Some different colours and shapes of pasta in a pasta specialty store in Venice, Italy

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]

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
Type Image Description Translation Synonyms Origin or main area of consumption
Barbine Thin strands, often coiled into nests Little beards[3] Barbina Emilia-Romagna
Bavette Narrower version of tagliatelle Bibs[4] Baverine, bavettine, lasagneddi (in Sicily)[5] Liguria[5]
Bigoli 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 Thick spaghetti-like pasta with a hole running through the center Hollow 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) 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] Calabria, Sicily (particularly) Trapani[11] Sardinia[6]
Capellini 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 Very thin spaghetti[14] Little faithful ones Campania, Genoa, and Liguria[15]
Ferrazzuoli Similar to a twisted buccato with a cleft running on the side Possibly from the thin iron square used to create the cleft. Cannucce[16] Calabria[16]
Fettuccine 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] Lazio[17]
Fileja 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 Flattened spaghetti Little tongues[4] Bavettine, bavette fini, radichini, linguettine[9] Liguria
Lagane[25] Wide pasta Lagane Lasagnoni, Bardele[9] Emilia-Romagna
Lasagna 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] Emilia-Romagna
Lasagnette Narrower version of Lasagna[28] Little lasagna Liguria
Lasagnotte Longer version of Lasagna Bigger lasagna Liguria
Maccheroni alla molinara Very thick, long, hand-pulled pasta. Macaroni Alla Molinara Abruzzo
Maccheroncini di Campofilone Thin strands of egg-based pasta. Similar to Capelli d'angelo. Campfilone macaroni Marche[29]
Mafalde 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] Campania[30]
Matriciani Similar to perciatelli, but folded over rather than hollowed out Matricians Campania and Lazio
Pappardelle Thick flat ribbons[28] of egg-based dough From Tuscan papparsi, "to pig out".[31] Pappardelle,[9] paparele (Veneto); paspardelle (Marche)[31] Tuscany and Northern Italy[31]
Perciatelli "Virtually identical to bucatini"[32] From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9] Campania and Lazio[6]
Picagge 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 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 broth Pillus Lisanzedas, a variation; large discs in lasagne-like layers Sardinia
Rustiche Serrated ribbons literally the feminine plural of rustico, meaning 'rustic'[36] Apulia
Sagne 'ncannulate Long tube formed of twisted ribbon Caned lasagne Apulia
Scialatelli or scialatielli Short, flat ribbons Scialatelli Campania, Sorrento[37]
Spaghetti 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 Square spaghetti,[40] made of egg and flour Named 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 Lazio and Liguria
Spaghettoni A slightly thicker version of spaghetti[39] Thick spaghetti Spaghetti spessi Basilicata
Stringozzi Similar to shoelaces Shoestring-like, shoelaces[42] Umbria
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 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 and Marche[44]
Tagliolini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut". Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[45] Liguria and Piedmont[45]
The Miller's Wife's Pasta La Pasta Della Moglie del Mugnaio (Italian) Abruzzo
Trenette Thin ribbon ridged on one side. Slightly thicker than linguine. Trenettes Liguria
Tripoline Thick ribbon ridged on one side[46] Tripoline Signorine[9] Campania
Vermicelli A traditional pasta round that is thinner than spaghetti.[47][48] Little worms[4][49] Campania[6]
Ziti 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
Type Image Description Translation Synonyms Origin or main area of consumption
Anelli 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 Short, thick twisted shape. Ringlets Sardinia
Calamarata Wide ring-shaped pasta Squid-like Calamari Campania[56]
Campanelle or torchio 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] Tuscany
Cappelli da chef Extruded pasta that looks like a chef's hat Chef hats Chef's hats Tuscany
Casarecce Short lengths extruded into a S shape.[59] From casereccio, "homemade". Casarecci, Cesariccia[9] Sicily, Campania[60]
Cascatelli Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sides From cascatelle, "little waterfalls" United States
Castellane Shell pasta coiled into a conical shape Translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe. Emilia-Romagna
Cavatappi Corkscrew-shaped macaroni. Corkscrews Cellentani,[61] amori, spirali, tortiglioni, or fusilli rigati. Emilia-Romagna
Cavatelli 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. Campania, Apulia, Molise, Basilicata, Calabria, and Sicily[62]
Chifferi Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[65] From the Austrian cookies Kipferl.[66] Gomiti[6] Northern Italy and Central Italy
Cicioneddos Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Cicioneddos Sardinia
Conchiglie Seashell-shaped, usually furrowed (rigate) Shells[4] Arselle, abissini, coccioline, conchigliette, tofettine,[67] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[9] Campania
Creste di galli Short, curved, and ruffled Cock's comb[4] Grui[6] Marche
Fagioloni Short narrow tube Large beans Molise
Farfalle Bow tie- or butterfly-shaped Butterflies[4] fiochetti, fiocconi, farfalloni, galla genovese,[9] strichetti (Modena), nocchette (Apulia and Abruzzo)[68] Northern Italy[69]
Fazzoletti Thin rectangles or squares of pasta Handkerchief[70] Fazzoletti di seta, mandilli di sea (Ligurian dialect)[70] Liguria[70]
Festoni Thick ruffled helices Festoon Apulia
Fiorentine Grooved cut tubes Florentine Tuscany
Fiori Shaped like a flower Flowers Lazio
Fusilli 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] Campania
Fusilli bucati 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 spindles Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[74][73] Sicily[6]
Garganelli Egg pasta in a square shape rolled into a tube From garganel, "oesophagus"[75][18] Maccheroni al petine (Marche), fischioni[75] Emilia-Romagna[75]
Gemelli A single S-shaped strand of pasta twisted in a loose spiral.[76] The name derives from the Italian for twins.[18] Apulia
Gnocchi Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots"[18] Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio
Gomiti Elbow maccheroni, furrowed. From gomito, "elbow".[77] Chifferi Central Italy and Northern Italy
Lanterne Curved ridges Lanterns Apulia
