Agnolotti

Agnolotti
Agnolotti is a variety of stuffed pasta similar to ravioli or tortellini. Agnolotti are very popular in Piedmont, where residents know a lot of interesting recipes to prepare them. The name itself means “priest’s hat” and it resembles a semi-circular shape of the traditional dumplings. In reality he form is not important because agnolotti always taste delicious.
More about Agnolotti

Bavette

Bavette
Bevette is a narrow and oval pasta that lookes like a flattened spaghetti, its length ranges form 1.4 to 1.8 mm – very popular in southern Italy. It needs to be cookedfor about 6 minutes in boiling water. Bavette are an essentail element of Mediterranean cuisine. They are served with sauces, as an additive to meat, cheeses or vegetable and as a separate dish as well.
More about Bavette

Bucatini

Makaron Bucatini
Bucatini pasta, popular in Rome and Sicily, owes its name to a small whole passing through its center („buco“ - Italian word for hole). At a first glance bucatini resembles spaghetti, but in reality its thicker. It plays n important role in Italian regional cuisine. Bucatini pasta is produced from durum wheat, in order to maintain its elastic structure. This pasta kind is sold in dried form as well and can be eaten raw.
More about Bucatini

Buckwheat pasta

Buckwheat pasta is known as well under the name “soba pasta”. Flour produced from buckwheat grain constitutes approximately 30% of is composition, but some of the wheat flour is added as well. Soba is very similar to spaghetti pasta with one exception - it has a light brown color given by buckwheat. This type of pasta is very popular in Japan, but it is gradually gaining recognition all around the world.
More about Buckwheat pasta

Cannelloni

Cannelloni
Cannelloni is a type of pasta also known as manicotti. Cannelloni pasta are large tubes with a diameter of about 2.5 cm and length of 7.5 to 10 cm. In Italian cuisine cannelloni are treated as a shell which gets filled with all kinds of stuffing such as meats, vegetables, cheeses and sauces.
More about Cannelloni

Capelletti

Capelletti
Cappeletti, meaning „small hats“ come from Modena. This pasta is similar to tortellini but their ends are curled differently - in the shape of the hat’s brim. They are served with broths or socks. The stuffing can be made with meat, vegetables or cheese. If you do not want to serve them with soup, you may as well prepare a cream sauce, meat sauce or melted butter. As a curiosity in northern Italy it is a tradition to start Christmas dinner with cappelletti broth.
More about Capelletti

Capellini / Capelli d'angelo

Capellini / Capelli d'angelo
Cappelli d’angelo (angel’s hair) is a type of oval, thin pasta, equal in length to spaghetti. Commonly used in soups and children dishes.
More about Capellini / Capelli d'angelo

Cencioni

Some people call the shape of cencioni a small cloth, to others they are similar to petals of a flower. Regardless of whether we call it a cloth or a petal, cencioni pasta always will have an oval form slightly turned-over from one side to the top, moreover one of the surfaces is always rough in order to keep the sauce added on it. 
More about Cencioni

Chinese pasta

Chiński jajeczny
Eggs are main ingredient  of Chinese pasta, they have characteristic structure and color. It is a base in many Chinese dishes, especially dish called “chow mein” (pasta fried with noodles, shrimp, vegetables, etc.) Available in stores in fresh and dried form but mostly in the dried one. Similarly to the Italian pasta, Chinese pasta can be prepared at home. You just have o stick to the basic principle which is adding eggs to the dough.
More about Chinese pasta

Conchiglie / Conchigliette / Conchiglioni

Conchiglie/Conchigliette/Conchiglioni
Conchiglie is pasta in a shape of see shells in different sizes. We have conchiglie in tiny, suitable for soups shapes, larger ones may be on the other hand stuffed or roasted. As we see conchiglie is a very versatile type of pasta used in many dishes throughout the world. Many shops often sell them under the ordinary name “shells” (which comes from their shape of course).
More about Conchiglie / Conchigliette / Conchiglioni

Cresti di galli

Cresti di galli is an Italian name for rooster’s comb, it is commonly knows as elbows, or elbows with decorative frill. This pasta has such an unusual shape that it is difficult to prepare it at home, therefore it is a lot easier to get it at a neighborhood store.
More about Cresti di galli

Farfalle

Farfalle pasta
Farfalle pasta  are often referred to as “butterflies” or “bows” do to more consumer-friendly name than native Italian. Moreover farfalle pasta is very popular around the world and is used in a wide variety of dishes. It is easily available in stores, what is interesting, despite appearances it is also easy to do at home using simple equipment.
More about Farfalle

Fettuccine

Fettuccine
Fettuccine is one of the most popular types of pasta, known and available in stores and restaurants around the world. Fettuccine have a shape of long ribbons which suit a wide range of sauces. Frequently seen in he company of Alfredo sauce. In Italian “fettucine” means “little ribbons” and indeed when on a plate this pasta resembles a pile of ribbonsInstead of fettucine, some manufacturers call them fettuccini. Anyway, fettuccine are related to tagliatelle - another type of ribbon pasta.
More about Fettuccine

