List of pasta

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

There are many different varieties of pasta, a staple dish of Italian cuisine.

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 preexisting shapes for marketing reasons.

Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -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.

Each pasta has its own unique purpose. For example, Penne and Fusilli can hold more sauces than spaghetti due to their hollow shapes. Additionally, the choice of pasta can be used to complement the consistency of sauces used in the cooking process.

Long- and medium-length pasta

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

Image Type Description Translation Synonyms Origin or main area of consumption
Barbina Thin strands, often coiled into nests Little beards
Bigoli Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[1] Fusarioi[1] Veneto[1]
Bucatini Thick spaghetti-like pasta with a hole running through the center Hollow straws[2] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". Boccoloti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[3][4] Lazio
Busiate (or busiati) Type of long macaroni. Often coiled around a twig of local weed.[5] From busa, meaning "reed".[6] Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[6] Sicily (particularly Trapani)[6]
Capellini Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. Thin hair Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia,vrimiciddi[4][7]
Fedelini Very thin spaghetti[8] Little faithful ones
Maccheroni alla molinara Very thick, long, hand-pulled pasta. The miller’s wife’s pasta Abruzzo
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Perciatelli Identical to bucatini From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[4]
Pici Very thick, irregular and long, hand-rolled pasta.[9] From appiciare, "to stick".[9] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[9][10] Tuscany[9]
Spaghetti A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[11] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[12] "Little strings".[2] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[11] Vermicelli, fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti, spaghettini, spaghettoni[4][12]
Vermicelli A traditional pasta round that is thicker than spaghetti (refers in U.S. to a style thinner than spaghetti) Worms[2]
Vermicelloni Thick vermicelli Large worms
Ziti Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[13] 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.[13] Boccolotti, zitoni, zituane, candele, ziti candelati[4][13] Southern Italy[13]

Flat or ribbon-cut pasta

Ribbon style pasta are often rolled flat and then cut. This can be done by hand or mechanically.

Image Type Description Translation Synonyms Origin or main area of consumption
Bavette Narrower version of tagliatelle Bibs[2]
Fazzoletti Thin rectangles or squares of pasta Handkerchief[14] Fazzoletti di seta, mandilli di sea (Ligurian dialect)[14] Liguria[14]
Fettuccine Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[15] Little ribbons:[16] from affettare, "to slice".[15] Lasagnette, fettucce, ramicce, sagne[4][15] Rome[15]
Fileja Elongated screw.[17][18] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[19] Vibo Valentia (Calabria)[20], Avellino (Campania)[21]
Lagane[22] Wide pasta Lasagnoni, Bardele[4]
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[23] Possibly from Latin lasanum or Greek lasonon, "Cooking pot",[16][23] or the greco-roman laganum, a flat piece of bread.[23] bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[23] the fluted version can also be doppio festone, sciabo, sciablo[24]
Lasagnette Narrower version of lasagne Little lasagne
Lasagnotte Longer version of lasagne Bigger lasagne
Linguine Flattened spaghetti Little tongues[2] Bavettine, bavette fini, radichini, linguettine[4]
Maccheroncini di Campofilone Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche[25]
Mafalde Long rectangular ribbons with ruffled sides. Named in honor of Princess Mafalda of Savoy[22][26] Reginette, frese, tagliatelle nervate,[4] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[26] Naples[26]
Mafaldine Short ribbons with ruffled sides Little mafalde
Maltagliati Irregular shapes of flat pasta formed from scraps of pasta production.[27] Badly cut[22] Strengozze,[4] 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)[28]
Pappardelle Thick flat ribbons of egg-based dough. From Tuscan papparsi, "to pig out".[29] Papparelle,[4] paparele (Veneto); paspardelle (Marche)[29] Tuscany and northern Italy[29]
Pillus Very thin ribbons cooked in beef broth Lisanzedas, a variation; large discs in lasagne-like layers Sardinia
Pizzoccheri A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate.[30] From pinzochero, "bigot".[30] Fugascion, pizzocher di Tei[30] Valtellina (Lombardy)[30]
Sagnarelli Rectangular ribbons with fluted edges
Rombi Rhombus-shaped ribbons
Sagnette Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Scialatelli or scialatielli Short, flat ribbons Sorrento[31]
Spaghetti alla chitarra Square spaghetti,[32] made of egg and flour Named after the guitar-like device used to cut the pasta,[32] 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
Stringozzi Similar to shoelaces Shoestring-like
Tagliatelle Ribbons of egg-based pasta.[33] Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut".[33] Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)[4][33] Emilia-Romagna (part. Bologna)[33]
Taglierini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut". Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[34] Liguria, Piedmont[34]
Testaroli Tuscany
Trenette Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline Thick ribbon ridged on one side Signorine[4]

