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Acini di Pepe Italian for "peppercorns", Acini di Pepe looks like tiny bead-shaped pasta. Acini di Pepe works well in any soup or cold salads; try our famous classic "Frog's Eye Salad" that's fun for kids. Available in 16 oz. Click to view Acini di Pepe
Angel Hair "Capelli d'angelo" is Italian for "angel hair", thinnest of all pasta strands. Because it is so thin, it cooks in only 2 minutes! Angel Hair is great for light entrees, side dishes or broken and cooked in soups. This delicate pasta works best with very thin tomato-based or broth-based sauces or simple olive oil tosses. Use finely chopped vegetables, seafood or chicken in angel hair tosses to match the delicacy of this shape. Available in 16 oz. Click to view Angel Hair
Bow Ties Bow Ties, also known as farfalle, is an Italian word for butterfly. No surprise that the shape looks like a butterfly. Bow Ties come in several sizes, but all are formed from a rectangle or oval with two sides trimmed and the center pinched together. Available in 12 oz. Click to view Bow Ties
Cavatappi Cavatappi is a Tubular corkscrew or spiral shaped pasta about 1-inch long, native to southern Italy. Use Cavatappi in entrées & side dishes, baked dishes or cold salads. Just about any type of tomato-based or cream sauce complements the versatile shape of Cavatappi. Available in 16 oz. Click to view Cavatappi
Ditalini Ditalini is "Little thimbles" in Italian. Ditalini, a smaller cousin of elbow macaroni, is a straight smooth tubular shape. Ditalini is versatile and it can be used in hearty soups, stews, salads and side dishes. Ditalini is often the shape used in Pasta Fagioli ("pasta and beans"), a classic thick Italian soup. Available in 16 oz. Click to view Ditalini
Elbow Macaroni Elbow Macaroni is short curved tubular pasta in a semi-circle shape. Elbow Macaroni is versatile because of its short cooking time and familiar shape. Most commonly associated with "Macaroni & Cheese", Elbow Macaroni can also be used with tomato-based or creamy sauces in entrées or in salads, soups and baked dishes. Available in 16 oz. Click to view Elbow Macaroni
Fettuccine "Little ribbons" in Italian, this shape originated in Rome. These flat wide pasta strands are made in egg and egg-free versions. Fettuccine is classically paired with Alfredo Sauce, a rich cream sauce with Parmesan cheese. This robust pasta is best in entrées and side dishes. Cream sauces, olive oil or butter pairs well with Fettuccine, but tomato sauces of medium to thick consistency can also be used. Available in 16 oz. Click to view Fettuccine
Jumbo Shells Extra large seashell shaped pasta for stuffing and oven baking. Jumbo Shells are undercooked, then filled with cheese, meat or vegetable fillings, covered with sauce and oven-baked until pasta is done. Jumbo Shells make a great entrée for entertaining since dishes can be prepared ahead of time, covered and refrigerated 24 hours before baking. Available in 12 oz. Click to view Jumbo Shells
Large Elbows Large Elbows are short curved tubular pasta in a semi-circle shape. Large Elbows are versatile because of their short cooking time and familiar shape. Most commonly associated with "Macaroni & Cheese", Large Elbows can also be used with tomato-based or creamy sauces in entrées or in salads, soups and baked dishes. Available in 16 oz. Click to view Large Elbows
Large Shells Called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas. Everyone loves Large Shells in entrées, oven bakes, side dishes, soups and cold salads. Any favorite medium to thick pasta sauce works with Large Shells. Available in 16 oz. Click to view Large Shells
Lasagna America's favorite baking shape, some culinary authorities think the name comes from Vulgur Latin "lasania", meaning "cooking pot". Lasagna are ripple-edged strips about 2-1/4-inches wide and 10-inches long. Almost exclusively used to make oven-baked entrées. Pasta is undercooked, then layered with tomato or cream sauces, cheese, meat (or seafood) or vegetables, then oven baked until pasta is done. Lasagna can also be cooked longer to make roll-ups; individual pieces are spread with cheese filling, rolled up, covered with sauce and oven baked. Available in 16 oz. Click to view Lasagna
Linguine "Little tongues" in Italian, this narrow, flat pasta is a specialty of southern Italy. Linguine is frequently paired with white or red clam sauce. Used in entrees or side dishes, Linguine works well with almost any type of pasta sauce. Available in 16 oz. Click to view Linguine
Manicotti Derived from the Latin "manica" for "sleeve" or "little muffs"; these are large tubular-shaped pasta, typically stuffed and baked. Manicotti are undercooked, then stuffed with cheese, meat or vegetable fillings, covered with sauce, then oven baked until pasta is done. Manicotti is a great entree for entertaining since it can be prepared ahead of time, covered and refrigerated up to 24 hours before baking. Available in 8 oz. Click to view Manicotti
Medium Shells Called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas. Everyone loves Medium Shells in entrées, side dishes, soups and cold salads. Any favorite medium to thick pasta sauce works with Medium Shells. Available in 16 oz. Click to view Medium Shells
Mostaccioli Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger. Mostaccioli has a smooth surface; Mostaccioli Rigati has a ridged surface. Versatile in size and shape, mostaccioli is good in entrées, side dishes, baked dishes and cold salads. Almost any favorite pasta sauce is complementary. Thinner sauces work better with ridged mostaccioli since the ridges "hold" the sauce. Thicker sauces will cling to smooth mostaccioli. Available in 16 oz. Click to view Mostaccioli