Fusilli

[Fusilli pasta]
Fusilli is very popular pasta all around the world. It is most commonly used in pasta dishes that contain unusual shapes. It can be used for main dishes, casseroles, salads and soups. It is available in most stores, but can be home-made as well. You can make them from standard dough, you just need to caught it in wide strips and twisted gently o get a screw driver shape.
More about Fusilli

Garganelli

Garganelli
Garganelli are short, coiled tubes with a characteristic groove, they com from the region of Emilia Romagna. Their preparation is very time-consuming and requires specialized equipment (which is the “comb” for garganelli). If you decided to do them yourself, on the Internet you will find many recipes on how o make them at home. You will definitely need eggs, flour of semolina type (ground durum wheat), grated Permasan cheese and nutmeg. Mix the ingredients and knead he dough, once it gets uniform leave it in the refrigerator for 30 minutes.
More about Garganelli

Gemelli

Gemelli
Gemelli pasta shape resembles the letter “s” in its horizontal position, therefore the pasta gives an impression of two tubes twisted together. Interestingly the visual effect of the two gemelli pieces is only an impression because in fact it is made from only one piece.
More about Gemelli

Gnocchi

Gnocchi
Gnocco is an Italian word for dumpling, they can be made from potatoes, however the variety made from typical pasta dough is more recognizable. Just like Italian pasta, gnocchi can be served with sauces or cheese. If you want to serve them alone you should pour a little butter seasoned with garlic on the top. Gnocchi can be served with tomatoes, pesto or alfredo sauce. A good solution is provided by serving gnocchi with all kinds of vegetables such as artichokes, asparagus or eggplant.
More about Gnocchi

Lasagne

Lasagne
Name lasagne refers to both pasta type and dish name. Lasagne pasta is wide, long and flat patches which are perfect for cassaroles (pasta pies). They tightly cover dishes made with meat, cheese and tomato sauce. The actual name “Lasagna” Italians have borrowed from Greeks but only a small number of people is aware of it.
More about Lasagne

Linguine

Linguine
Linguine is a classic Italian pasta that comes from the region of  Campania. The name can be pronounced as both “linguine” or “linguini”. Regardless of the pronunciation their name is translated as “tongues”.
More about Linguine

Lumache

Lumache
Lumache pasta has the shell shape but it is slightly different from conchiglie. Their shape resembles more a snail shape, moreover the name “lumache” in Italian means “snails”. Thanks to the form, lumache pasta are very versatile because they are suitable for sophisticated dishes as well as for simple, easy ones prepared for the youngest.
More about Lumache

Maccheroni / Macaroni

Maccheroni / Macaroni
Maccheroni pasta is produced from durum wheat which makes it thick and elastic. Typical maccheroni does not include eggs and is rather mass-produced in factories than at home, mainly due to the difficulty of tubular shape. The name “macaroni” comes from the Italian “maccheroni” which not only determines the specific tubular pasta but is a general term for many types of hollow pasta like penne or ziti as well. Macaroni is often eaten with cheese sauce.
More about Maccheroni / Macaroni

Orecchiette

Orecchiette
Orecchiette in Italian means “small ears”, however Italian orecchiette pasta do not have much in common with ears besides the name of course. Main characterization of orechhiette is that they are thinner in the center and thicker outside. This pasta type is very popular in Puglia in southern Italy. Bothpasta and read are a very important element of local cuisine. Interestingly, orecchiette, widely available in Italy are becoming more and more popular abroad.
More about Orecchiette

Orzo

Orzo
Orzo pasta is similar to grains or rice in shape and size. It can be used in many different dishes and it is up o a consumer if he or she will add it to the soup or o another dish. “Orzo” in Italian means “barley” its appearance and size can be compared to this grin as well as o to the before mentioned rice.
More about Orzo

Other Pastas

Other
As a curiosity, in Italy there are almost 300 pasta types! However each Italian housewife when asked about the number of pasta types in Italy will tell you that there are as many pasta types as Italians. Pasta is divided in pasta secca (dry pasta) and pasta fresca ( fresh pasta). All pasta are made from eggs or egg yolks and different types of flour, moreover they can be of varying thickness and shapes.
More about Other Pastas

Pansotti

Pansotti
Type of stuffed pasta in the shape of triangle with crinkle-cut edges. This pasta type is very popular in the northern regions of Italy such as Liguria mostly Recco (part of Liguria). Dough which is used to make pansotti pasta does not contain eggs.
More about Pansotti

Pappardelle

Pappardelle
Pappardelle are flat Italian pasta cut in wide, long ribbons. When talking about the width pappardelle will be classified between taliatelle and lasagne. It is server mainly in winter with heavy sauces, with addition of game, which tastes vest when it is full-blooded and warm.
More about Pappardelle

Penne

Penne
One of the most popular pasta in the shape if inclined tube, it has come to us from Campania, southern Italy. Penne pasta are available in stores around the world. It is one of the main dishes of Italian restaurant menus. The shape of the pasta is loved by the people form United States. The name penne comes from the Italian word “pen” (“penne” is plural) and means a feather cut at an angle towards the end. Penne can be either smooth or corrugated, applicable to many dishes from casseroles to soups.
More about Penne

