List of pasta

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Some different colours and shapes of pasta in a pasta specialty store in Venice Pasta Venice.jpg
Some different colours and shapes of pasta in a pasta specialty store in Venice

There are many different varieties of pasta. [1] They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato". [2]

Contents

Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.

Italian pasta names often end with the masculine plural diminutive suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle, etc., all conveying the sense of 'little'; or with the augmentative suffixes -oni, -one, meaning 'large'. Other suffixes like -otti'largish', and -acci'rough, badly made', may also occur. In Italian, all pasta type names are plural.

Long- and medium-length pasta

Long pasta may be made by extrusion or rolling and cutting.

List of long- and medium-length pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Barbine Thin strands, often coiled into nestsLittle beards [3] Barbina
Bavette Bavette side.png Narrower version of tagliatelleBibs [4] Baverine, bavettine, lasagneddi (in Sicily) [5] Liguria [5]
Bigoli Bigoli2.jpg Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. [6] From bigolaro, the pasta press used to make bigoli [7] Fusarioi [6] Veneto [6]
Bucatini Bucatini.jpg Thick spaghetti-like pasta with a hole running through the centerHollow straws [4] Translated from Italian : buco, meaning "hole", and Italian : bucato, meaning "pierced".Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati [8] [9] Lazio [6]
Busiate (or busiati) Busiate2.jpg Type of long macaroni. Often coiled around a twig of local weed. [10] From busa, meaning "reed". [11] Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro [11] Sicily (particularly Trapani) [11] Sardinia [6]
Capellini Capelli angelo.jpg Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.Thin hair, little hair [3] Angel Hair, [12] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi [9] [13] Liguria [6]
Fedelini Fedelini.jpg Very thin spaghetti [14] Little faithful onesNaples, Genoa and Liguria [15]
Ferrazzuoli Ferrazzuoli.jpg Similar to a twisted buccato with a cleft running on the sidePossibly from the thin iron square used to create the cleft.[ citation needed ]Cannucce [16] Calabria [16]
Fettuccine Fettuccine.jpg Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle [17] Little ribbons: [18] from affettare, "to slice". [17] Lasagnette, fettucce, ramicce, sagne [9] [17] Rome [17]
Fileja Fileja.jpg Elongated screw. [19] [20] Dialectal for yarn, filato [21] filleda, [20] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna [22] Vibo Valentia (Calabria), [23] Avellino (Campania) [24]
Linguine Linguine2.jpg Flattened spaghetti Little tongues [4] Bavettine, bavette fini, radichini, linguettine [9]
Lagane [25] Wide pastaLasagnoni, Bardele [9]
Lasagna Lasagne.png Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta is lasagna while the dish is lasagne [26] Possibly from Latin lasanum or Greek lasonon, "Cooking pot", [18] [26] or the Greco-Roman laganum, a flat piece of bread. [26] bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia); [26] the fluted version can also be doppio festone, sciabo, sciablo [27]
Lasagnette Lasagnette side.jpg Narrower version of Lasagna [28] Little lasagna
Lasagnotte Longer version of Lasagna Bigger lasagna
Maccheroni alla molinara Mac Molinara Tomato Sauce.JPG Very thick, long, hand-pulled pasta.The miller’s wife’s pasta Abruzzo
Maccheroncini di Campofilone Maccheroncini campofilone.jpg Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche [29]
Mafalde Reginette.jpg Long rectangular ribbons with ruffled sides.Named in honor of Princess Mafalda of Savoy [25] [30] Reginette, frese, tagliatelle nervate, [9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini [30] Naples [30]
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Pappardelle Pappardelle3.jpg Thick flat ribbons [28] of egg-based doughFrom Tuscan papparsi, "to pig out". [31] Papparelle, [9] paparele (Veneto); paspardelle (Marche) [31] Tuscany and northern Italy [31]
Perciatelli Perciatelli.jpg "Virtually identical to bucatini" [32] From perciare, "to hollow"Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni [9] Campania [6]
Picagge Picagge crop.jpg Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green.In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means napkin and refers to the size and shape of the pasta. [33] Picaje or piccagge [33] Liguria, in particular the province of Savona [33]
Pici Pici3.jpg Very thick, irregular and long, hand-rolled pasta. [34] From appiciare, "to stick". [34] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria) [34] [35] Tuscany [34]
Pillus Very thin ribbons cooked in beef brothLisanzedas, a variation; large discs in lasagne-like layers Sardinia
Rustiche Rustiche top.jpg Serrated ribbonsliterally the feminine plural of rustico, meaning 'rustic' [36] Apulia
Sagne 'ncannulate Sagne ncannulate pomodoro.jpg Long tube formed of twisted ribbonCaned lasagne
Scialatelli or scialatielli Scialatielli.jpg Short, flat ribbons Sorrento [37]
Spaghetti Spaghetti2.jpg A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [39] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [38] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti [9] [39] Sicily
Spaghetti alla chitarra Spaghetti chitarra.png Square spaghetti, [40] made of egg and flourNamed after the guitar-like device used to cut the pasta, [40] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.Tonnarelli, maccheroni alla chitarra Abruzzo
Spaghettini A slightly thinner version of spaghetti [41] Thin spaghetti [41] Thin spaghetti
Spaghettoni Spaghettoni.jpg A slightly thicker version of spaghetti [39] Thick spaghettiSpaghetti spessi
Stringozzi Stringozzi.jpg Similar to shoelacesShoestring-like, shoelaces [42]
Su Filindeu Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. [43] The threads (or wool) of God [43] Sardinia [43]
Tagliatelle Tagliatelles2.jpg Ribbons of egg-based pasta. [44] Generally narrower than fettuccine.From the Italian tagliare, meaning "to cut". [44] Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia) [9] [44] Emilia-Romagna (part. Bologna) [44]
Tagliolini Taglioni side.png Thinner version of tagliatelle From the Italian tagliare, meaning "to cut".Tagliolini; tagliatini (Tuscany); tajarin (Piedmont) [45] Liguria, Piedmont [45]
Trenette Trenette side.jpg Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline Thick ribbon ridged on one side [46] Signorine [9]
Vermicelli A traditional pasta round that is thinner than spaghetti. [47] [48] Little worms [4] [49] Campania [6]
Ziti Ziti.jpg Long, narrow hose-like tubes [28] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. [50] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger.Bride and bridegroom (ziti is plural) in Sicilian dialect. [50] Boccolotti, zitoni, zituane, candele, ziti candelati [9] [50] Sicily, [51] Southern Italy [50]

