Below an overview of the most common pasta types and their synonyms.
Malloreddus Gnocchetti sardi Short-cut pasta, suitable for vegetable or thin soups.
Ricciarelle Riccioline, Sfresatine, Manfredine, Fettuccia riccia Double size curled large tagliatella width about 15 mm.
Lumachine Lumachelle, Lumachette, Cirillini Short cut pasta suitable for salads or soups Maccheroni Macaroni Hollow elbow-shaped pasta Mafalde Frese, Tagliatelle nervate Rectangular size double side-curled long-cut pasta width about mm 10.
The tiniest shapes are often used in soups, long ribbons or strands with sauces, and tubes and fanciful shapes in casseroles and pasta salads.