Although it doesn’t really look like it in this image, reginette is another ribborn pasta with wavy edges. The pasta turns out to have a number of different names, including mafaldine and mafalda. I already talked about mafalda earlier and I was surprised to realize that this pasta is exactly the same. The internet should make it easy to figure out stuff like this, but it really doesn’t, because no one can seem to agree on anything.
Riccioli is a really good example of where pasta gets confusing. Riccioli is a twisted pasta, but it is described and pictured differently depending on where you look. In some cases, it’s like the image here, where a tube of pasta is twisted into a spiral. In other cases, riccioli is flat pasta twisted into a spiral. I’m sure there is a technically correct definition, but with so many discussions online, it’s pretty hard to work out. Which name you use doesn’t really matter anyway, it’s more a matter of picking the pasta type that is going to work best for your use.
Paccheri is a very large example of tube pasta. Sometimes this pasta is stuffed, but other times it is used like a typical tube pasta. Because of the large size of the tubes, when the pasta isn’t stuffed it tends to flatten out and looks almost like a pocket rather than a tube. Even when flattened the pasta can still be striking in a dish and ingredients can get caught in the hollows during cooking.