Types of Pasta

SPAGHETTI {Ital. 'little strings'} the most popular of all pastas. Best with tomato or cream sauces. Not to be used in pasta salads.
Substitutes; linguine (wider) spaghettini (thinner) fettuccine (flat spaghetti) vermicelli (very thin) or angel hair (unbelievably thin).

VERMICELLI{Ital. 'little worms'} similar to spaghetti only thinner. Use with very light sauces or break up the rods and use in soups.
Substitutes; capellini (thinner) angel hair (as above)

FUSILLI = SPIRALLI = spirals
This type of pasta is shaped like screws or springs.
It is perfect for pasta salads and for bulking out casseroles.
Also good with thick sauces.

TUBETTI
These little tubes are wonderful in minestrone or other Italian style soups.
Substitutes; ditali, cannaroni, penette, or other small soup pasta.

PENNE Short tubes cut on the diagonal make it easy for your delicious sauces to run inside. My favourite pasta, penne is so versatile that you can use it with sauce, in a casserole, soup, pasta salad or even in baked dishes.

FARFALLE = BOW TIES
This cutely shaped pasta is often served in pasta salads or in chunky sauces. Smaller ones are called farfallini whilst larger ones are farfallone.
Substitutes; conchiglie, radiatore, fusilli, any tube pasta.

RAVIOLI
Small, square pillows of pasta that was traditionally stuffed with ricotta cheese and spinach. Today you can find them in delicatessens with many weird and wonderful fillings. Beef seems to be the most often seen.
Ravioli are usually topped with a tomato or cream sauce and grated parmesan, pecorino or romano cheese.
Be careful when cooking as over-cooking causes them to disintegrate.
Smaller ravioli are called ravioletti and one on its own is called raviolo. Call it anything you like, it won't answer

TORTELLINI
Little circles of pasta that are filled with meat or cheese. A larger version is called tortelloni.
Ideal for clear soups but also used with tomato or cheese sauces.
Substitutes; agnolotti, cappelleti, ravioli.