| LINGUINI | Pasta in the shape of thin, slightly rounded strands (8) |
| THUMBTACK | Short nail or pin with a slightly rounded head used to attach notices to a corkboard (9) |
| BUCATINI | Pasta in the shape of long thin tubes (8) |
| FARFALLE | Pasta in the shape of bow ties or butterflies (8) |
| RIGATONI | Pasta in the shape of short, hollow fluted tubes (8) |
| MACARONI | Pasta in the shape of narrow tubes (8) |
| ANGELHAIR | Pasta in the shape of very fine long strands (5,4) |
| ORZO | Italian for "barley", and pasta in the shape of its grains |
| PENNE | Pasta in the shape of short tubes with tapered ends (5) |
| CONCHIGLIE | Pasta in the shape of small seashells |
| FUSILLI | Pasta in the shape of short spirals |
| SPAGHETTI | From Italian for "little cords", pasta in the shape of long strings (9) |
| ORECCHIETTE | Pasta in the form of small curved discs of varying thickness, originating in the Apulia region of southern Italy; 'little ears' (11) |
| CAPELLINI | Pasta in the form of very thin strands |
| LASAGNE | Pasta in the form of sheets used to make a dish of the same name (7) |
| 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) |
| GNOCCHI | Variety of pasta in the form of a dumpling (7) |
| RAVIOLI | Type of pasta in the form of enve lopes with a filling (7) |
| ZITI | Pasta in the form of tubes, served baked in a similar way to lasagne (4) |
| TORTELLINI | Pasta in the form of rings, traditionally stuffed with meat or ricotta or served in a broth (10) |