Lorighittas 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 Tubes, either bent or straight[80] From Greek for food made from barley[81] Macaroni[9] (outside of Italy), maccheroncini[82] Campania[82]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[83] Small maccheroni Campania
Mafaldine Short ribbons with ruffled sides[84] Little mafalde Mafalda corta, Biricci[20] Campania
Maltagliati 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] Emilia-Romagna
Malloreddus 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 Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[89] Send it Campania
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" Campania
Mezzani Short curved tube[90][91] Half-size ones Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes)[9] Campania
Mezze maniche About half the length of rigatoni Half-sleeves Northern Italy
Mezze penne Short version of penne Half-pens Southern Italy
Mezzi bombardoni Wide short tubes Half-bombards Southern Italy
Nuvole Short coiled pasta Clouds Campania
Paccheri 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] Campania[93]
Passatelli Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[95] Passatelli Pesaro e Urbino in 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 Abruzzo
Penne 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 Curled penne variant, usually grooved. Curly penne. Liguria
Picchiarelli Slightly longer than cavatelli. Little ones Apulia
Pipe rigate Very similar to Lumaconi but smaller has lines running the length of it Grooved pipes. Southern Italy
Pizzoccheri 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 Square with rippled edges From quadro, "square" and fiore, "flower" Tuscany
Radiatori 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] Campania
Riccioli Hollow cut with cylindrical ridges. Curls. Piedmont
Ricciolini Short wide pasta with a 90-degree twist Little curls Emilia-Romagna
Ricciutelle Short spiralled pasta Little curls Apulia
Rigatoncini Smaller version of rigatoni Small lined ones Abruzzo
Rigatoni 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 Rhombus-shaped ribbons Rhombuses Abruzzo
Rotelle Wagon wheel-shaped pasta Little wheels. Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][105] Southern Italy
Sagnette Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini. Cartoons Abruzzo
Sagnarelli Rectangular ribbons with fluted edges Sagnarelli Abruzzo
Sedani 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] Campania[107]
Spirali Spiraled tubes Spirals Emilia-Romagna
Spiralini (Scharfalini) Tightly coiled spirali Little spirals Emilia-Romagna
Strapponi Strips of pasta ripped from a sheet. From strappare, "to rip off"[108] Tuscany[108]
Strozzapreti 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 Tuscany
Tortiglioni Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[110] From Latin torquere, "to twist"[110] Elicoidali[9] Campania and Lazio[110]
Treccioni Coiled pasta. Braids Campania
Trenne Penne shaped as a triangle[76] Three years Triangoli, penne triangolo Abruzzo
Trofie 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] Spinning tops Campania
Tufoli Ridged rigatoni Tufoli Campania
Vesuvio 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
Type Image Description Translation Synonyms Origin or main area of consumption
Cencioni Petal shaped, slightly curved with rough convex side[114] Little rags Mischiglio[114] Basilicata[114]
Corzetti 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, Liguria[6]
Fainelle Flat strascinato that vaguely resembles carob.[116] Fainella means carob in Pugliese dialect.[116] Foggia, Apulia[116]
Foglie d'ulivo Shaped like an olive leaf Olive leaves Apulia[117]
Orecchiette 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
Type Image Description Translation Synonyms Origin or main area of consumption
Acini di pepe Bead-like pasta[120] Grains of pepper Abruzzo
Alphabet pasta Pasta that has been mechanically cut or pressed into the letters of the alphabet Pasta Dell'alfabeto (Italian) Alfabeto[121] Campania
Anchellini Small beads[120] Anchovies Sicily
Anelli Small rings of pasta (not to be confused with Calamaretti) Small rings Aneletti, anidduzzi, cerchionetti, taraduzzi[54] Sicily[54]
Anellini Smaller version of anelli Little rings[18] Anelline[122] Sicily
Armonie Small "squiggles"[120] Harmonies Basilicata
Conchiglie Small shell-shaped pasta Little shells Cocciolie[120] Campania
Coquillettes Semicircular[120] Conquillettes France
Coralli Ridged tubes[120] Corals Apulia
Corallini Small short tubes of pasta Little corals Campania
Cuscussu Minuscule dots[120] reminding of couscous Couscous Scucuzzu.[123] Kusksu in Malta Liguria, but found throughout Italy and in Malta[123]
Ditali 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 Orzo All'uovo (Italian) Hungary
Farfalline Small bow tie-shaped pasta[120] Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie") Northern Italy
Fideos[126] Pasta prepared with eggs, flour and water.[126] Fideos Spain
Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads. Campania
Fregula Bead-like pasta from Sardinia. Slightly toasted due to drying process.[127] Little fragments[128] Fregola, freula, fregua Sardinia
Funghini Small mushroom-shaped pasta Little mushrooms Marche
Gianduietta Farm animals[120] Gianduietta Piedmont
Grano Grain-shaped[120] Grain Campania
Gramigna 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 Small granular, irregular shaped pasta (smaller version of Grattoni)[120] Little grains Umbria
Grattoni Large granular, irregular shaped pasta[120] Grains Marche
Margheritine Daisy-shaped[120] Daisies Apulia
Merletti Lace-shaped[120] Lace Liguria
Midolline Flat teardrop shaped pasta[120] (similar to Orzo but wider) Marrows All Regions
Occhi di passero Tiny circles[120] Sparrow's eyes Trentino-Alto Adige/Sudtirol
Occhi di pernice Very small rings of pasta Partridge's eyes Trentino-Alto Adige/Sudtirol
Orzo 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] Mediterranean Basin
Pastina 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 Tuscany
Piombi Spheres slightly larger than acini di pepe "Leads" as in lead shot Pearl pasta Lombardy
Ptitim Rice grains, spheres or other forms Flakes Israeli couscous, Jerusalem couscous, giant couscous, pearl couscous[133] Israel
Puntine Smaller version of Risi[120] Push Pins Emilia-Romagna
Quadrettini Small flat squares of pasta Little squares[18] Quadrucci, quadratini, quadretti, lucciole,[9] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).[134] Emilia-Romagna
Sorprese Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce) Surprise Emilia-Romagna
Stelle 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] Apulia
Stortini Smaller version of elbow macaroni Little crooked ones Campania
Tripolini 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] Campania

