type of pasta popular in Roman and Tuscan cuisine.It is a flat, thick pasta traditionally made of egg and flour. Serve with thick and chunky sauce.

Fusilli, also known as Rotini in the U.S. is a corkscrew shape pasta. Serve with chunky sauces

Alsoknow as Campanelle, this pasta is shaped like a cone with a ruffled edge,or a bell-like flower. Gigli means ‘Lily’, in Tuscany. Served with a thick sauce,or in a casserole.

A flat sheet ready to bake or can be pre-cooked for an open style lasagna.

Linguette is a narrower version of the more famous linguine. This pasta variety is also known as linguettine. Serve linguette with shellfish.

Linguine is a long flat pasta, and a great replacement for any Spaghetti dish.

Lumache Rigate is a hollow curved pasta that looks similar to a snail.

The ‘Rigate’ means with ridges.

Serve with thick or creamy sauces.

Maccheroni aka Macaroni are a form of tube-shaped pasta. They are smaller than both Ziti and Rigatoni. The ‘Rigati’ means with ridges.

Mafaldine, also known as Reginette is flat and wide with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. Serve with thick and meaty sauces

Mandilli de Saea / Fazzoletti de Seta / Handkerchief pasta is tradtionally from Genova, Liguria and commonly served with pesto.

These are extra thin sheets of pasta that should be see through once cooked.

Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. Serve with thick meat or tomato sauces or in soups

Riso, or also known as Orzo are small rice grain shaped pasta shapes commonly used in soups, stews or in a thick sauce replicating risotto.

These are semi dried.

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine, originating from the region of Tuscany. Serve with thick and chunky sauces.

A long curved pipe shaped pasta, that makes a great alternative to Penne or Macaroni.

Radiatori are small, squat pasta shapes that are said to resemble, and literally translates as, radiators. Serve with thick sauces.

Rigatoni are a form of tube shaped pasta. They are larger than penne and ziti, they are also sometimes slightly curved. Serve with thick sauces.

Rotelle is a wheel shaped pasta often used to decorate soups and salads. The spokes of the wheels are good for capturing ingredients like meat, cream and seafood sauces.

Spaghetti is a long, thin, solid, cylindrical pasta .It is a staple food of Italian cuisine. Serve with thick and thin sauces.

Also know as Angel Hair, Spaghettini is thinner spaghetti that has a diameter of 0.8mm. Serve with thick and thin sauces.

Taglioni is a type of ribbon pasta, similar to tagliatelle. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is known as Tajarin. Serve with thick sauces.

Ziti are a form of tube-shaped pasta. They are larger than penne, but smaller than Rigatoni.

The ‘Rigati’ means with ridges.