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• bucatini: thick spaghetti-like pasta with a hole through the center
• cannelloni: large, rolled pasta sheets, usually filled with a stuffing
• cappellini: very thin variety of pasta, usually rolled
• conchiglie: shells of various sizes, served with heavy sauces, also served with a stuffing
• farfalle: distinctive bowtie shape, usually comes with serrated edges
• fusilli: small corkscrew-shaped pasta, also comes in a Lunghi variety which are long corkscrew shaped pasta
• garganelli: short, tubular-shaped pasta
• gemelli: single s-shaped strand twisted into a spiral
• lasagne: very wide, flat pasta used for baking
• linguine: form of pasta similar to spaghetti but wider
• lumache: snailshell-shaped pieces of pasta
• maccheroni: long pencil-shaped pasta
• pappardelle: large, very broad ribbons
• penne: cylinder-shaped pieces of pasta with square-cut edges
• ravioli: small square-shaped variety of dumplings
• rigatoni: tube-shaped pasta: thick, hard and ridged
• ruoti: cicrle-shaped pasta
• spaghetti: long, thin, cylindrical pasta
• tagliatelle: long, flat and rolled ribbons
• tortellini: small, ring-shaped stuffed pasta