On this Wikipedia the language links are at the top of pasta dishes page across from the article title. For list of dishes prepared using pasta, see List of pasta dishes. There are many different varieties of pasta.

For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Long pasta may be made by extrusion or rolling and cutting. Made with whole wheat rather than durum.

Hollow straws Translated from Italian: buco, meaning “hole”, and Italian: bucato, meaning “pierced”. Often coiled around a twig of local weed. Very thin spaghetti, often coiled into nests. Possibly from the thin iron square used to create the cleft.

Little ribbons: from affettare, “to slice”. Possibly from Latin lasanum or Greek lasonon, “Cooking pot”, or the Greco-Roman laganum, a flat piece of bread. Long rectangular ribbons with ruffled sides. From Tuscan papparsi, “to pig out”. In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers.

In Genovese dialect however the word means napkin and refers to the size and shape of the pasta. Very thick, irregular and long, hand-rolled pasta. A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. Spaghettini and spaghettoni are slightly thinner or thicker, respectively.

Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”. Named after the guitar-like device used to cut the pasta, which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are “strummed” so the slivers of pasta fall through. Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. From the Italian tagliare, meaning “to cut”. Thin ribbon ridged on one side.

A traditional pasta round that is thinner than spaghetti. Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside. Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. Short lengths extruded into a S shape. Translated as “castle dweller”, for the shape of the pasta loosely resembles that of a long, flowing robe.

Cellentani, amori, spirali, tortiglioni, or fusilli rigati. Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Long, thick, corkscrew-shaped pasta that may be solid or hollow. The word fusilli presumably comes from Italian: fuso, meaning “spindle”.

Note: different shapes can be attached to this name. Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco. A single S-shaped strand of pasta twisted in a loose spiral. The name derives from the Italian for twins. Not to be confused with gnocchi dumplings. Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope.