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pasta
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.
