Capellini is Italian for “little hairs” resulting in pasta only slightly thicker than angel hair. Toss it with sun dried tomatoes, asparagus or artichoke hearts. It is also delicious plain with olive oil, salt, pepper and garlic or light cream sauces

Fettuccini is Italian for “small ribbons” and is a flat thin pasta superior for catching sauce. Try mixing Fettuccini with rich and creamy Alfredo sauce, spicy seafood or chicken.

In Italian, Linguine means “little tongue.” This is a long, thin and flat pasta great for all sauces. It’s also a good choice for salads and stir fry.

Spaghetti is the oldest and most famous cut of pasta. It is used for a wide variety of sauces, most commonly oil and tomato based sauce.

Spaghettini is a very thin spaghetti popular in Southern Italy, traditionally served with spicy sauces.

Elbow pasta is a curved, short type of macaroni. When blended with great aged cheeses, you can make any number of fantastic macaroni and cheese dishes.

Orecchiette hails from Southern Italy and means “little ears.” Use this cut in light wine sauces or pair with pork.

Penne Zite Rigate features ridges making it cling to even more sauce per bite than the Penne Zite. Penne means “quills” as the straight tube with a diagonal end cut resembles the end of a quill feather. Penne Zite Rigate is a wider penne version with ridges. This pasta is made for hearty sauces and is great in baked pasta dishes.

Penne Zite is one of the most popular pasta types. Penne means “quills” as the straight tube with a diagonal end cut resembles the end of a quill feather. Penne Zite is a wider penne version.

Cut Fusilli are sometimes referred to as corkscrew pasta with their tightly curled spirals. They are great for holding cream and vegetable sauces, as well as in pasta salads.

Shell pasta comes in many different sizes. Cervasi Shells are medium-size and work great in casseroles and with meat sauces as well as in soups and stews.

Cavatappi are tubular corkscrew shaped pasta also known as pasta spirals. These originate from Southern Italy and are suited for many types of sauce.

Bowtie or “farfalle” is actually Italian for “butterflies” rather than bow ties. These small rectangle-shaped pasta pieces are cinched to resemble the bow tie shape. They offer a great table presence when paired with fresh olives and tomatoes in a pasta salad.

Rigatoni are large, ridged, and sometimes slightly curved tubes of pasta with square ends. A great small pasta for catching sauce, Rigatoni are often served with tomato and meat sauces. Mezzi Rigatoni (“mezzo” meaning half) is a cut shorter than Roman Rigatoni.

Rigatoni are large, ridged, and sometimes slightly curved tubes of pasta with square ends. A great small pasta for catching sauce, Rigatoni are often served with tomato and meat sauces. Roman Rigatoni are twice as long as Mezzi Rigatoni.

Orzo is a small pasta, which translates to “barley” in Italian as the shape resembles grain. Cervasi Orzo is a great alternative to rice and is a natural side selection in many Sicilian-style dishes the feature fresh fish and vegetables.

Shell pasta comes in many different sizes. Cervasi Soup Shells are about one-third of the size of our regular shells, perfect for soups and stews.

This wide, flat pasta shape is possibly one of the oldest types of cuts and often associated with the layered casserole-style dish.