Distinguished on shapes they are named penne, maccheroni, spaghetti, linguine, fusilli, lasagne and many more varieties that are filled with other ingredients like ravioli and tortellini.
They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces.
Spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles.
Gino visits one of the town's historic pasta factories, where some local ladies teach him the traditional skill of hand-rolling fusilli.
Rotini is related to fusilli, but has a tighter helix, i.e. with a smaller pitch.
