pasta [1]

Made from hard wheat semolina and water, shaped into various forms and dried; it is an essential ingredient in Italian cooking that is bought ready-made.

conchiglie

Small shell-shaped pasta that can be served with a sauce or added to soup or pasta salads.

spaghetti

One of the best-known forms of pasta and the most extensively used; it is traditionally served with tomato or meat sauce.

fusilli

This spiral-shaped pasta is thinner and longer than rotini, but can replace it in most recipes.

rotini

Because of its spiral grooves, it readily holds meat, cheese and vegetable sauces; it is also ideal for salads.

spaghettini

Thinner than spaghetti but thicker than angel hair pasta or vermicelli noodles; it is particularly well suited to delicate sauces.

fettucine

Thicker but not as wide as tagliatelle, this pasta is often served with Alfredo sauce.