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PASTA 1
http://www.visualdictionaryonline.com/food-kitchen/food/cereal-products/pasta_1.php
conchiglie
Small shell-shaped pasta that can be served with a sauce or added to soup or pasta salads.
spaghetti
One of the best-known forms of pasta and the most extensively used; it is traditionally served with tomato or meat sauce.
fusilli
This spiral-shaped pasta is thinner and longer than rotini, but can replace it in most recipes.
rotini
Because of its spiral grooves, it readily holds meat, cheese and vegetable sauces; it is also ideal for salads.
spaghettini
Thinner than spaghetti but thicker than angel hair pasta or vermicelli noodles; it is particularly well suited to delicate sauces.
fettucine
Thicker but not as wide as tagliatelle, this pasta is often served with Alfredo sauce.
conchiglie
Small shell-shaped pasta that can be served with a sauce or added to soup or pasta salads.
spaghetti
One of the best-known forms of pasta and the most extensively used; it is traditionally served with tomato or meat sauce.
fusilli
This spiral-shaped pasta is thinner and longer than rotini, but can replace it in most recipes.
rotini
Because of its spiral grooves, it readily holds meat, cheese and vegetable sauces; it is also ideal for salads.
spaghettini
Thinner than spaghetti but thicker than angel hair pasta or vermicelli noodles; it is particularly well suited to delicate sauces.
fettucine
Thicker but not as wide as tagliatelle, this pasta is often served with Alfredo sauce.
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