Short-cut extruded pasta

Image Type Description Translation Synonyms Origin or main area of consumption
Anelli Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.[35] Rings, small rings. Anelloni, anellini, anelletti, anelloni d'Africa (large rings) [36]
Calamarata Wide ring shaped pasta Squid-like Calamari Naples[37]
Casarecce Short lengths extruded into a S shape.[38] From casereccio meaning homemade. Casarecci, Cesariccia[4]
Cavatappi Corkscrew-shaped macaroni. Corkscrews Cellentani,[39] amori, spirali, tortiglioni, or fusilli rigati.
Chifferi Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[40] From the Austrian cookies Kipferl.[41] Gomiti
Fagioloni Short narrow tube Large beans
Fusilli Long, thick, corkscrew-shaped pasta that may be solid or hollow. The word fusilli presumably comes from Italian: fuso, meaning "spindle".[42] Eliche, girandole, rotini, tortiglioni, spirali[4][42]
Fusilli bucati A hollow version of Fusilli.[43] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).[44] Holed spindles Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[45][44]
Gemelli A single S-shaped strand of pasta twisted in a loose spiral.[46] The name derives from the Italian for twins.[16]
Gomiti Elbow maccheroni, furrowed. From gomito, "elbow".[47] Chifferi
Maccheroni Tubes, either bent or straight[48] From Greek for food made from barley[49] Macaroni[4] (outside of Italy), maccheroncini[50] Naples[50]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[51] Small maccheroni
Marziani Short spirals Martians (refers to the antennae of cartoon martians)
Mezzani Short curved tube[52][53] Half-size ones Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani[4]
Mezze maniche About half the length of rigatoni Half-sleeves
Mezze penne Short version of penne Half-pens
Mezzi bombardoni Wide short tubes Half bombards
Paccheri Large tube pasta often topped with sauce or stuffed with ingredients.[54] May collapse under own weight when cooking.[55] from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common.[55][56] The name has been ascribed to a slapping sound they may make when eaten.[54] Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.[56] Naples[55]
Pasta al ceppo Sheet pasta that is similar in shape to a cinnamon stick[57] Log-type pasta
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.[58] Pens (after a quill pen) or feathers.[2] Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina,[4] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni.[59] Liguria [60][61]
Penne ricce Curled penne variant, usually grooved. Curly penne.
Rigatoncini Smaller version of rigatoni Small lined ones
Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.[62] From rigare, "to line, furrow, groove".[62] Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati[62] Lazio[62]
Sagne 'ncannulate Long tube formed of twisted ribbon Caned lasagne
Sedani Slightly larger than maccheroni 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.[63]
Spirali Spiraled tubes Spirals
Spiralini (Scharfalini) Tightly coiled spirali Little spirals
Tortiglioni Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[64] From Latin torquere, "to twist"[64] Elicoidali[4] Campania, Lazio[64]
Trenne Penne shaped as a triangle[46]
Tuffoli Ridged rigatoni

