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| SPECIALS |
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| Capellini (Angel hair) | Long, rounded, very thin | Hot | With light sauces, or tossed with olive oil and fresh steamed vegetables |
| Vermicelli | Long, rounded, thinner than spaghetti | Hot, can be used cold | With light sauces, or tossed in pasta salads |
| Linguine | Long, flat, narrow | Hot | Large enough to hold slightly thicker sauces, for example a marinara sauce |
| Spaghetti | Long, rounded, average thickness | Hot | With tomato-based sauces or baked in casseroles |
| Fettuccine | Long, flat, wider than linguine | Hot | Thick sauces, especially creamy sauces |
| Lasagna | Long, very wide, may be flat-edged or have curled edges | Hot | Baked, in lasagna and other casserole-type dishes |
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| Rotini (Spirals) | Fairly short spirals | Hot or cold | With thick/chunky sauces or in pasta salads |
| Fusilli | Long, corkscrew-shaped spaghetti | Hot or cold | Very versatile, good with most sauces, in soup or in pasta salad, |
| Tagliatelle (Egg noodles) | Same width as fettuccine or linguine, but not flattened | Hot | Baked dishes, soups, stroganoff |
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| Ditalini | Small, very short tubes | Hot or cold | Soups or pasta salads |
| Elbow macaroni | Curved tubes | Hot or cold | Baked dishes, or in pasta salad |
| Perciatelli (Long macaroni) | Long, thin, straight tubes | Hot | Use in place of spaghetti |
| Ziti | Slightly curved tubes, wider and longer than elbow macaroni | Hot or cold | Baked, in pasta salads, with thick sauces |
| Penne | Straight, medium-length tubes, often ridged instead of smooth, cut on diagonal | Hot | In soups, baked, with a wide variety of sauces |
| Rigatoni | Straight, short tubes, wider than penne, also ridged | Hot | Variety of sauces; ridges hold thick or creamy sauces well |
| Cannelloni | Large, long tubes | Hot | Stuffed |
| Manicotti | Longer and wider than penne, may be ridged | Hot | Stuffed |
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| Alphabets | Letters of the alphabet | Hot | In soups |
| Anelli (rings) | Small, O-shaped | Hot | In soups |
| Bow Tie Pasta | Squares pinched in the middle to form bow-ties | Hot | In soups and with grains, like buckwheat, in side dishes |
| Conchiglie (Shells) | Shells with one long, narrow opening | Hot or cold | In soups, baked, in pasta salads |
| Conchiglioni (Jumbo shells) | Like regular shells, but much larger | Hot | Stuffed |
| Orzo | Size and shape of grains or cooked rice | Hot | As side dish |
| Radiatore (Radiators) | Ruffled and ridged, like a radiator | Hot; can be used cold | With thick or creamy sauces, in soups, in salad |
| Ruote (Wheels) | Wagon wheels | Hot | In soups, casseroles, with thick sauces |
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| Agnolotti | Small, crescent-shaped, may be filled with a variety of meats or cheeses | Hot | With variety of sauces |
| Gnocchi | Dumplings, may have cheese, potatoes or spinach in dough | Hot | As side dish |
| Tortellini | Small, filled, ring-shaped pasta | Hot | Good with a variety of thick or creamy sauces |
| Ravioli | Usually round, with cheese or beef filling | Hot | Baked or boiled, with thick sauces |
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