Short-cut pasta

Short-cut pasta (pasta corta) are mostly made by extrusion.

List of short-cut pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Anelli Anelloni 2.jpg Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside. [52] Small rings [53] Anelloni, anellini, anelletti, anelloni d'Africa (large rings) [54] Sicily [55]
Boccoli Boccoli.jpg Short, thick twisted shape.Ringlets Sardinia
Calamarata Calamari2.jpg Wide ring-shaped pastaSquid-likeCalamariNaples [56]
Campanelle or torchio Gigli.jpg Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. [57] Bellflower, [18] [58] gigli are lilies, [18] torchio is a press (usually for olive or grapes, but also pasta). [57] Gigli, [58] cornetti, corni di bue [9]
Cappelli da chef Cappelli da chef.jpg Extruded pasta that looks like a chef's hatChef hatsChef's hats
Casarecce Casarecce closeup.jpg Short lengths extruded into a S shape. [59] From casereccio, "homemade".Casarecci, Cesariccia [9] Sicily, Campania [60]
Cascatelli Cascatelli Duo 3.jpg Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sidesFrom cascatelle, "little waterfalls" United States
Castellane Castellane2.jpg Shell pasta coiled into a conical shapeTranslated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe.
Cavatappi Cavatappi2.jpg Corkscrew-shaped macaroni.CorkscrewsCellentani, [61] amori, spirali, tortiglioni, or fusilli rigati.
Cavatelli Cavatelli.jpg Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three) [62] From the verb cavare, "hollow".Cortecce, [63] gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily), [62] pizzicarieddi (Apulia). [64] Pictured is dry capunti, a variety of cavatelli from Apulia.Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily [62]
Chifferi Chifferi rigati.jpg Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati). [65] From the Austrian cookies Kipferl. [66] Gomiti [6]
Cicioneddos Cicioneddos.jpg Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Sardinia
Conchiglie Conchiglie rigate.png Seashell-shaped, usually furrowed (rigate)Shells [4] Arselle, abissini, coccioline, conchigliette, tofettine, [67] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine [9]
Creste di galli Creste di gallo.jpg Short, curved, and ruffledCock's comb [4] Grui [6]
Fagioloni Short narrow tubeLarge beans
Farfalle Farfalle simple.png Bow tie- or butterfly-shapedButterflies [4] fiochetti, fiocconi, farfalloni, galla genovese, [9] strichetti (Modena), nocchette (Apulia and Abruzzo) [68] Northern Italy [69]
Fazzoletti Thin rectangles or squares of pastaHandkerchief [70] Fazzoletti di seta, mandilli di sea (Ligurian dialect) [70] Liguria [70]
Festoni Festoni.jpg Thick ruffled helicesFestoon
Fiorentine Grooved cut tubesFlorentine
Fiori Fiori2.jpg Shaped like a flowerFlowers
Fusilli Fusilli.png Long, thick, corkscrew-shaped pasta that may be solid or hollow.The word fusilli presumably comes from Italian: fuso, meaning "spindle". [71] Eliche, girandole, rotini, tortiglioni, spirali [9] [71]
Fusilli bucati Fusilli bucati.jpg A hollow version of fusilli. [72] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati). [73] Holed spindlesBusiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco. [74] [73] Sicily [6]
Garganelli Maccheronialpettine.jpg Egg pasta in a square shape rolled into a tubeFrom garganel, "oesophagus" [75] [18] Maccheroni al petine (Marche), fischioni [75] Emilia-Romagna [75]
Gemelli Gemelli.jpg A single S-shaped strand of pasta twisted in a loose spiral. [76] The name derives from the Italian for twins. [18]
Gnocchi Barilla gnocchi 03.jpg Lobed shells. Not to be confused with gnocchi dumplings.Possibly "knots" [18]
Gomiti Gomiti.jpg Elbow maccheroni, furrowed.From gomito, "elbow". [77] Chifferi
Lanterne Lanterne.jpg Curved ridgesLanterns
Lorighittas Lorighittas sardi (36953461766).jpg Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope. [78] Small rings [79] Morgongiori, Sardinia [78]
Macaroni Macaroni2.jpg Tubes, either bent or straight [80] From Greek for food made from barley [81] Macaroni [9] (outside of Italy), maccheroncini [82] Naples [82]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness [83] Small maccheroni
Mafaldine Mafalde corte.jpg Short ribbons with ruffled sides [84] Little mafaldeMafalda corta, Biricci [20]
Maltagliati Maltagliati.jpg Irregular shapes of flat pasta formed from scraps of pasta production. [85] Badly cut [25] Strengozze, [9] malmaritati, blecs; pizzocherini (Valtellina); straciamus/spruzzamusi (Mantua); gasse, martaliai (Liguria); begnamusi/sguazzabarbuz (Emilia-Romagna); strengozze (Marche); sagne 'mpezze (Latium); pizzelle (Apulia); foglie di salice (Piedmont) [86]