Decorative cuts

Image Type Description Translation Synonyms Origin or main area of consumption
Boccoli Short, thick twisted shape. Sardinia
Campanelle or torchio Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical, with a smooth edge.[65] Bellflower,[16][66] gigli are lilies,[16] torchio is a press (usually for olive or grapes, but also pasta).[65] Gigli,[66] cornetti, corni di bue[4]
Castellane Shell pasta coiled into a conical shape Castellane can be translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe.
Cavatelli Short, solid lengths. Exist in three size, usually measured in fingers (one, two or three)[67] From the verb cavare meaning to hollow Cortecce[68], 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)[67], pizzicarieddi (Apulia)[69] Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily[67]
Cencioni Petal shaped, slightly curved with rough convex side Little rags
Cicioneddos Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Sardinia
Conchiglie Seashell shaped, usually furrowed (rigate) Shells[2] Arselle, abissini, coccioline, conchigliette, tofettine,[70] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[4]
Corzetti Flat figure-eight stamped from Liguria[71] The name derives from a XIV Century Genovese coin, the corzetto.[71] Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[71]
Creste di galli Short, curved, and ruffled Cock's comb[2]
Farfalle Bow tie or butterfly shaped Butterflies[2] fiochetti, fiocconi, farfalloni, galla genovese,[4] strichetti (Modena), nocchette (Apulia and Abruzzo)[72]
Fiorentine Grooved cut tubes Florentine
Fiori Shaped like a flower Flowers
Foglie d'ulivo Shaped like an olive leaf Olive leaves
Garganelli Egg pasta in a square shape rolled into a tube From garganel, "oesophagus"[73][16] Maccheroni al petine (Marche), fischioni[73] Emilia-Romagna[73]
Gnocchi Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots"[16]
Gramigne / Spaccatelle Short curled lengths of pasta. Spaccatelle are larger.[74] From gramigna, "weed"[2] or spaccatura, "slot"[74] Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi,[4] gramignoni, spaccatelle[75] Sicily[74]
Lanterne Curved ridges Lanterns
Lorighittas Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope.[76] Small rings[77] Morgongiori, Sardinia[76]
Mandala Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[78] 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.[78] From mare, meaning "sea"
Malloreddus Hand-rolled, shell-shaped pasta In Campidanese dialect a malloreddu is a male cow (plur. malloreddus)[79] Gnocchetti sardi,[4] caidos, macarones cravaos, maccaronis de orgiu[79] Sardinia[79]
Orecchiette Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat.[80] Little ears[2] 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)[80] Apulia[80]
Pipe rigate Very similar to Lumaconi but smaller has lines running the length of it Grooved pipes.
Quadrefiore Square with rippled edges From quadro ("square") and fiore ("flower")
Radiatori Shaped like radiators, they were created between the First and Second World Wars.[81] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.[82] Radiator[16] Marziani[4]
Riccioli Hollow cut with cylindrical ridges. Curls.
Ricciolini Short wide pasta with a 90-degree twist Little curls
Ricciutelle Short spiralled pasta Little curls
Rotelle Wagon wheel-shaped pasta Little wheels. Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[4][83]
Strozzapreti Rolled across their width. Similar to Sicilian casarecce. Priest-chokers or priest-stranglers[84] Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)[84] Tuscany, Emilia-Romagna[84]
Su Filindeu The world's rarest pasta, made of 256 equal strands of thinly pulled and folded dough and laid in the sun to dry.[85] The threads (or wool) of God[85] Sardinia[85]
Trofie Thin twisted pasta made of durum wheat and water.[86] Trofie bastarde are made with chestnut flour.[87] possibly from Greek trophe, "food"[16] or local Genovese dialect strofissià or strufuggiâ, "to rub".[87] Rechelline, trofiette.[87] Liguria[87]
Vesuvio Corkscrew-shaped pasta. From Mount Vesuvius Campania

Miniature pasta

These are small types of pasta, mainly used in soups, many of which belong to the pastina ("small pasta") family.[88][22]

