Scialatelli is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef’s specialty, but it has also spread in nearby regions such as Calabria and Basilicata.
Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables.
Bigoli is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro.
Cavatappi is macaroni formed in a helical tube shape. Cavatappi is the Italian word for corkscrew. It is known by other names, including cellentani, amori, spirali, or tortiglione. It is usually scored with lines or ridges on the surface.
Calamarata is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari. It originates from Naples in the South of Italy. Calamaretti is the smaller variant of Calamarata.
Garganelli are a type of egg-based pasta formed by rolling a flat, square noodle into a cylindrical shape. They can be made from smooth pasta or a ridged variant.
While garganelli are very similar to penne, they differ in that a “flap” is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a seamless cylinder in penne.
Garganelli can be served in a variety of recipes; a traditional duck ragù is a common accompaniment and a specialty of the cuisine of Bologna, Italy.