Pasta

In Italian, pasta means "paste," and refers to a dough made of durum wheat flour combined with a liquid, usually water or milk. Almost every country has a form of pasta. Pasta describes a wide variety of noodles made from this type of dough. Some doughs have egg added, although doughs made with only four and eggs are generally referred to as noodles.
Anelli / Aniline: small rings, anellini being the smallest version.
Bucatini / Bucatoni: Long medium tubes slightly thicker than spaghttti used for basic pasta dishes. Bucatoni being the thicker of the two.
Cannelloni: Large, thick round pasta tubes, typically stuffed then baked with a sauce.
Capelli D'Angelo: Long thin strands of angel hair very similar to spaghetti.
Cochiglie / Conchiglioni: Ridged shells, with Conchiglioni being the larger version.
Cresti di gallo: Medium-size and curved with a ruffled crest on the outside edge.
Ditali/ Ditalini: "Thimbles." Small, very short tubes of macaroni.
Farfalle: "Butterflies." Bow or butterfly-shape.
Fettuccine / Fettuccini: "Little Ribbons." Thin, flat egg noodles about 1/4 inch wide
Fusilli: A spiraled spaghetti
Gemelli: Short, 1 1/2 inch long twists that resemble two strands of spaghetti twisted together
Lasagna; pl. Lasagne: Long, very broad noodles (2-3 inches wide) with straight or rippled edges.
Linguini: Very narrow (1/2 inch wide or less), long ribbons.
Lumache: Large snail-shaped shells intended for stuffing.
Macaroni: Tube shapes of various lengths.
Orecchiette: "Little ears." Tiny disk shapes.
Penne: Quill shaped small pasta; diagonally-cut smooth tubes. Penne rigate have ridged sides.
Rigatoni: Large grooved macaroni about 1 1/2 inches wide.
Spaghetti: Long, thin, round strands.
Tagliarini: Long, paper-thin ribbons, usually less thatn 1/2 inch wide.
Tagliatelle: Long, thin, flat egg noodles about 1/4 inch wide.
Vermicelli: Very thin strands of spaghetti.