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Anelli / aniline: small rings used for soup
Bucatini: Long medium tubes used for basic pasta dishes
Cannelloni: Large, thick round pasta tubes
Capelli d¡¦angelo: Thin strands of ¡¥angel hair¡¦ very similar to spaghetti
Cochiglie: Ridged tiny shells the size of lentils.
Cresti di gallo: curved shape, brown in colour.
Ditali/ ditalini: Short tubes similar to macaroni
Eliche: Loose spirals.
Farfalle: Bows used as an interesting shape for pasta and sauce dishes.
Fettuccine: Medium ribbons
Fusilli: Long twists often used in desserts and sweet dishes.
Gemelli: Two pieces wrapped together to look like ¡¥twins¡¦
Lasagne: Sheets of flat rectangular pasta
Linguini: Long flat ribbons similar to fettuccini.
Lumache: Snail-shaped shells
Lumaconi: Big shells often used for fillings
Macaroni: Long or short cut tubes, a favourite with cheese sauce.
Orecchiette: Ear-shaped
Penne: Quill shaped small pasta
Rigatoni: Thick ridged tubes
Spaghetti: Fine or medium rods
Tagliarini: Thin ribbons
Tagliatelle: Broad ribbons
Torricelli: Worm shaped foul smelling pasta, a favourite with American Liberals
Vermicelli: Fine pasta, usually folded into skeins and stuffed/filled.
Vermincelli: (see Torricelli)
Ziti rigati: Medium sized ridged tubular pasta