Ravioli

Ravioli
Ravioli is a variety of stuffed pasta in a shape of “cushion” made of dough ( then can be oval, squared or rectangular). This dish is just as popular in Italy as it is abroad. Ravioli may be bought in both fresh and frozen version. There is no “gold” recipe for ravioli stuffing - freedom and creativity are very advisable moreover, sauces which they can be composed with complement the delicious dish. Ravioli can be prepared at home, only if someone like culinary experiments with new flavors.
More about Ravioli

Rice Pasta

Rice pasta
Rice pasta is made from rice or rice flour, depending on the country or the manufacturer. Rice pasta can have different shapes and sizes from Wester spaghetti shape to Asian ribbons. Moreover rive pasta may also be used in various dishes. Rice pasta is available at stores and is mainly found in the departments of Asian products, sometimes in the departments of gluten-free products, as well as healthy food stores or among products of companies which specialize in gluten-free articles having its originate in Asia.
More about Rice Pasta

Rigatoni

Rigatoni
Rigatoni pasta is very recognized in Italian cuisine, it is characterized by the tube form and stripes on the outside of the tube. “Rigati” in Italian means “striped” which of course is a reference to the tube. They are served especially in central and southern Italian cuisine.
More about Rigatoni

Risi

Risi
Pasta in rice shape. The name comes form an Italian word “risi” which simply means “rice”. It is also known as risoni pasta which in shape and size resembles Chinese rice. It is recommended to be used primarily for soups, sometimes i can be replaced with orzo.
More about Risi

Ruote

Ruote
Ruote pasta is as well known under the name “wheels”, their shape resembles car wheel, which is obviously a reference to he meaning of the Italian word “ruote”. Their design looks very good in soups, salads of all kinds and sauces accompanied with meat and creamy Alfredo, where the liquid is poured through “spokes” of wheels.
More about Ruote

Soy pasta

Soy pasta
Soy pasta is made from green mung bean,pea flour and corn flour. Soy pasta is very popular in China, Korea, Japan and Thailand where it is treated as vegetable because of its composition. In English soy pasta is referred to as “cellophane noodles” due to its transparent color.
More about Soy pasta

Spaghetti

Spaghetti
Spaghetti is the most common type of pasta and dish name. Many people call a dish with spaghetti pasta - “spaghetti” not looking at which sauce, or type of pasta  have been used ( linguine , spaghetti , fettucine , etc. . ) . First of all spaghetti is round, long and thin pasta called “strings” or “ small strings”. Worldwide there are a lot varieties of spaghetti but the most popular are two types: the typical prepackaged, available at any retail store and one theat is a little bit thinner.
More about Spaghetti

Tagliatelle

Tagliatelle
Tagliatelle is a typical Italian pasta , used for all kinds of dishes and combined with many kinds of sauces. There are several types of tagliatelle -they vary in thickness and size. For example, tagliolini instead of being flat are cylindrical. Bavette is still flat, but thinner, bevettine on the other hand is even thiner from bavette . The chef decides what type of pasta is most suitable for particular type of dish. In many cases exchanging one kind of past for another does not have a significant impact on the quality and flavor of the dish.
More about Tagliatelle

Tortellini

Tortellini
Tortellini pasta are round stuffed dumplings , known not only in Italy but all over the world. The stuffing can consist of mushrooms, meat or cheese . This type of pasta can be served in many different ways . The store sells fresh, dried and frozen tortellini. Of course they can be made at home with a little bit of time and willingness.
More about Tortellini

Trenette

Type of pasta, which is most popular in Liguria and Genoa. It is narrow and flat, similar is shape to linguine . The most famous dish which base is trenette is " Tenette al pesto ", where pasta is served with pesto alla Genovese ( sauce made ​​from basil leaves ) .Trenette pasta can be served as well with green beans and potatoes, (are cooked with pasta). Main characteristic of trenette is that the dough from which they are made does not contain eggs.
More about Trenette

Tubetti / Tubettini

Tubetti / Tubettini
Tubetti pasta comes from Campania - region in southern Italy. Pasta is in the form of tubes, pipes, and its typical diameter has no more than half an inch. Some restaurants serve dishes with long tubetti , but in most recipes short tubetti are used. Tubettini are primarily added to soups, such as minestrone. Tubetti are compared with penne pasta , but the main difference is the fact that the penne are narrower but longer than tubetti. Usually tubetti are added to soups and broths, both freshly cooked and those in cans.
More about Tubetti / Tubettini

Ziti

Ziti
Ziti pasta has many definitions, whichever you use , each containes a description of the shape which ziti should have. The name has derived from the plural of " Zito ", which in Italian means - the bridegroom . Ziti are sometimes directly compared to  penne , by virtue of its tubular shape, moreover it has also strips in a length of two inches. Rigatoni is also similar, however, it is broader than the ziti or penne. In penne the opening is wider than the hole in the drinking straw.
More about Ziti