The Tortello amaro di Castel Goffredo ("Castel Goffredo's bitter tortello") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua.
Banana pasta is a type of pasta prepared using banana as a primary ingredient.
 The product is typically made with unripe, green bananas that are dried and then milled into banana flour.
 Banana pasta is a gluten-free food.
 The product can be dried for later cooking or can be cooked immediately after preparation.
 Banana pasta is cooked like standard pasta, typically by boiling it.
 A study found that banana pasta has a higher water absorption rate compared to standard pasta, which generates higher yields after cooking.
Taglierini ] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini.
 It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough ("pasta all'uovo").
 The dough also contains semolina, flavor and salt.
 It is typically served with butter and truffles ("tajarin ai tartufi") or meat roast sauce.
 Taglierini finish in short cooking time, exceedingly on fresh doug and fit best to light sauces, fish, delicacies or soups.
Macaroni is a variety of dry pasta traditionally shaped and produced in various shapes and sizes.
 Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni.
 Some home machines can make macaroni shapes, but like most pasta, macaroni is usually made commercially by large-scale extrusion.
 The curved shape is created by different speeds of extrusion on opposite ends of the pasta tube as it comes out of the machine.
Fusilli ] are long, thick, corkscrew shaped pasta.
 The word "fusilli" presumably comes from "fuso" (“spindle”), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.
Capellini (] , literally "little hairs") is a very thin variety of Italian pasta, with a diameter between 0.85 and .
 Like spaghetti, it is rod-shaped, in the form of long strands.
Casunziei is the name in a North-Eastern Italian dialect for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape.
 They are commonly home-made and are typical of the culinary tradition of the Dolomites area, in the north-eastern part of Italy, especially the provinces of Belluno, Vicenza, and Verona.
Ravioli ] (plural form; singular: "raviolo") are a type of dumpling composed of a filling sealed between two layers of thin pasta dough.
 Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine.
 Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune).
Tetrazzini is an American dish made with diced poultry or seafood and mushroom in a butter/cream and parmesan sauce flavored with wine or sherry.
 It is served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and/or Parmesan cheese.
 Tetrazzini can be prepared as a baked noodle casserole, sometimes with steps taken to give it a browned crust.
 Shortcut recipes for home cooking sometimes use canned cream of mushroom soup or other cream soups.
A spaghetti strap (also called noodle strap) is a very thin shoulder strap used to support clothing, while providing minimal shoulder straps over otherwise bare shoulders.
 It is commonly used in garments such as swimwear, camisoles, crop tops, bras, cocktail dresses, and evening gowns, so-named for its resemblance to the thin pasta strings called "spaghetti."

Question: Taglierini is thin pasta like the type that is shaped in what form?
Answer: rod-shaped