Malloreddus Malloredus2.jpg Hand-rolled, shell-shaped pasta with saffron. A machine-extruded version also exists, which typically omits the use of saffron. [87] In Campidanese dialect a malloreddu is a male cow (plur. malloreddus) [88] Gnocchetti sardi, [9] caidos, macarones cravaos, maccaronis de orgiu [88] Sardinia [88]
Mandala Mandala pasta.jpg Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking. [89] A reference to mandalas.
Marille Designed by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced. [89] From mare, "sea"
Mezzani Short curved tube [90] [91] Half-size onesPerciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes) [9]
Mezze maniche Mezze maniche2.jpg About half the length of rigatoniHalf-sleeves
Mezze penne Short version of penneHalf-pens
Mezzi bombardoni Wide short tubesHalf-bombards
Nuvole Nuvol3.jpg Short coiled pastaClouds
Paccheri Paccheri3.jpg Large tube pasta often topped with sauce or stuffed with ingredients. [92] May collapse under own weight when cooking. [93] from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common. [93] [94] The name has been ascribed to a slapping sound they may make when eaten. [92] Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria. [94] Naples [93]
Passatelli Passatelli.jpg Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. [95] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [95]
Pasta al ceppo Sheet pasta that is similar in shape to a cinnamon stick [96] Log-type pasta
Penne Pennelisce closeup.png Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker. [97] Pens (after a quill pen) or feathers. [4] Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina, [9] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni. [98] Liguria [99] [100]
Penne ricce Penne ricce.png Curled penne variant, usually grooved.Curly penne.
Picchiarelli Picchiarelli.jpg Slightly longer than cavatelli. Apulia
Pipe rigate Pipe rigate.jpg Very similar to Lumaconi but smaller has lines running the length of itGrooved pipes.
Pizzoccheri Pizzochiero.jpg A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate. [101] From pinzochero, "bigot". [101] Fugascion, pizzocher di Tei [101] Valtellina (Lombardy) [101]
Quadrefiore Quadrefiore.jpg Square with rippled edgesFrom quadro, "square" and fiore, "flower"
Radiatori Radiatori2.jpg Shaped like radiators, they were created between the First and Second World Wars. [102] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces. [103] Radiator [18] Marziani [9]
Riccioli Riccioli.jpg Hollow cut with cylindrical ridges.Curls.
Ricciolini Ricciolini.jpg Short wide pasta with a 90-degree twistLittle curls
Ricciutelle Ricciutelli.jpg Short spiralled pastaLittle curls
Rigatoncini Smaller version of rigatoniSmall lined ones
Rigatoni Rigatoni closeup.png Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method. [104] From rigare, "to line, furrow, groove". [104] Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati [104] Lazio [104]
Rombi Rombi pasta.jpg Rhombus-shaped ribbons
Rotelle Rotelle2.jpg Wagon wheel-shaped pastaLittle wheels.Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini [9] [105]
Sagnette Sagnette pasta.jpg Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Sagnarelli Sagnarelli 1.jpg Rectangular ribbons with fluted edges
Sedani Sedani zoom.png Slightly larger than macaroni with a similar slight bend. Can be smooth (lisce) or furrowed (rigati).From sedano, "celery"Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d'elefante if smooth. [106] Naples [107]
Spirali Spiraled tubesSpirals
Spiralini (Scharfalini)Tightly coiled spiraliLittle spirals
Strapponi Strips of pasta ripped from a sheet.From strappare, "to rip off" [108] Tuscany [108]
Strozzapreti Strozzapretti2.jpg Rolled across their width. Similar to Sicilian casarecce.Priest-chokers or priest-stranglers [109] Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily) [109] Tuscany, Emilia-Romagna [109]
Testaroli Testaroli-Pesto-Pontremoli-2800.jpg Tuscany
Tortiglioni Tortiglioni closeup.png Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta. [110] From Latin torquere, "to twist" [110] Elicoidali [9] Campania, Lazio [110]
Treccioni Treccioni.jpg Coiled pasta.From treccia, "braid".
Trenne Trenne Carbonara (3113690414).jpg Penne shaped as a triangle [76] Triangoli, penne triangolo
Trofie Trofie2.jpg Thin twisted pasta made of durum wheat and water. [111] Trofie bastarde are made with chestnut flour. [112] possibly from Greek trophe, "food" [18] or local Genovese dialect strofissià or strufuggiâ, "to rub". [112] Rechelline, trofiette. [112] Liguria [112]
Trottole Pasta in the shape of spinning tops [113]
Tuffoli Ridged rigatoni
Vesuvio Vesuvio pasta.jpg Corkscrew-shaped pasta.From Mount Vesuvius Campania

