The Many Types of Dried Pasta: Tube-like Pasta

Elbow Macaroni

This pasta is a small and hollow tube that is curved into a semicircle. It somewhat resembles the shape that your elbow makes when you bend it. You will likely see this pasta used in macaroni and cheese and other casseroles.


Also known as manicotti, these are usually about three to four inches long and rolled to be about one inch in diameter. Cammelloni, or manicotti, is generally boiled then stuffed with cheese and meat, or sometimes cheese and spinach, and finally covered in marinara sauce.


Penne is a type of pasta that comes from Italy. It is a tube or cylinder shped pasta with ends that are cut at an angle. If you ever hear anyone say “penna,” they are referring to more than one piece of the popular pasta. Penne comes in two styles, smooth which is known as “penne lisce” and with ridges which is known as “penne rigate.” Penne Rigate is also the kind that is generally seen in grocery stores.


This pasta has a tube-like shape and is bigger than penne but it’s ends are not cut at an angle. It’s surface has ridges in it which are good for holding sauce whether it is creamy or chunky. The tube is even eide enough that it can be stuffed with soft foods like cheese or ground meats.


Cellentani is tube-shaped pasta that is thinner than penne but thicker than elbow macaroni, and it is formed into a spiral.

The Many Types of Dried Pasta: Decorative Pasta


This pasta is also referred to as gigli or riccioli at times and is shaped like a flower or a bell. It is small and commonly used in a thick sauce and is a nice way to dress up any casserole.


This pasta is shaped like a shell and its name even comed from the Italian word that literally means seashell.


This is a larger version of conchiglie, the shell-shaped pasta.


This is a fun pasta commonly used to make attractive dishes. It is known as “bow-tie pasta” and is shaped just like a bow tie! The word “farfalle” comes from farfalla, an Italian word meaning butterfly.


Radiatori is pasta that is shaped like a radiator. It is small and squat shaped and sometimes they somewhat resemble rotini but this pasta has a frilly, ruffled edge and is shorter. This is another type of pasta that is used best in a thick sauce.


“Little wheels” is what this word literally means and the pasta is shaped like its definition. Some people even call this pasta “wagon wheels.” It looks like the wheel off of an old horse drawn carriage, the kind that has spokes


This spiral shaped pasta is similar to Fusilli but had a tighter spiral. The word rotini comes from the Italian word that literally means twists. The twists on this pasta help it hold sauce very well and it is commonly used in pasta salads.

Fusilli Pasta

Spiral-shaped Fusilli Pasta

Fusilli by Benedetto Cavalieri

Fusilli are spiral shaped pasta that tend to “hold” certain types of sauce within its crevices. This traditional pasta is made with first rate durum wheat semolina and water and is manufactured using the “delicate” method.

Benedetto Cavalieri began in 1918 with the clear intent of producing “choice” pasta. The family tradition continues today in the same factory, still using the original delicate method (long kneading and pressing, slow drawing, drying at a low temperature). This guarantees the complete preservation of precious biological and nutritional values of durum wheat and ensures a natural consistency and taste.

Each bag of Benedetto Cavalieri Fusilli weighs approximately 1.1 pounds (17.6 ounces) and is imported from Italy.

Farro Fusilli Selezioni Monograno By Valentino Felicetti

Farro Fusilli is a “spring” shapped pasta, approximately 1 1/4″ long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited.

The brand “Selezioni Monograno Valentino Felicetti” is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table.

Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is “triticum aestivum”; spelt is “triticum spelta”; and farro is “triticum dicoccum”.

Each package contains 500 grams (approximately 1.1 lbs.) of Farro Fusilli and requires a cooking time of approximately 11 minutes.