Spiral pasta is called fusilli pasta.
Fusilli pasta is made by twisting strands of pasta into a spring like shape.
The name Fusilli translates to little spindles and is great for capturing sauces and small ingredients.
Fusilli pairs well with Bolognese meat sauce as well as cream sauces.
Spiral pasta also has a few other names which include cavatappi, gemelli and rotini.
Very small pasta is called pastina which means little pasta.
Pastina pasta is made out of wheat flour and is often round and irregular in shape and has a diameter of around 1.6 millimeters.
Pastina pasta is often used in stews, salads and soups to add body and texture instead of being served with pasta sauce like other pastas.
The thickest pasta is Bucatini pasta.
Bucatini pasta is a thick pasta which is similar to spaghetti although it has a hole that runs through the center of it.
Fetuccine is also a thick pasta and is a flat, thick pasta noodle with a name meaning little ribbons in Italian.
Bucatini pasta is also known as perciatelli pasta and is a thick spaghetti like pasta that is made with a hole running through the center.
The Bucatini pasta is common throughout Lazio, particularly Rome.
The similar ziti pasta consists of long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes.
Unlike spaghetti or linguine that gets coated with sauce, bucatini pasta gets coated and filled with sauce.
Bucatini pasta is the ultimate type of pasta for velvety pasta sauces like cacio e pepe or carbonara.
The hollow center of bucatini pasta gives you more sauce with each bite.