Stretched pasta

Strascinati are mostly hand-made disks of pasta dragged (strascinato) across a wooden board. Orecchiette are a typical example.

List of stretched pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Cencioni Cencioni.jpg Petal shaped, slightly curved with rough convex side [114] Little ragsMischiglio (Basilicata) [114] Southern Italy [114]
Corzetti Croxetti.png Flat figure-eight stamped from Liguria [115] The name derives from a 14th century Genovese coin, the corzetto. [115] Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini [115] Val Polcevera [6]
Fainelle Flat strascinato that vaguely resembles carob. [116] Fainella means carob in Pugliese dialect. [116] Foggia (Apulia) [116]
Foglie d'ulivo Foglie ulivo.jpg Shaped like an olive leafOlive leavesSouthern Apulia [117]
Orecchiette Orecchiette2.jpg Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat. [118] Little ears [4] strascinate; recchini (Rome); recchietele (Campania, Molise and Basilicata); orecchie di prete (Abruzzo and Basilicata); cicatelli (Apulia); recchie di prevete (Foggia); cagghiubbi/fenescecchie (Bari); chancierelle/pochiacche (small/big versions; Taranto); stacchiodde (Lecce) [118] Apulia [118]

Soup pasta

These are small types of pasta, mainly used in soups, many of which belong to the pastina ('small pasta') family. [119] [25]

