Shell pasta (or conchiglie) is made in large, medium and small sizes. The small shells can be added to soups and stews to make them more filling, while the medium shells work well in casseroles as they capture some of the sauce inside them. The large shells are ideal for stuffing, baking and perhaps serving up as appetizers.

Macaroni is one of the more common types of pasta. It can be made as straight tubes or as short curves called elbows. Macaroni can be used as an ingredient in salads and soups, as well as in casseroles and other baked dishes

The strands of spaghetti are thin and at least 10 inches long. Spaghetti is a great choice for pasta which is to be tossed in or served with plenty of sauce. They are an integral part of the iconic spaghetti and meatballs dish, as well as the tasty spaghetti sandwich from Australia.

Angel hair pasta (known as “capelli d'angelo” in Italian) is made in very thin and delicate strands which cook rather quickly. It is often tossed with light sauces or it may be served in soups. Seafood also makes a good accompaniment for angel hair pasta.

Penne pasta is typically short, stout tubes with their ends cut at an angle. They may be penne lisce, meaning they are smooth on the outside, or penne rigate which have ridges right around. Being hollow makes penne pasta a good choice for dishes served with plenty of sauce.

Lasagna is traditionally used in layered dishes which include meats, sauce, cheeses and vegetables. In modern day cooking, the lasagna pasta gives its name to the well-known lasagna casserole dish.

Schupfnudeln are short, fat, rolled noodles similar to the Italian pasta known as gnocchi. They can be found as a part of the cuisine in areas of southern Germany and Austria. One popular way to serve Schupfnudeln is pan-fried with sauerkraut and bacon bits.

Cooked vermicelli pasta looks just as its name suggests – like little worms. This is true whether it is traditional Italian vermicelli or similarly shaped rice noodles found in parts of Asia and Africa.

Although they are popularly referred to as cellophane noodles, these transparent noodles are also called glass noodles, thread noodles or slippery noodles. They are also known as bean threads, which refers to the fact that they are often made from mung beans. Cellophane noodles can also be made from potato and yam starch.

The elbow is a variety of macaroni pasta – still hollow but made short and curved instead of straight and long. It is very well known and is often the preferred type of macaroni to use in classic macaroni and cheese dishes.

Pappardelle is a long, flat pasta from the Tuscany region in Italy. It is made with the edges either straight or fluted (rippled). Pappardelle is often served tossed in meaty sauces.

These fat, chewy noodles are a popular part of Southern Japanese cuisine. They are often sold fresh, which is when they have the best texture. Udon noodles are typically served in broths where they pair well with seafood and chopped scallion.

Rotelle pasta gets its name from its wagon wheel shape. It is often confused with the fiori pasta, which is somewhat similar in appearance. Close inspection will show, however, that fiori is actually flower-shape (as its Italian name suggests).

Linguine pasta has its roots in the northwestern regions of Italy. These long, not-quite-flat noodles are great for tossing in sauce and are frequently served with seafood dishes (traditionally clams) or pesto.

Campanelle (little bells) have ruffles around their edges, helping them to hold copious amounts of thick sauce when used in cheesy, creamy or meaty dishes. For this reason, campanelle pasta is often cooked in casseroles.

Ravioli are pasta pockets made up of pasta dough folded over a tasty filling. They can be served on their own, perhaps with olive oil lightly drizzled over it. Ravioli can also be placed in soups or have a generous helping of sauce poured over them.

This egg noodle is most often associated with Fettuccine Alfredo – a dish in which the fettuccine is tossed in a sauce of Parmesan cheese and butter. Fettuccine, however, is a common accompaniment to various meat-based sauces, such as ragus.

Although they are frequently called bow tie pasta, the Italian word “farfalle” actually means “butterfly.” Farfalle goes well in cold pasta salads and can also be served tossed in creamy or cheesy sauces.

Ziti resemble penne pasta but tend to be wider. Whereas the ends of penne are cut at an angle, ziti is usually cut straight across. Just like penne (and many other pasta varieties), ziti may have smooth sides (ziti lisce) or ridges (ziti rigate).

