| MANICOTTI | From the Italian for "little sleeves" or "muffs", pasta in the form of tubes, typically served stuffed with ricotta and baked in marinara sauce (9) |
| RIGATONI | Pasta in the form of ridged square cut tubes, typically about 1 inches long (8) |
| ZITI | Pasta in the form of tubes, served baked in a similar way to lasagne (4) |
| MACARONI | Pasta in the form of tubes (8) |
| EAR | Lead-in to "buds" or "muffs" |
| FUSILLI | From the Italian for "little spindles", pasta in the form of corkscrews or spirals for ragu or other sauce (7) |
| PICCOLOS | From Italian for "little", a word for small flutes aka ottavinos; organ stops of similar tone; ponies, quarter bottles, snipes or splits of champagne; or, in Sweden, bellboys or bellhops (8) |
| PORCINI | From the Italian for "little pigs" or "piglets", champagne cork-shaped wild edible ceps, "kings of mushrooms" or penny-buns that are highly prized by chefs and foragers (7) |
| VERMICELLI | Very fine strands of pasta whose name comes from the Italian for 'little worms' |
| PESTO | Sauce originating in Genoa in the Liguria region of northern Italy in the mid-nineteenth century, typically served with pasta (5) |
| PANINI | Grilled sandwich whose name is the plural of the Italian for 'little bread' (6) |
| ANELLI | From Italian for "little rings", miniature loops of pasta, known in the UK as "spaghetti hoops" (6) |
| SPAGHETTI | From Italian for "little cords", pasta in the shape of long strings (9) |
| TORTELLINI | Pasta whose name derives from the Italian for "little cakes" |
| BAGUETTE | Thin French loaf whose name comes from the Italian for "little stick" (8) |
| PICCOLO | From the Italian for "small", a halfsized flute playing an octave higher (7) |
| ORATORIO | Word from the Italian for "small chapel" |
| ARM | An inlet; a sleeve; or, one of the eight limbs of an octopus (3) |
| SWANSDOWN | A cob, "cygnus" or pen's fine fluffy under-plumage traditionally used for muffs, pelerines, powder puffs or trimmings; a mixed fabric of wool and silk/cotton; or, a flannelette-like cloth formerly use |
| ZABAGLIONE | Italian dessert of egg yolks whipped into a froth with sugar and marsala wine, typically served warm in a glass (10) |
