Italian pasta

Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word fusilli presumably comes from fuso ("spindle"), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.

In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot or tomato for red, spinach for green,and cuttlefish ink for black.

Penne  is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well). When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.

Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata.

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres (​³⁄₄–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.

Farfalle are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle (butterflies). In the Italian city of Modena, farfalle are known as strichetti. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline. Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy.

Farfalle tricolore is one of the brand's signature pasta, created to bring a unique "flavor" to your recipes with selected ingredients: tomatoes and delicate spinach leaves.
Farfalle hails from Lombardy and Emilia. The pasta is recommended to fill with light sauces: based on butter, green peas with ham; white sauce of salmon and cream, as well as sauces based on soft cheeses, with the addition of saffron or curry.

Sedani in Italian is the plural of celery and if you take a close look at this short tubular pasta you can definitely see the similarity. Thanks to its linear ridges which resemble the ribbing of a celery stalk (hence the name), Sedani is the ideal pasta shape for casseroles and other oven-baked dishes, or served with robust, full-bodied sauces.

Penne  is an extruded type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well). When this format was created, it was intended to imitate the then-ubiquitous fountain pen's steel nibs.

Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata.

Vermicelli is very fine, long strands of pasta – like a skinny spaghetti – often used in soups. The name means ‘little worms’ in Italian (though in America, it is described more ethereally 'angel hair' pasta). It is available fresh or dried.

Trottole comes from Campania. The name means “spinning top,” perfect for this squiggle-shaped noodle.

These long, flat, and slightly narrow noodles come from Emilia-Romagna and Marche. According to legend, a chef in Bentivoglio invented tagliatelle in honor of Lucrezia Borgia in 1487. He cut the pasta into long strips to resemble her blonde hair. While that story might be romantic, it’s likely that tagliatelle is centuries older. One mention of a precursor to this ribbon pasta appears in a 1338 encyclopedia of foods from the Emilia-Romagna region. Tagliolini is tagliatelle’s distance cousin. It comes from the Liguria region of Italy, and it’s thinner than tagliatelle though still a long ribbon-style pasta, similar to spaghetti.

The name for these short tubes of pasta comes from the word rigato, which means “ridged.” Rigatoni likely comes from central Italy, around Rome. Though rigatoni is generally bigger than penne (and doesn’t have the curved ends) it can be cut in a variety of diameters.

Cavatappi is a type of macaroni, known for its hollow, corkscrew shape. Sometimes cavatappi is scored with ridges, which help capture the pasta sauce.