| Type | Image | Description | Translation | Synonyms | Origin or main area of consumption |
| Anelli | | Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside | Small rings | Anelloni, anellini, anelletti, anelloni d'Africa (large rings) | Sicily |
| Boccoli | | Short, thick twisted shape | Ringlets | | Sardinia |
| Calamarata | | Wide ring-shaped pasta | Squid-like | Calamari | Naples |
| Campanelle or torchio | | Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. | Bellflower. Gigli are lilies, torchio is a press (usually for olive or grapes, but also pasta). | Gigli, cornetti, corni di bue | |
| Cappelli da chef | | Extruded pasta that looks like a chef's hat | Chef hats | Chef's hats | |
| Casarecce | | Short lengths extruded into a S shape | From casereccio, "homemade" | Casarecci, Cesariccia | Sicily, Campania |
| Cascatelli | | Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sides | From cascatelle, "little waterfalls" | | United States |
| Castellane | | Shell pasta coiled into a conical shape | Translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe | | |
| Cavatappi | | Corkscrew-shaped macaroni | Corkscrews | Cellentani, amori, spirali or fusilli rigati. | |
| Cavatelli | | Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three). | From the verb cavare, "hollow" | Cortecce, gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily), pizzicarieddi (Apulia). Pictured is dry capunti, a variety of cavatelli from Apulia. | Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily |
| Chifferi | | Short and wide macaroni. Can be smooth (lisci) or furrowed (rigati). | From the Austrian cookies Kipferl | Gomiti | |
| Cicioneddos | | Hand-rolled, shell-shaped pasta that are smaller than malloreddus | | | Sardinia |
| Conchiglie | | Seashell-shaped, usually furrowed (rigate) | Shells | Arselle, abissini, coccioline, conchigliette, tofettine, cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine | |
| Creste di gallo | | Short, curved, and ruffled | Cock's comb | Grui | |
| Fagioloni | | Short narrow tube | Large beans | | |
| Farfalle | | Bow tie- or butterfly-shaped | Butterflies | fiochetti, fiocconi, farfalloni, galla genovese, strichetti (Modena), nocchette (Apulia and Abruzzo) | Northern Italy |
| Fazzoletti | | Thin rectangles or squares of pasta | Handkerchief | Fazzoletti di seta, mandilli di sea (Ligurian dialect) | Liguria |
| Festoni | | Thick ruffled helices | Festoon | | |
| Fiorentine | | Grooved cut tubes | Florentine | | |
| Fiori | | Shaped like a flower | Flowers | | |
| Fusilli | | Long, thick, corkscrew-shaped pasta that may be solid or hollow | The word fusilli presumably comes from Italian: fuso, meaning "spindle". | Eliche, girandole, rotini | |
| Fusilli bucati | | A hollow version of fusilli. Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati). | Holed spindles | Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco. | Sicily |
| Garganelli | | Egg pasta in a square shape rolled into a tube | From garganel, "oesophagus" | Maccheroni al pettine (Marche), fischioni | Emilia-Romagna |
| Gemelli | | A single S-shaped strand of pasta twisted in a loose spiral | The name derives from the Italian for twins. | | |
| Gnocchi | | Lobed shells. Not to be confused with gnocchi dumplings. | Possibly "knots" | | |
| Gomiti | | Elbow maccheroni, furrowed | From gomito, "elbow" | Chifferi | |
| Lanterne | | Curved ridges | Lanterns | | |
| Lorighittas | | Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope | Small rings | | Morgongiori, Sardinia |
| Macaroni | | Tubes, either bent or straight | From Greek for food made from barley | Macaroni (outside of Italy), maccheroncini | Naples |
| Maccheroncelli | | Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness | Small maccheroni | | |
| Mafaldine | | Short ribbons with ruffled sides | Little mafalde | Mafalda corta, Biricci | |
| Maltagliati | | Irregular shapes of flat pasta formed from scraps of pasta production | Badly cut | Strengozze, malmaritati, blecs; pizzocherini (Valtellina); straciamus/spruzzamusi (Mantua); gasse, martaliai (Liguria); begnamusi/sguazzabarbuz (Emilia-Romagna); strengozze (Marche); sagne 'mpezze (Latium); pizzelle (Apulia); foglie di salice (Piedmont) | |
| Malloreddus | | Hand-rolled, shell-shaped pasta with saffron. A machine-extruded version also exists, which typically omits the use of saffron. | In Campidanese dialect, a malloreddu is a male cow (plur. malloreddus). | Gnocchetti sardi, caidos, macarones cravaos, maccaronis de orgiu | Sardinia |
| Mandala | | Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking | A reference to mandalas | | |
| Marille | | Designed by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced | From mare, "sea" | | |
| Mezzani | | Short curved tube | Half-size ones | Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes) | |
| Mezze maniche | | About half the length of rigatoni | Half-sleeves | | |
| Mezze penne | | Short version of penne | Half-pens | | |
| Mezzi bombardoni | | Wide short tubes | Half-bombards | | |
| Nuvole | | Short coiled pasta | Clouds | | |
| Paccheri | | Large tube pasta often topped with sauce or stuffed with ingredients. May collapse under own weight when cooking. | from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common. The name has been ascribed to a slapping sound they may make when eaten. | Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria. | Naples |
| Passatelli | | Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth | | | Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna |
| Pasta al ceppo | | Sheet pasta that is similar in shape to a cinnamon stick | Log-type pasta | | |
| Penne | | Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker. | Pens (after a quill pen) or feathers | Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina, mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni. | Liguria |
| Penne ricce | | Curled penne variant, usually grooved | Curly penne | | |
| Picchiarelli | | Slightly longer than cavatelli | | | Apulia |
| Pipe rigate | | Very similar to Lumaconi but smaller has lines running the length of it | Grooved pipes | | |
| Pizzoccheri | | A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate. | From pinzochero, "bigot" | Fugascion, pizzocher di Tei | Valtellina (Lombardy) |
| Quadrefiore | | Square with rippled edges | From quadro, "square" and fiore, "flower" | | |
