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Macaroni The anglicized version of the Italian maccheroni, a hollow, tubular, short, sturdy dried pasta of various sizes. It may be straight or ‘elbow’ (curved).

Farfalle A sturdy pasta named for the butterflies its shape resembles, sometimes also called bow ties.

Fusilli A sturdy pasta twisted into a spiral or twist, either long or short, and in the case of fusilli bucati, hollow.

Penne Short lengths of hollow, tubular sturdy pasta cut diagonally at both ends like the quill pens for which it is named.

Conchiglie A sturdy pasta shaped like the conch-shell for which it is named. Its surface may be ribbed or smooth.

Cavatappi Short lengths of hollow, tubular, sturdy pasta, spiralled like corkscrews, for which they are named.

Gnocchi Hollow, shell-like shapes, ridged on their convex surface, with a closer resemblance to conchiglie than gnocchi (see p44).

Rigatoni Large hollow sturdy tubes of pasta with a grooved exterior surface.

Rotelli/ruote Small wheels of dried pasta, with hubs, spokes and smooth or grooved rims. Rotelli also denotes a spiral pasta.

Animaletti Dried pasta extruded in the form of various animal shapes; appealing to children.

Tubettini Very short lengths of small, hollow, dried pasta, literally called ‘tiny tubes’, typically used in light soups.

Orzo/risoni Small pasta, shaped like grains of rice, although named after barley. It is especially used in soup.