Image Type Description Translation Synonyms Origin or main area of consumption
Acini di pepe Bead-like pasta Grains of pepper
Alfabeto Pasta shaped as letters of the alphabet (may include other shapes, such as cartoon characters) Alphabet 'Alphabetti Spaghetti' (trademark)
Anelli Small rings of pasta (not to be confused with Calamaretti) Rings, small rings Aneletti, aniduzzi, cerchionetti, taraduzzi[36] Sicily[36]
Anellini Smaller version of anelli Little rings[16]
Conchigliette Small shell-shaped pasta Little shells
Corallini Small short tubes of pasta Little corals
Ditali Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati[89] Thimbles[16] Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)[89]
Egg barley
Farfalline Small bow tie-shaped pasta Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos[90] Pasta prepared with eggs, flour and water.[90]
Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads.
Fregula Bead-like pasta from Sardinia. Slightly toasted due to drying process.[91] Little fragments[92] Fregola, freula, fregua
Funghini Small mushroom-shaped pasta Little mushrooms
Grattini Small granular, irregular shaped pasta (smaller version then Grattoni) Little Grains
Grattoni Large granular, irregular shaped pasta Grains
Midolline Flat teardrop shaped pasta (similar to Orzo but wider)
Occhi di pernice Very small rings of pasta Partridge's eyes
Orzo Rice shaped pasta. Risoni are slightly bigger.[93] Barley,[16] rice[93] 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[4] riso[93]
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
Piombi Spheres slightly larger than acini di pepe Pearl pasta
Puntine Smaller version of Risi
Quadrettini Small flat squares of pasta Little squares[16] Quadrucci, quadratini, quadretti, lucciole,[4] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).[94]
Sorprese Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce) Surprise
Stelle Small star-shaped pasta. Stars, small or big (resp. stelline or stellette)[95] anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette[4][95]
Stortini Smaller version of elbow macaroni Little crooked ones
Tripolini In larger varieties these are sometimes called farfalle tonde.[96] Small bow tie-shaped pasta with rounded edges. canestrini are small willow baskets. Signorine,[4] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti[96]

Pasta with filling

The name raviolo (plur. ravioli) can be used as a generic description for almost any type of pasta with filling.[97]

Image Type Description Translation Synonyms Origin or main area of consumption
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).[98] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[16] agnelotti, agnulot, angelotti, langaroli, langheroli, piat d'angelot[99] Piedmont[98]
Caccavelle Large bowl-like pasta intended for stuffing From Latin cacabus, "pot"[100] Pentole (Naples)[100] Naples[100]
Cannelloni Rolls of pasta with various fillings, usually cooked in an oven[101] Derived from cana, meaning "reed". Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),[102] manicotti (in the US),[103] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[4]
Cappelletti Squares of dough filled with minced meat and closed to form a triangle. Little caps or hats[104][105] cappelli, cappelli del prete, or nicci in Tuscany.[104]
Caramelle A stuffed pasta resembling double twist candies. Candy Parma and Piacenza[106]
Casoncelli or casonsèi A stuffed pasta with various fillings. Possibly from casa "house" Lombardy
Casunziei A stuffed pasta with various fillings From casa house Veneto
Conchiglioni Large, stuffable seashell shaped Large shells
Culurgiones A stuffed pasta typical with a filling of potato and mint Sardinia (particularly the South-Eastern Ogliastra region)
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
Lumache Snailshell-shaped pieces. Larger than gomiti or pipe. Snails[2] Lumachelle, lumachette, cirillini,[4] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, pipe, pipette, tofarelle[107]
Mezzelune Semicircular pockets about 2.5 in. diameter Half-moons
Occhi di lupo Large, stuffed, penne-shaped pasta Ribbed wolf eyes[2]
Pansotti Triangular shape with a bulging center, does not contain meat.[108] "Big bellies"[108] Ravioli di magro.[108] Liguria[108]
Ravioli Two squares of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap".[97][109]
Sacchettini Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. Little sacks
Sacchettoni Large sacchetini Large little sacks Sacchetti[4]
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).[110] Little pies[110] Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)[110]
Tortellini Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.[111] Small tortelli[111] Agnoli, presuner or prigioneri (Capri)[111]
Tortelloni Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[112]
Tufoli A pasta shell large enough for stuffing (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[4]

Non wheat based

Image Type 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.[113] From the German Knödel[113] Gnocchi di pane, canedeli, knödel[113] Trentino-Alto Adige[113]
Passatelli Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[114] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna[114]

See also

References

  1. 1 2 3 Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice, 1962- ... Paris: Marabout. p. 28. ISBN 9782501072441. OCLC 762599005.
  2. 1 2 3 4 5 6 7 8 9 10 11 12 13 Why Italians Love to Talk About Food - Elena Kostioukovitch - Google Books
  3. ↑ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 34. ISBN 9782501072441. OCLC 762599005.
  4. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 "Pasta-shapes". www.food-info.net. Retrieved 2017-11-12.
  5. ↑ "Busiate". www.pastificiocampo.it. Retrieved 2017-11-30.
  6. 1 2 3 Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 40. ISBN 9782501072441. OCLC 762599005.
  7. ↑ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 54. ISBN 9782501072441. OCLC 762599005.
  8. ↑ Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN 1452106908
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