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
Type Image Description Translation Synonyms Origin or main area of consumption
Agnolini 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 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 Large bowl-like pasta intended for stuffing From Latin cacabus, "pot"[141] Pentole (Naples)[141] Campania[141]
Cannelloni 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 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 A stuffed pasta resembling double twist candies. Candy Emilia-Romagna, Parma, and Piacenza[147]
Casoncelli A stuffed pasta with various fillings. Possibly from casa, "house" Casonsei, Casonziei, Ciaroncie[6] Lombardy[6]
Casunziei A stuffed pasta with various fillings From casa, "house" Veneto
Conchiglioni Large, stuffable seashell shaped Large shells Campania
Culurgiones A stuffed pasta typical with a filling of potato and mint Culurgiones Culingionis, Culurzones, Kulurjones, angiolottus, spighitti Sardinia, particularly in the Province of Ogliastra
Fagottini A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles Emilia-Romagna and Lombardy
Lumache 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] Piedmont
Mezzelune Semicircular pockets about 2.5 in. diameter Half-moons[149] Trentino-Alto Adige/Sudtirol
Occhi di lupo Large, stuffed, penne-shaped pasta. Around 1.5 inches long.[150] Ribbed wolf eyes[4] Campania
Pansotti Triangular shape with a bulging center, does not contain meat.[151] Big bellies[151] Ravioli di magro.[151] Liguria[151]
Pavese agnolotti 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 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] Campania
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] Emilia-Romagna
Sacchettoni Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. Little sacks Sacchetti, sacchetini depending on size[9] Sicily
Tortelli 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] Emilia-Romagna, Lombardy, and Tuscany
Tortellini 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] Emilia-Romagna
Tortelloni Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[158] Tortelloni Emilia-Romagna and Lombardy
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 tube Maniche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove[9] Campania

Gnocchi and gnocchetti

List of gnocchi and gnocchetti
Type Image Description Translation Synonyms Origin 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 (Dumplings)[160] Gnocchi di pane, canedeli, knödel[160] Trentino-Alto Adige/Sudtirol[160]
Donderet Elongated, narrow dumpling[161] Donderet Dandolarini, strangolapreti piemontesi[161] Piedmont, more particularly Cuneo province and Val Colla[161]
Gnocchi various thick, small, and soft dough dumplings May be derived from the Italian word nocchio, meaning a knot in wood,[162] or from nocca, meaning knuckle Gnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddus Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio

See also

References

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  2. ↑ Zanini De Vita 2009, p. xviii.
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Sources

  • Hildebrand, Caz; Kenedy, Jacob (2011). Géométrie de la pasta. Translated by Salsa, Patrice. Paris: Marabout. ISBN 9782501072441. OCLC 762599005.
  • Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. Translated by Fant, Maureen B. Berkeley, Calif.: University of California Press. ISBN 978-0-520-94471-8. OCLC 558881171.
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