This pasta, known for its concave earlike shape, is traditionally formed by pressing the thumb into small slices of dough.

This factory-made pasta is shaped like a tube with a flat opening and is known for its characteristic ridges.

This pasta, the name of which translates to “priest strangler,” does not have a single shape, but it is often formed by hand into green bean--like pieces about 4 inches (10 cm) long.

Broader than spaghetti but not as thick as fettuccine, this pasta is shaped like thin ribbons.

Colloquially called bowties or butterflies, this pasta is usually formed by pinching together rectangular segments of dough to create their signature shape.

As the third pasta in the Bolognese triad (the other two are tagliatelle and lasagne), these are stuffed so that they look like triangles bent into rings. The chef Bartolomeo Scappi described their appearance as “little hats” as early as 1570.

This factory-made pasta is a long cylinder, much like a thicker spaghetti, with a hole that goes all the way through it, giving it the appearance of a cocktail straw.

This type of factory-made pasta, also called different names depending on its size and availability in both smooth and ridged varieties, is tube-shaped with obliquely cut openings.

These thick ribbons of pasta are often served with hearty meaty sauces such as ragùs.

The homemade version of this type of pasta, often spiral in shape, is a family of pastas rather than a single shape. The factory-produced version looks like a tight corkscrew.