<P> Italian pasta names often end with the masculine plural suffixes - ini, - elli, - illi, - etti or the feminine plurals - ine, - elle etc., all conveying the sense of "little"; or with - oni, - one, meaning "large". Many other suffixes like - otti ("largish") and - acci ("rough", "badly made") may occur, too . In Italian, all pasta type names are plural . </P> <P> Long pasta may be made by extrusion or rolling and cutting . </P> <Table> <Tr> <Th> Image </Th> <Th> Type </Th> <Th> Description </Th> <Th> Translation </Th> <Th> (hide) Synonyms </Th> </Tr> <Tr> <Td> </Td> <Td> Barbina </Td> <Td> Thin strands often coiled into nests </Td> <Td> Little beards </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Bigoli </Td> <Td> Thick, softer spaghetti - like pasta from Veneto </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Bucatini </Td> <Td> Thick spaghetti - like pasta with a hole running through the center </Td> <Td> Hollow straws Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". </Td> <Td> Perciatellini, Foratini, Fidelini bucati, Fide bucate </Td> </Tr> <Tr> <Td> </Td> <Td> Busiate </Td> <Td> Type of long macaroni . Typical from the region of Trapani, is often coiled around a twig of ampelodesmos </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Capelli d'angelo </Td> <Td> A synonym of capellini, often coiled into nests </Td> <Td> Angel hair </Td> <Td> Angel's hair, Cabellos de Angel, Capelvenere, Fidelini, Fedelini, Cappellini, Sopracappellini, <P> Capellini fini, Bassetti, </P> <P> Tagliolini a nido, Barbine a nido </P> </Td> </Tr> <Tr> <Td> </Td> <Td> Capellini </Td> <Td> Very thin spaghetti </Td> <Td> Literally "thin hair" in Italian language, synonymous with angel hair </Td> <Td> Capelli d'angelo </Td> </Tr> <Tr> <Td> </Td> <Td> Fedelini </Td> <Td> Very thin spaghetti </Td> <Td> Little faithful ones </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Fusilli </Td> <Td> Long, thick, corkscrew - shaped pasta that may be solid or hollow . Traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle . </Td> <Td> "Long rifles". The word fusilli presumably comes from Italian: fuso, meaning "spindle". </Td> <Td> Eliche, Tortiglioni, Spirali </Td> </Tr> <Tr> <Td> </Td> <Td> Fusilli bucati </Td> <Td> A hollow version of Fusilli . Also called fusilli col buco . </Td> <Td> Holed rifles </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Maccheroni alla molinara </Td> <Td> Very thick, long, fresh hand - pulled pasta . Typical from the Abruzzo region . </Td> <Td> The miller's wife's pasta </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Matriciani </Td> <Td> Similar to perciatelli, but folded over rather than hollowed out </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Perciatelli </Td> <Td> Identical to bucatini </Td> <Td> From perciare, "to hollow" </Td> <Td> Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni </Td> </Tr> <Tr> <Td> </Td> <Td> Pici </Td> <Td> Very thick, long, hand - rolled pasta . It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci . </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Spaghetti </Td> <Td> A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water </Td> <Td> "Little strings". Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". </Td> <Td> Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli, Vermicelloni giganti, Spaghettoni </Td> </Tr> <Tr> <Td> </Td> <Td> Spaghettini </Td> <Td> Thin spaghetti </Td> <Td> Small little twines </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Spaghettoni </Td> <Td> extra thick or extra long spaghetti </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Vermicelli </Td> <Td> A traditional pasta round that is thicker than spaghetti (refers in U.S. to a style thinner than spaghetti) </Td> <Td> Worms </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Vermicelloni </Td> <Td> Thick vermicelli </Td> <Td> Large worms </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Ziti </Td> <Td> Long, narrow hose - like tubes sized smaller than rigatoni but larger than mezzani . The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface . </Td> <Td> bridegroom (Ziti is plural). </Td> <Td> Boccolotti, Zitoni, Zituane, Candele </Td> </Tr> <Tr> <Td> </Td> <Td> Zitoni </Td> <Td> Wider version of Ziti </Td> <Td> Large ziti </Td> <Td> </Td> </Tr> </Table> <Tr> <Th> Image </Th> <Th> Type </Th> <Th> Description </Th> <Th> Translation </Th> <Th> (hide) Synonyms </Th> </Tr>

Name a pasta ending in the letter i
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