Spaghetti alla chitarra- Square spaghetti, made of egg and flour.
Spaghettini- A slightly thinner version of spaghetti.
Spaghettoni- A slightly thicker version of spaghetti.
Spirali- Spiraled tubes.
Spiralini (Scharfalini)- Tightly coiled spirali.
Stelle- Small star-shaped pasta.
Stortini- Smaller version of elbow macaroni.
Strapponi- Strips of pasta ripped from a sheet.
Stringozzi- Similar to shoelaces.
Strozzapreti- Rolled across their width. Similar to Sicilian casarecce.
Su Filindeu- Extremely rare pasta, made of equal strands of thinly pulled and folded dough and laid in the sun to dry.
Tagliatelle- Ribbons of egg-based pasta. Generally narrower than fettuccine.
Taglierini- Thinner version of tagliatelle.
Testaroli- Looks like testicles.
Tortelli del Mugello- Potato-filled pasta.
Tortelli- Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. About 30x35 mm in size. Sweet variations can be found (tortelli cremaschi).
Tortellini- Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20 mm in size.
Tortelloni- Round or rectangular, similar to tortelli but larger (38x45 mm). Stuffing usually does not include meat.
Tortiglioni- Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.
Treccioni- Coiled pasta.
Trenette- Thin ribbon ridged on one side. Slightly thicker than linguine.
Trenne- Penne shaped as a triangle.
Tripoline- Thick ribbon ridged on one side.
Tripolini- In larger varieties these are sometimes called farfalle tonde. Small bow tie-shaped pasta with rounded edges.
Trofie- Thin twisted pasta made of durum wheat and water.
Tuffoli- Ridged rigatoni.
Vermicelli- A traditional pasta round that is thinner than spaghetti.
Vesuvio- Corkscrew-shaped pasta.
Ziti- Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. Ziti candelati are longer, zitoni a bit larger
Spaghetti alla chitarra- Square spaghetti, made of egg and flour.
Spaghettini- A slightly thinner version of spaghetti.
Spaghettoni- A slightly thicker version of spaghetti.
Spirali- Spiraled tubes.
Spiralini (Scharfalini)- Tightly coiled spirali.
Stelle- Small star-shaped pasta.
Stortini- Smaller version of elbow macaroni.
Strapponi- Strips of pasta ripped from a sheet.
Stringozzi- Similar to shoelaces.
Strozzapreti- Rolled across their width. Similar to Sicilian casarecce.
Su Filindeu- Extremely rare pasta, made of equal strands of thinly pulled and folded dough and laid in the sun to dry.
Tagliatelle- Ribbons of egg-based pasta. Generally narrower than fettuccine.
Taglierini- Thinner version of tagliatelle.
Testaroli- Looks like testicles.
Tortelli del Mugello- Potato-filled pasta.
Tortelli- Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. About 30x35 mm in size. Sweet variations can be found (tortelli cremaschi).
Tortellini- Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20 mm in size.
Tortelloni- Round or rectangular, similar to tortelli but larger (38x45 mm). Stuffing usually does not include meat.
Tortiglioni- Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.
Treccioni- Coiled pasta.
Trenette- Thin ribbon ridged on one side. Slightly thicker than linguine.
Trenne- Penne shaped as a triangle.
Tripoline- Thick ribbon ridged on one side.
Tripolini- In larger varieties these are sometimes called farfalle tonde. Small bow tie-shaped pasta with rounded edges.
Trofie- Thin twisted pasta made of durum wheat and water.
Tuffoli- Ridged rigatoni.
Vermicelli- A traditional pasta round that is thinner than spaghetti.
Vesuvio- Corkscrew-shaped pasta.
Ziti- Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. Ziti candelati are longer, zitoni a bit larger