The multiplicity of shapes and sizes of dried and fresh pasta in the west, particularly in Italy, mirrors the plethora of noodle forms in the east. Here's a brief selection:

Agnolotti: "priests' caps," small, crescent-shaped, stuffed pasta.

Anelli: small rings of pasta.

Bavettine: narrow linguine.

Cappelletti: small, square, stuffed pasta.

Cavatelli: small, ridged pasta shells

Conchiglie: pasta shells resembling conch shells. Conchigliette are very small shells and conchiglioni are large shells.

Ditali: tiny tubes.

Farfalle: bow-tie pasta. Farfallini are tiny bows and farfallone are the largest.

Fedelini: very fine spaghetti.

Fideos: vermicelli-type noodles used in Spain and Mexico.

Fischietti: smallest of the small pasta tubes.

Fusilli: spiral spaghetti.

Gemelli: "twins," a short twist of pasta that looks like two strands of spaghetti wrapped together.

Gnocchi: a dumpling made from potato, wheat flour, or farina (a flour of cereal grains).

Lumache: large pasta shells for stuffing.

Mafalde: broad, flat noodles.

Magliette: curved, small pasta tubes.

Margherite: narrow, flat noodles with a rippled edge.

Mostaccioli: 2-inch long pasta tubes.

Orecchiette: tiny pasta disks that look like ears -- hence the name, which means "little ears."

Orzo: rice-shaped pasta.

Pansotti: "pot-bellied," triangular and stuffed pasta.

Pappardelle: wide noodles with rippled sides.

Perciatelli: thin, hollow pasta.

Pezzoccheri: thick buckwheat noodles.

Quadrettini: small, flat pasta squares.

Radiatore: short, chunky pasta shaped to resemble "little radiators."

Spaetzle: tiny noodles or dumplings from Germany.

Stelle: star-shaped pasta.

Tagliarini: long, thin, ribbon noodles.

Tripolini: small pasta bow-ties with rippled edges.

Vermicelli: very thin strands of pasta.