Shape Up
These ridged tubes are cut at an angle to resemble the nib of a fountain pen.
Penne
This Roman favorite uses eggs, hard cheese, cured pork, and black pepper—but never cream
Carbonara
Square or circular pillows of dough filled with meat, cheese, or vegetables.
Ravioli
This Italian phrase describes pasta cooked to be "firm to the bite."
Al dente
These Japanese buckwheat noodles can be served hot in broth or cold with a dipping sauce.
Soba
This long, thin, cylindrical pasta’s name literally translates to "little strings."
spaghetti
A vibrant green sauce made of basil, pine nuts, garlic, parmesan, and olive oil.
Pesto
Ring-shaped pasta from Bologna, sometimes called "belly buttons," usually stuffed with meat and served in broth.
Tortellini
This salty liquid is often called "liquid gold" because it helps emulsify and thicken sauces.
Pasta water
Often called "glass noodles," these are made from starch (like mung bean or sweet potato) and become translucent when cooked.
Cellophane noodles
Named for "little ears," this shape is traditionally served with broccoli rabe in Puglia
Orecchiette
This "angry" tomato sauce gets its heat from dried red chili peppers.
Arrabbiata
Large, ridged tubes usually stuffed with ricotta and baked; the name means "large reeds
Cannelloni
A method of finishing pasta by tossing it in the pan with sauce over high heat.
Mantecare
This German egg pasta dish is a staple comfort food, often served with gravy or cheese
Spätzle
This flat ribbon pasta is wider than linguine; its name comes from the Italian word "to cut."
Fettuccine
Legend says this "ladies of the night" sauce was made with pantry staples like olives, capers, and anchovies.
Puttanesca
These potato-based dumplings are technically categorized as pasta in many Italian households.
Gnocchi
This common pasta ingredient is a coarse flour made from durum wheat.
Semolina
Though it looks like a grain, this North African staple is actually tiny granules of rolled semolina.
Couscous