Rotini (meaning “spirals” or “twists”) is often used interchangeably with fusilli (meaning little spindles). Both types of pasta are shaped like a helix but rotini has its loops closer together. Rotini and fusilli are both good choices for adding bulk to salads or for use with sauce-filled dishes.

Small, soft gnocchi dumplings can be enjoyed on their own with just some butter and a sprinkling of cheese. They are also often served with pesto or covered in rich thick sauce.

Tortellini are stuffed, bite-sized pasta which are described as both ring-shaped and navel-shaped (which is why they sometimes go by the name ombelico). If tortellini are made in a large size, then they become tortelloni and can hold plenty more delicious stuffing inside.

Misua are very long and very thin wheat noodles which originated in southeast China. They are highly regarded in traditional Chinese cuisine and are often associated with both birthdays and longevity. Misua dishes frequently include some sort of seafood.

Rigatoni means “large ridges,” which describe the grooves on the outside of these short tubes. They look very much like a larger version of both penne (with ends cut straight) and ziti rigate (ziti with ridges). Rigatoni make a delicious addition to salads which also include chunky pieces of meat and vegetables.

Acini di pepe are very small, rounded pasta which is sometimes called pastina (for “tiny dough”). It is traditionally added to soup served at a wedding since it is thought to improve fertility. Actually, acini di pepe can be used in a wide variety of other soups on any occasion and is also often served in cold salads.

Cannelloni pasta is most often served stuffed, baked and with copious amounts of sauce poured over the top. While they can be bought as pre-formed cylinders, cannelloni are traditionally made as flat sheets and which are then rolled around the filling.

Orecchiette are small, dome-shaped pasta which get used in many different dishes but work particularly well with heavy sauces which also include vegetables and chunks of meat. Some versions of orecchiette are slightly larger and may have ridges on the inside.

Since it is a long, thin pasta, bucatini is very much like spaghetti but with one main difference – it is hollow. Bucatini pasta makes a good addition to rich, creamy sauces and casseroles.

Although “mohnnudeln” means “poppy seed noodles,” it is not the noodles themselves which contain poppy seeds – it is the dish they are traditionally served in. The noodles are actually made from potato dough.

Tagliatelle is a long, thin egg pasta which is very much like fettuccini but somewhat narrower. A bolognese sauce which includes ground meat is normally served over cooked tagliatelle in a dish called “tagliatelle al ragu.”

Spätzle noodles are a part of the local cuisine in several regions throughout Europe, although its name varies by location. It is usually served as part of a sweet or savory dish, accompanied by plenty of sauce.

Corzetti are thin, circular pasta which are stamped with a decorative design. The design works like the ridges and ruffles found on other types of pasta, providing spaces for sauce to accumulate on the pasta. Wooden stamps can be bought for making corzetti at home.

Gemelli pasta gets its name from the Italian word for “twin.” It is made to look like two intertwined pieces of noodles but in fact, it is just one hollow tube formed into a spiral shape.

Orzo is a small but versatile type of pasta. It is often added to salads, soups and rice, as well as cooked on its own to mimic risotto and other rice dishes. There are also naturally and artificially colored versions of orzo.

Radiatori is a short, stout and very ruffled pasta which is frequently used in casseroles and can help to add bulk to soups. Its deep ruffles mean that radiatori can stand up to use with heavy sauces.

Riccioli in Italian means “curls” while ricciolini means “little curls.” Riccioli pasta has a series of curls forming a spiral but the smaller ricciolini is a single twist. This variety of pasta is said to have originated in the Piedmont region of northwest Italy.

These thin pasta rings which are traditionally added to salads and soups are much more common than most people realize. They are the tasty rings in Campbell’s SpaghettiOs.

Cavatappi in Italian translates to corkscrew in English, which is what this slender, spiraling pasta resembles. It is described as a macaroni and is a common choice for use in making macaroni and cheese.

Despite its name translating to “meat noodle,” bakmi is not made of meat. It is a seasoned, yellow wheat noodle which is often served topped with a both minced and barbecued pork. It can also be served stir-fried with meat, vegetables and egg.

Capellini is similar to spaghetti in that it is made in the shape of very narrow and very long solid cylinders. Even though the strands are quite thin, capellini pasta is the bigger version of angel hair pasta which is called “capelli d'angelo” in Italian.