Across
- 3. - Large tubes, usually stuffed and baked
- 5. - Wide, flat noodles, great for rich sauces
- 7. - Tube-shaped pasta with diagonal ends
- 9. - Rice-shaped pasta, often used in soups
- 10. - Small, ear-shaped pasta, typically paired with broccoli
- 11. - Long, thin, cylindrical noodles
- 13. - Flat and narrow, often paired with seafood
- 14. - Spiral-shaped pasta, great for holding sauce
- 15. - Stuffed pasta pockets, usually filled with cheese or meat
Down
- 1. - Flat, thick ribbons often served with Alfredo
- 2. - Ring-shaped pasta, often filled with cheese or meat
- 4. - Small, elbow-shaped pasta
- 6. - Flat sheets, used in layered baked dishes
- 8. - Potato-based dumplings, often served with sauce
- 12. - Long, flat ribbons, traditionally served with ragu