This is the text from the articles linked to List of pasta to avoid people having to click on every link. Shaped pasta CampanelleCampanelle is a type of pasta which is shaped like a small bell or flower. (Campanelle is Italian for little bell.) It is also sometimes referred to as gigli or riccioli. It is intended to be served with a thick sauce, or in a casserole.Cavatelli is a small, shell-shaped pasta with a rolled edge. It is similar in shape to casarecci, but shorter in length. The pasta is typically sold refrigerated.Some Italian-Americans in the New York area refer to the pasta as "gab-a-deel" or "cav-a-dell" (among other pronunciations) instead of cavatelli. Such corrupted pronunciations have their origin in various Southern Italian dialects. Italian-Americans who are educated in the Italian language, however, refer to the pasta by its correct Italian name.Some people confuse cavatelli with another pasta product, gnocchi. Cavatelli are made of flour and water. Gnocchi (pronounced nyo-kee) are made with mashed potatoes, water, salt and flour. CencioniCencioni is a type of pasta.The name derives from the Italian for little rag.Cencioni are oval and petal-shaped, with a slight curve, larger and flatter than orecchiette, with a more irregular shape and a rough texture to one side to help sauces cling better. ConchiglieConchiglie is a type of pasta.Commonly known as "seashells", the name derives from the Italian word for seashell. FarfalleFarfalle is a type of pasta.Commonly known as "bow-ties" the name derives from the Italian for butterfly.Farfalle comes in several sizes, but has a distinctive bowtie shape, like a little Action Man bowtie (a satirical quote from Alan Partridge). Usually the farfalle is formed from a square of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the unusual shape. They are sometimes ridged, known as farfalle rigate. Different colors are available; plain, tomato, and spinach. These are often sold together in a mix. Suitable for most sauces, farfalle are very well suited to cream and tomato dishes, and children have a particular affinity for them.In Modena farfalle are known as strichetti.A larger variation of farfalle is known as farfallone.For some unexplained reason, farfalle is considered "Dead To Me" by Stephen Colbert. FioriFiori is a flower-shaped pasta.Fusilli, a helical shaped pasta, is usually about 4 centimetres long. Fusilli is almost identical to another shaped pasta called Rotini. They both have the spiral shape, although rotini is slightly bigger and thicker than fusilli.Fusilli is often made in green and red varieties - these are produced by adding spinach and carrots respectively. In popular cultureThe pasta is prominently featured in the Seinfeld episode, "The Fusilli Jerry". GemelliGemelli is a type of pasta.The name derives from the Italian for twins.Gemelli are not twin tubes twisted one another, but rather a single s-shaped strand twisted into a spiral. GigliGigli redirects to campanelle LanterneLanterne is a type of pasta.The name derives from the Italian for oil lantern.Lanterne have deep ridges and are curved in a lantern shape. OrecchietteOrecchiette is a type of pasta native to Apulia, whose shape is approximately that of a small ear (in Italian, ear is "orecchio"). In the Taranto area it is still called by the synonym "chiancarelle". An orecchietta is about 3/4 of an inch in size and looks like a white small dome with a thinner center than edge and a rough surface.A different, non-dome shaped version is called "strascinate". Like most pasta, all versions of orecchiette are made with only hard wheat flour, water and salt.The typical regional recipe couples orecchiette with turnip heads. OriginsOrecchiette probably come from the Provence region in France where a similar type of pasta has been made since Medieval times. This kind of pasta is disc-shaped with a hollowed center, usually obtained by pressing the thumb on the disc; this particular shape facilitates the drying process so that the pasta could saved for a famine. Boats leaving for long trips used to carry large quantities of this pasta. It is then claimed that the Anjous, the French dynasty that dominated Apulia in 1200, brought this pasta into Italy with its current name. RotelleRotelle is a type of pasta.The name derives from the Italian word for little wheels. They are also known as wagon wheels. RotiniRotini is a type of pasta, related to Fusilli, but with a tighter spiral.The name derives from the Italian for twists.Rotini originate from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato based sauces. StrozzapretiStrozzapreti is the name of a variety of regional Italian specialties.One is a kind of pasta which is laid out flat in sheets then twisted to look like a rolled towel; due to this method of production, each piece of the pasta is markedly non-uniform, unlike spaghetti or macaroni. The pasta originates from the Italian region Romagna.Another version from Florence consists of small balls of a mixture of spinach or chard, ricotta cheese, Parmesan cheese, flour and seasonings, baked in an oven.Strozzapreti from Emilia are made from flour, water, Parmesan cheese, and egg whites beaten together.The name is Italian for "priest choker"; there are several legends to explain the origin of the name. One is that gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves, sometimes to death. Another explanation involves the azdora , who ‘chokes’ the dough strips to make the strozzapreti: "... in that particular moment you would presume that the azdora would express such a rage (perhaps triggered by the misery and difficulties of her life) to be able to strangle a priest!" Another legend goes that wives would customarily make the pasta for priests, and their husbands would be angered enough by the venal priests eating their wives' food to wish the priests would choke as they stuffed their faces with it. Tubular pasta BigoliBigoli is a long, spaghetti-like dry pasta with a hole in the center. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. It closely ressembles the bucatini. Bigoli is a term used in Venice, whereas the term pici is used in Tuscany for a similar pasta without the hole in the center; oftentimes, the terms will be used interchangeably. Definition=In "La vecchia cucina eugubina" they say that this noodle is as thick as a stockings-making wooden knitting needle. RefrencesHyman, Clarissa. "Spaghetti con tutti . . . . . . and linguine, rigatoni, bucatini and the rest. Clarissa Hyman gorges herself on an Umbrian outbreak of pastamania", Financial Times; London, Financial Times Ltd., September 2, 2006. Retrieved on 2006-10-23. (English) Gianotti, Peter M.. "Fresh seafood with an Italian accent", Knight-Ridder/Tribune Business News, Newsday Inc., July 19, 2006. Retrieved on 2006-10-23. (English)  BucatiniBucatini is a thick spaghetti-like pasta with a hole running through the middle. The name comes from buco, meaning "hole" in Italian. It tastes similar to spaghetti, but is thicker, with almost a vermicelli texture. Originating in Sicily, Bucatini is good with semi-thick sauces, or just buttered with spices. See alsoBigoli CannelloniCannelloni, or manicotti, are large tubes of pasta, generally 3 to 4 inches in length and one inch in diameter. After boiling, they are typically filled with a savory stuffing of ricotta cheese or meat, then covered with tomato sauce. However, there are many vari