Mostaccioli Rigati Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger. Mostaccioli has a smooth surface; Mostaccioli Rigati has a ridged surface. Versatile in size and shape, Mostaccioli Rigati is good in entrées, side dishes, baked dishes and cold salads. Almost any favorite pasta sauce is complementary. Thinner sauces work better with Mostaccioli Rigati since the ridges "hold" the sauce. Thicker sauces will cling to smooth mostaccioli. Available in 16 oz. Click to view Mostaccioli Rigati
Orzo The Italian translation for orzo is "barley", but it's actually a small rice-shaped pasta. A great rice substitute, Orzo works well in soups, stews, pilafs, side dishes and salads. Available in 16 oz. Click to view Orzo
Oven Ready Lasagna Pre-cooked lasagna pieces that are much thinner than regular lasagna. Because the noodles are pre-cooked, there's no need to boil them first, saving half the preparation time. Sometimes called "weeknight lasagna", Oven Ready Lasagna fits the bill for time-starved cooks. Pasta pieces are layered with cheese, tomato or cream sauce, vegetables, meat or seafood. Use it in all your favorite lasagna recipes. Oven Ready Lasagna can also be soaked in hot water for 10 to 15 minutes until soft and pliable, then made into roll-ups. Available in 8 oz. Click to view Oven Ready Lasagna
Pastina Italian for "tiny dough", Pastina is the smallest shape we make; if you look closely, they're in the shape of a five-pointed star. Pastina works best in light soups. It is often made in single servings for one of toddler's first foods. Available in 12 oz. Click to view Pastina
Penne Rigate From the Latin word for "feathers" (reminiscent of old-fashioned quill pens), penne rigate is diagonally cut tubular shapes with ridged surfaces. Versatile in size and shape. Use it in entrées, side dishes, soups, oven bakes or cold salads. Most pasta sauces are great with penne rigate, but thinner sauces will cling to ridges in penne. Available in 16 oz. Click to view Penne Rigate
Rigatoni Rigatoni is large ribbed tubes about 1-1/2-inches long. This chunky pasta is frequently used in oven baked dishes, but it can also be used in pasta "tosses" and salads. Hearty, rich sauces, either creamy or tomato-based, complement Rigatoni. Rich meat sauces are often paired with Rigatoni. Available in 16 oz. Click to view Rigatoni
Rotini Rotini is corkscrew or spiral shaped pasta, about 1-1/2-inches long. One of the most versatile of all pasta shapes, you can use rotini in entrées, oven bakes, side dishes, soups and cold salads. This pretty shape can be paired with almost any favorite pasta sauce. Available in 16 oz. Click to view Rotini
Small Rigatoni Rigatoni is large ribbed tubes about 1-1/2-inches long. This chunky pasta is frequently used in oven baked dishes, but it can also be used in pasta "tosses" and salads. Hearty, rich sauces, either creamy or tomato-based, complement Rigatoni. Rich meat sauces are often paired with Rigatoni. Available in 16 oz. Click to view Small Rigatoni
Small Shells Called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas. Everyone loves Small Shells in entrées, side dishes, soups and cold salads. Any favorite medium to thick pasta sauce works with Small Shells. Available in 16 oz. Click to view Small Shells
Spaghetti From the Italian word for "strings"; these round thin strands are our most beloved pasta shape. A versatile pasta shape, spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups. Toss spaghetti with almost any pasta sauce of varying thickness. Tomato or cream sauces, broth-based sauces, olive oil tosses and meat sauces all work well with spaghetti. Available in 16 oz. Click to view Spaghetti
Thin Spaghetti From the Italian word for "strings"; these round thin strands are our most beloved pasta shape. A versatile pasta shape, Thin Spaghetti can be used in entrées, side dishes, cold salads, or broken and used in soups. Toss Thin Spaghetti with almost any pasta sauce of varying thickness. Tomato or cream sauces, broth-based sauces, olive oil tosses and meat sauces all work well with Thin Spaghetti. Available in 16 oz. Click to view Thin Spaghetti
Tricolor Rotini Tricolor Rotini adds a colorful twist to pasta salads or your favorite pasta meal with spinach and tomato enriched pasta. Available in 12 oz. Click to view Tricolor Rotini
Vermicelli From the Latin "verme" for "worms", vermicelli is round thin pasta strands that are thinner than spaghetti. Vermicelli, as versatile as spaghetti, but not as hearty, is for those who prefer less "bite". Vermicelli is complemented by tomato or broth-based sauces, it can also work well with lighter cream sauces or olive oil tosses in entrées or side dishes and even broken and cooked in soups. Available in 16 oz. Click to view Vermicelli
Wheels Wheels are mararoni formed in a circular shape that looks like a wheel. This fun shape is often a favorite of kids and can be paired with any sauce or used in mac & cheese recipes. Available in 16 oz. Click to view Wheels
Ziti Ziti is medium-sized tubular pasta about 2-inches long and slightly curved. This classic Southern Italian pasta means "bridegrooms"; it is often served at Sicilian weddings. Ziti Rigati has a ridged surface, while regular Ziti is smooth. Ziti is traditionally served in oven baked dishes with tomato sauce and mozzarella cheese. It works as well in any entrée, side dish or cold salad. Smooth Ziti can handle thicker sauces, while ridged Ziti "holds" thinner sauces better. Available in 16 oz. Click to view Ziti
Ziti Rigati Ziti Rigati is medium-sized tubular pasta about 2-inches long and slightly curved. This classic Southern Italian pasta means "bridegrooms"; it is often served at Sicilian weddings. Ziti Rigati has a ridged surface, while regular ziti is smooth. Ziti is traditionally served in oven baked dishes with tomato sauce and mozzarella cheese. It works as well in any entrée, side dish or cold salad. Smooth ziti can handle thicker sauces, while Ziti Rigati "holds" thinner sauces better. Available in 16 oz. Click to view Ziti Rigati