List of small or soup pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Acini di pepe AciniDiPepe3.jpg Bead-like pasta [120] Grains of pepper
Alphabet pasta Buchstabensuppe.jpg Pasta that has been mechanically cut or pressed into the letters of the alphabetAlfabeto [121]
Anchellini Small beads [120]
Anelli Uncooked anellini pasta.jpg Small rings of pasta (not to be confused with Calamaretti)Small ringsAneletti, anidduzzi, cerchionetti, taraduzzi [54] Sicily [54]
Anellini Anellini2.jpg Smaller version of anelli Little rings [18] Anelline [122]
Armonie Small "squiggles" [120]
Conchigliette Conchigliette.jpg Small shell-shaped pastaLittle shellsCocciolette [120]
Coquillettes Semicircular [120]
Coralli Ridged tubes [120]
Corallini Corallini.jpg Small short tubes of pastaLittle corals
Cuscussu Scucuzun.jpg Minuscule dots [120] reminding of couscous Scucuzzu. [123] Kusksu in MaltaLiguria, but found throughout Italy and in Malta. [123]
Ditali Ditali zoom.png Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati [124] Thimbles [18] Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily) [124] Campania, Apulia [125]
Egg barley Tarhonya-3.JPG
Farfalline Farfalloni.jpg Small bow tie-shaped pasta [120] Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos [126] Fideo (coiled vermicelli).JPG Pasta prepared with eggs, flour and water. [126]
Filini Filini.jpg Smaller version of fideos, about 12–15 mm long before cookingLittle threads.
Fregula Fregule closeup.jpg Bead-like pasta from Sardinia. Slightly toasted due to drying process. [127] Little fragments [128] Fregola, freula, fregua
Funghini Small mushroom-shaped pastaLittle mushrooms
Gianduietta Farm animals [120]
Grano Grain-shaped [120]
Gramigna Gramigne.jpg Short curled lengths of pasta. Spaccatelle are larger. [129] From gramigna, "weed" [4] or spaccatura, "slot" [129] Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi, [9] gramignoni, spaccatelle [130] Sicily, [129] Emilia-Romagna, Marche, Friuli-Venezia Giulia [131]
Grattini Grattini2.jpg Small granular, irregular shaped pasta (smaller version of Grattoni) [120] Little grains
Grattoni Grattoni.jpg Large granular, irregular shaped pasta [120] Grains
Margheritine Daisy-shaped [120]
Merletti Lace-shaped [120]
Midolline Midolline.jpg Flat teardrop shaped pasta [120] (similar to Orzo but wider)
Occhi di passero Thick rings [120]
Occhi di pernice Occhip.jpg Very small rings of pasta Partridge's eyes
Orzo Risi closeup.png Rice shaped pasta. [28] Risoni are slightly bigger. [132] Barley, [18] rice [132] Puntine, punte d'ago, armelline, semi d'orzo, semi d'avena, semi di riso, occhi di giudeo, armellette, puntalette, semi di cicoria, cicorietta, risetto, chicchi di riso, semini, avena, avena grande, cicorie, semi di melone, semi di mela, midolline, semoni, risone, risoni [9] riso [132]
Pastina Pastina.jpg Although pastina is the name for an entire family of miniature pasta shapes, it is also used to describe the most basic one in this family – small spheres, smaller than acini di pepe Little pasta
Piombi Pearl Pasta.jpg Spheres slightly larger than acini di pepe "Leads" as in lead shotPearl pasta
Ptitim Israeli Couscous (140491483).jpeg Rice grains, spheres or other formsFlakesIsraeli couscous, Jerusalem couscous, giant couscous, pearl couscous [133] Israel
Puntine Puntine.jpg Smaller version of Risi [120]
Quadrettini Quadrettini.jpg Small flat squares of pastaLittle squares [18] Quadrucci, quadratini, quadretti, lucciole, [9] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio). [134]
Sorprese Sorprese2.jpg Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce)Surprise
Stelle Stelline2.jpg Small star-shaped pasta.Stars, small or big (resp. stelline or stellette) [135] anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette [9] [135]
Stortini Stortini pasta.jpg Smaller version of elbow macaroniLittle crooked ones
Tripolini Tripolini2.jpg In larger varieties these are sometimes called farfalle tonde. [136] Small bow tie-shaped pasta [120] with rounded edges.canestrini are small willow baskets.Signorine, [9] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti [136]

Filled pasta

The name raviolo (plural ravioli) can be used as a generic description for almost any type of filled pasta. [137]

