Fettuccine – one of the most known kinds of the Italian noodles. Thin flat dough strips in width about 2.5 sm. They can be direct or slightly bent. They are often used at preparation of dishes of Fettuccine Alfredo type.

Vermicelli - very thin spaghettis, long and direct or curtailed under the package form. Vermicelli is used at preparation of soups or goes as a separate dish with sauce.
Spaghetti / the Spaghetti - long, thin, firm, round in section. Are considered as the most known pasta in the world.

Ziti - thin tubular macaroni of the same length, as a spaghetti (the word ziti means "long"). Ziti tagliati - the correct name for shorter version of this macaroni which in America usually sold as the dried up kind. This pasta goes as a snack with sauce or is baked with sauce and cheeses (casserole).
Tagliatelle - long, thin, flat pasta, similar to family of Fettucine noodles. They are much wider, than Fettucine (about 2,5 sm). Four versions of such noodles are released in different width (from 2,5 sm to 3 mm): Tagliatelle, Tagliolette, Tagliolini, and Tagliarini.

Linguini ("Uvulas") – pasta, similar to spaghetti, having the form of narrow (no more than 3 mm in width) and long tapes. They are usually used at preparation of Linguini dish with sauce from sea mollusks (Clam Sauce).

Cappelli D'Angeli – very thin pasta traditionally used at preparation of soups. Today they are also used at preparation of paste and entree (the dishes submitted between fish and roast). Before giving on a dish table sauce

Cappellini - the braided pasta, a bit thickly, than Cappelli D'Angeli. It is used in preparation of soups and entree, watered with sauce.

Fusilli - the long spaghettis twirled in the form of a corkscrew.