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Search Results

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results found in the following categories:

Italian for "peppercorns", Acini di Pepe looks like tiny bead-shaped pasta.

"Capelli d'angelo" is Italian for "angel hair", thinnest of all pasta strands.

Bow Ties, also known as farfalle, is an Italian word for butterfly. No surprise that the shape looks like a butterfly.

Cavatappi is a Tubular corkscrew or spiral shaped pasta about 1-inch long, native to southern Italy.

Ditalini is "Little thimbles" in Italian. Ditalini, a smaller cousin of elbow macaroni, is a straight smooth tubular shape.

Elbow Macaroni is short curved tubular pasta in a semi-circle shape. Elbow Macaroni is versatile because of its short cooking time and familiar shape.

"Little ribbons" in Italian, this shape originated in Rome. These flat wide pasta strands are made in egg and egg-free versions.

Extra large seashell shaped pasta for stuffing and oven baking. Jumbo Shells are undercooked, then filled with cheese, meat or vegetable fillings, covered with sauce and oven-baked until pasta is done.

Large Elbows are short curved tubular pasta in a semi-circle shape. Large Elbows are versatile because of their short cooking time and familiar shape.

Called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas.

America's favorite baking shape, some culinary authorities think the name comes from Vulgur Latin "lasania", meaning "cooking pot". Lasagna are ripple-edged strips about 2-1/4-inches wide and 10-inches long. Almost exclusively used to make oven-baked entrées.

"Little tongues" in Italian, this narrow, flat pasta is a specialty of southern Italy.

Derived from the Latin "manica" for "sleeve" or "little muffs"; these are large tubular-shaped pasta, typically stuffed and baked.

Called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas.

Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger.

Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger.

The Italian translation for orzo is "barley", but it's actually a small rice-shaped pasta.

Pre-cooked lasagna pieces that are much thinner than regular lasagna. Because the noodles are pre-cooked, there's no need to boil them first, saving half the preparation time.

Italian for "tiny dough", Pastina is the smallest shape we make; if you look closely, they're in the shape of a five-pointed star.

From the Latin word for "feathers" (reminiscent of old-fashioned quill pens), penne rigate is diagonally cut tubular shapes with ridged surfaces.

Rigatoni is large ribbed tubes about 1-1/2-inches long.

Rotini is corkscrew or spiral shaped pasta, about 1-1/2-inches long.

Rigatoni is large ribbed tubes about 1-1/2-inches long. This chunky pasta is frequently used in oven baked dishes, but it can also be used in pasta "tosses" and salads.

Called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas.

From the Italian word for "strings"; these round thin strands are our most beloved pasta shape.

From the Italian word for "strings"; these round thin strands are our most beloved pasta shape.

Tricolor Rotini adds a colorful twist to pasta salads or your favorite pasta meal with spinach and tomato enriched pasta.

From the Latin "verme" for "worms", vermicelli is round thin pasta strands that are thinner than spaghetti.

Wheels are mararoni formed in a circular shape that looks like a wheel.

Ziti is medium-sized tubular pasta about 2-inches long and slightly curved. This classic Southern Italian pasta means "bridegrooms"; it is often served at Sicilian weddings.

Ziti Rigati is medium-sized tubular pasta about 2-inches long and slightly curved. This classic Southern Italian pasta means "bridegrooms"; it is often served at Sicilian weddings.