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Anellini:
Translates as "little rings", this pasta is from Sicily. It can be served in soup or used in baked dishes, the most common of which is timballo. (Timballo is a layered and baked pasta dish made with pasta, meat, sauce and cheese. It's usually made for celebrations or parties.)
Region: Sicily
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Calamarata:
This unique pasta is best served with calamari, mussels, clams or other shellfish. Delicious with a light tomato sauce.
Region: Campania
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Cannolicchi:
A pasta with distinctive coiled ridges shaped like a rare clam from the Adriatic Sea. Serve with seafood sauces.
Region: Abruzzo
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Casareccia:
A curving, twisted shape which catches sauce in its grooves.
Region: Abruzzo
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Farafalloni:
Meaning "large butterflies," this classic bow-tie shape tossed with "Sugo Pronto" tomato sauce is popular amongst Italian children.
Region: Campania
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Fregola Sarda:
Fregola Sarda is a durum wheat toasted pasta from Sardinia that is usually served with either a shellfish broth or soups.
Region: Sardgena
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Gnocchette:
These small, ridged shells are shaped to resemble potato gnocchi. Great in soups or with beans.
Region: Sardgena
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Orzo:
Present almost everywhere in Italy, rice-shaped Orzo is great in soups or as a side dish.
Region: All over Italy
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Pasta al Ceppo:
Meaning "pasta on a stick." Pasta al Ceppo was originally shaped by wrapping dough around knitting needles. Delicious with mushroom sauce.
Region: Abruzzo
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Riccia:
Cut with a fluted pastry wheel, these dense, elegant ribbons have rippled edges which create an interesting variation to Fettuccine.
Region: Lazio
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Torchio:
Reminiscent of a torch, this shape shows off the wonderful texture of the pasta. Best served with a chunky sauce.
Region: Campania
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Zite:
This smooth tubular pasta is known in Sicily as "bride's pasta". Baked zite is most often served at weddings.
Region: Sicily
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