This document provides descriptions of various types of Italian pasta dishes. It lists different pasta shapes and varieties including gnocchi, agnolotti, trofie, tagliatelle, ravioli, bigoli, blecs, pici, cappelletti, ciriole, spaghetti alla carbonara, spaghetti alla chitarra, cavatelli, paccheri, orecchiette, bucce di mandorle, fileja, anelli, and gnocchietti. For each pasta type, it briefly describes the dough or filling and common sauce or seasoning used.

1. Italian pasta

2. Gnocchi of buckwheat flour
dressed with fontina cheese,
cream and white pepper.
Gnocchi alla Bava

3. Stuffed pasta dressed with
meat sauce.
Agnolotti

4. The name comes from the
Genoese “strufuggia" ,
rub, the movement
necessary to knead them .
They are seasoned with
basil, olive oil, grated
cheese and pine nuts.
Trofie

5. Pasta made with
buckwheat flour and
wheat flour, dressed
with vegetables and
cheese.
Pizzoccheri

6. The name comes from
the verb
“tagliare“(cut), since
they are obtained by
cutting the rolled
pastry. They are
seasoned with meat
sauce and grated
cheese.
Tagliatelle

7. Pasta of rye flour
filled with cheese,
dressed with butter.
Ravioli

8. Long pasta with a
rough surface,
dressed with duck
sauce.
Bigoli

9. Triangles of egg pasta
composed of wheat flour
and buckwheat flour,
dressed with butter and
sage
Blecs

10. Long and irregular
handmade spaghetti
served with Tuscan
sauce.
Pici

11. Squares of pasta stuffed.
The dough is rolled
around the finger. They
are seasoned with meat
broth.
Cappelletti

12. Long square pasta dressed with
meat sauce.
Ciriole

13. Spaghetti dressed with
eggs, grated cheese and
bacon.
Spaghetti alla carbonara

14. Square Spaghetti. Their name
derives from the frame with
which they are made. They
are served with lamb sauce.
Spaghetti alla chitarra

15. Elongated Pasta with a hollow inside
dressed with pork sauce.
Cavatelli

16. The name comes from the Greek words
"pas" and "keir" that mean "hand-full" in
reference to their size. They are served
with seafood or ricotta cheese.
Paccheri

17. Very thick Pasta dug in the middle with
thumb pressure and topped with broccoli
rabe.
Orecchiette

18. The shape is similar to a shell
of almond, wrinkled and with
curled edges. It is dressed
with Lucan lamb ragout.
Bucce di Mandorle

19. Pasta made with the stick
of a wild plant, around
which it is wound to
shape it. It is dressed with
pork sauce.
Fileja

20. Pasta with a shape inspired to the
earrings of African women, topped
with beef sauce.
Anelli

21. Shaped shells pasta made
from semolina flour rifled and
water, served with sausage
sauce
Gnocchietti