List of filled pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Agnolini Agnolini mantovani.jpg Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth.' [138] Diminutive of old word for "angel" [138] "agnulìn" or "agnulì"Lombardy [138]
Agnolotti Agnolotti2.jpg Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro). [139] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname. [18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt [140] Piedmont [139]
Caccavelle Caccavelle.jpg Large bowl-like pasta intended for stuffingFrom Latin cacabus, "pot" [141] Pentole (Naples) [141] Naples [141]
Cannelloni Cannelloni2.png Rolls of pasta with various fillings, usually cooked in an oven [142] Derived from cana, "reed".Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina), [143] manicotti (in the US), [144] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni [9] Central Italy [6]
Cappelletti Cappelletti1.JPG Squares of dough filled with cheese (or, rarely, meat) and closed to form a small hat (cappello=hat). In the large majority of Romagna the filling is made with a mixture of parmesan and soft cheese.Little caps or hats [145] [146] cappelli, cappelli del prete, or nicci in Tuscany. [145] Emilia-Romagna [6]
Caramelle Caramelle di sfoglia con ricotta, basilico e zucchine (14072207807).jpg A stuffed pasta resembling double twist candies.Candy Parma and Piacenza [147]
Casoncelli Casoncelli in una grande padella.jpg A stuffed pasta with various fillings.Possibly from casa, "house"Casonsei, Casonziei, Ciaroncie [6] Lombardy [6]
Casunziei Casunziei alle rape rosse al rifugio Venezia cropped.jpg A stuffed pasta with various fillingsFrom casa, "house" Veneto
Conchiglioni Conchiglioni2.jpg Large, stuffable seashell shapedLarge shellsCampania
Culurgioni Culurgione.jpg A stuffed pasta typical with a filling of potato and mintCulingionis, Culurzones, Kulurjones, angiolottus, spighittiSardinia (particularly the South-Eastern Ogliastra region)
Fagottini Fagottini al tartufo.JPG A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pearLittle cloth bundles
Lumache Lumachoni.jpg Snailshell-shaped pieces. Larger than gomiti or pipe.Snails [4] Lumachelle, lumachette, cirillini, [9] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, lumaconi, pipe, pipette, tofarelle [148]
Mezzelune Mezzelune di mare al pesto (2498933582).jpg Semicircular pockets about 2.5 in. diameterHalf-moons [149]
Occhi di lupo Large, stuffed, penne-shaped pasta. Around 1.5 inches long. [150] Ribbed wolf eyes [4]
Pansotti Pansoti alla salsa di noci.jpg Triangular shape with a bulging center, does not contain meat. [151] Big bellies [151] Ravioli di magro. [151] Liguria [151]
Pavese agnolotti Agnolotti pavesi (3).jpg Square pockets; they are filled with Pavese stew. [152] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname. [18] agnolot, agnulot, agnuloti [153] Lombardy [153]
Ravioli Ravioli-casalinghi-con-la-ricotta-2.jpg Two pieces of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Though commonly square, other forms are also used, including circular and semi-circular (Mezzelune)Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap". [137] [154]
Rotolo ripieno A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven [155] "Stuffed roll" [155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche) [155]
Sacchettoni Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.Little sacksSacchetti, sacchetini depending on size [9]
Tortelli Tortelli.jpg Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. About 30x35 mm in size. Sweet variations can be found (tortelli cremaschi). [156] Little pies [156] Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia) [156]
Tortellini Tortellini Bolognesi.jpg Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size. [157] Small tortelli [157] Agnoli, presuner or prigioneri (Capri) [157]
Tortelloni Pastasorten Tortelloni.JPG Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat. [158]
Tufoli A pasta shell large enough for stuffing [159] (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of Latin tubulus (tubule)Large tubeManiche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove [9]

Gnocchi and gnocchetti

List of gnocchi and gnocchetti
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Canederli Small balls of dough. Usually made of bread crumbs, but sweet variants would have a potato base. [160] From the German Knödel [160] Gnocchi di pane, canedeli, knödel [160] Trentino-Alto Adige [160]
Donderet Elongated, narrow dumpling [161] Dandolarini, strangolapreti piemontesi [161] Piedmont, more particularly Cuneo province and Valle Colla. [161]
Gnocchi Gnocchi with truffle.jpg various thick, small, and soft dough dumplingsMay be derived from the Italian word nocchio, meaning a knot in wood, [162] or from nocca, meaning knuckleGnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddusvarious

See also

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