Pasta Identification

"Corkscrew" is a common nickname for this twisted pasta.

• Penne Rigate
• Rotelle
• Radiatore
• Fusilli

You may also know this as "bow tie" pasta.

• Farfalle
• Ditalini
• Cavatappi
• Cavatelli

This pasta is said to resemble little ears.

• Campanelle
• Pennoni
• Cavatelli
• Orecchiette

Identify these pastas from left to right.

• Papardelle, Linguine, Cavatelli
• Linguini, Fettucini, Cappellini
• Fettucini, Tagliatelle, Angel Hair
• Bucatini, Linguini, Pastina

Some folks call 'em "snails." We call 'em "yummy."

• Chiocciole
• Conchiglioni
• Tubettini
• Mostaccioli

This variety is quite similar to several others, but it's all in the angle.

• Tubettini
• Ziti
• Mostaccioli
• Penne Rigate

The name for this twisted strand pasta derives from the Italian word for twin.

• Gemelli
• Ditalini
• Conchiglie
• Bucatini

This name, in its full form, translates loosely as "bride's macaroni." Appropriately enough, it's often served baked at weddings.

• Stelette
• Manicotti
• Ziti
• Orzo

Call us loopy, but we think this looks like a telephone wire. A very delicious telephone wire.

• Fusilli Lunghi
• Rigatoni
• Fettuccine
• Anellini

We "wheely" like the shape of this quite festive pasta.

• Cappelletti
• Gigli
• Riccioli
• Rotelle

Name these pastas from left to right (thickest to thinnest).

• Bucatini, Angel Hair, Cavatelli
• Linguini, Capellini, Spaghetti
• Spaghetti, Vermicelli, Capellini
• Spaghetti, Bucatini, Tagliatelle

This big ol' shell is best when it's stuffed with ricotta and sauce.

• Lumaconi
• Conchiglioni
• Cavatelli
• Gigli

Fun pasta shapes are in full flower when these are in the mix.

• Stelette
• Campanelle
• Fiore
• Pennoni

The name means "barley" in Italian, and it's shaped like rice, but it's made of plain 'ol wheat flour.

• Orzo
• Bucatini
• Casarecci
• Riccia Larga

This curly-whirly pasta is ideal for locking in sauces.

• Rigatoni
• Farfalloni
• Cellentani
• Galletti

This chunky, ruffled shape is almost as fun on the eyes as it is on the tongue.

• Strozapretti
• Radiatore
• Torchietti
• Trottole

It's "little bell" in Italian, and delicious in a stew or thick sauce.

• Trofiette
• Anellini
• Ruote
• Campanelle

From left to right these are...

• Stelette, Pastina
• Chitarra, Stelette
• Acini di Pepe, Eliche
• Pastina, Chitarra

These wee, hollow pasta pieces are simply smashing in soups like minestrone.

• Gramigna
• Trennette
• Tubettini
• Candele

Italian "little thimbles" are often found in Pasta E Fagioli.

• Ditalini
• Rigati
• Tortiglione
• Trofiette

Outside ridges allow this pasta to grab and hold oil and butter based sauces.

• Taglierini
• Linguine Fini
• Penne Lisce
• Penne Rigate

This robust, ribbed shape can stand up baking and the thickest, chunkiest sauces.

• Candele
• Rigatoni
• Cavatappi
• Cannelloni

You've already seen the bigger shells, but the l'il version has a name all its own.

• Conchiglie
• Mafalde
• Malloreddus
• Casarecci

Stuff and bake this oven-friendly hollow pasta with cheese, herbs, and thick sauces like Bolognese.

• Quadrefiore
• Manicotti
• Pansotti
• Mafalde