List of pasta

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File:Pasta Venice.jpg
Some different colours and shapes of pasta in a pasta specialty store in Venice, Italy

There are many different varieties of pasta.Template:Sfn They are usually sorted by size, being long (Script error: No such module "Lang".), short (Script error: No such module "Lang".), stuffed (Script error: No such module "Lang".), cooked in broth (Script error: No such module "Lang".), stretched (Script error: No such module "Lang".) or in dumpling-like form (Script error: No such module "Lang".). Yet, due to the variety of shapes and regional variants, "one man's Script error: No such module "Lang". can be another's Script error: No such module "Lang".".Template:Sfn

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 Script error: No such module "Lang". 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 Script error: No such module "Lang". or the feminine plurals Script error: No such module "Lang"., etc., all conveying the sense of Template:Gloss; or with the augmentative suffixes Script error: No such module "Lang"., meaning Template:Gloss. Other suffixes like Script error: No such module "Lang". Template:Gloss, and Script error: No such module "Lang". Template:Gloss, may also occur. In Italian, all pasta type names are plural, except lasagna.

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[1] Barbina
Bavette File:Bavette side.png Narrower version of tagliatelle Bibs[2] Baverine, bavettine, lasagneddi (in Sicily)Template:Sfn LiguriaTemplate:Sfn
Bigoli File:Bigoli2.jpg Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.Template:Sfn From bigolaro, the pasta press used to make bigoliTemplate:Sfn FusarioiTemplate:Sfn VenetoTemplate:Sfn
Bucatini File:Bucatini.jpg Thick spaghetti-like pasta with a hole running through the center Hollow straws.[2] Translated from Template:Langx, meaning "hole", and Template:Langx, meaning "pierced". Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucatiTemplate:Sfn[3] LazioTemplate:Sfn
Busiate (or busiati) File:Busiate2.jpg Type of long macaroni. Often coiled around a twig of local weed.[4] From busa, meaning "reed"Template:Sfn Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferroTemplate:Sfn Sicily (particularly Trapani)Template:Sfn SardiniaTemplate:Sfn
Capellini File:Capelli angelo.jpg Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. Thin hair, little hair[1] Angel Hair,[5] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[3]Template:Sfn LiguriaTemplate:Sfn
Fedelini File:Fedelini.jpg Very thin spaghetti[6] Little faithful ones Naples, Genoa and Liguria[7]
Ferrazzuoli File:Ferrazzuoli.jpg Similar to a twisted buccato with a cleft running on the side Possibly from the thin iron square used to create the cleftScript error: No such module "Unsubst". CannucceTemplate:Sfn CalabriaTemplate:Sfn
Fettuccine File:Fettuccine.jpg Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle.Template:Sfn Little ribbons:[8] from affettare, "to slice".Template:Sfn Lasagnette, fettucce, ramicce, sagne[3]Template:Sfn RomeTemplate:Sfn
Fileja File:Fileja.jpg Elongated screw[9][10] Dialectal for yarn, filato[11] filleda,[10] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[12] Vibo Valentia (Calabria),[13] Avellino (Campania)[14]
LaganeTemplate:Sfn
File:Lagane e ciciari ara cusentina.jpg
 Wide pasta Lasagnoni, Bardele[3]
Lasagne File: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.Template:Sfn Possibly from Latin lasanum or Greek lasonon, "Cooking pot",[8]Template:Sfn or the Greco-Roman laganum, a flat piece of breadTemplate:Sfn bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);Template:Sfn the fluted version can also be doppio festone, sciabo, sciabloTemplate:Sfn
Lasagnette File:Lasagnette side.jpg Narrower version of Lasagna[15] Little lasagne
Lasagnotte Longer version of Lasagna Bigger lasagna
Linguine File:Linguine2.jpg Flattened spaghetti Little tongues[2] Bavettine, bavette fini, radichini, linguettine[3]
Maccheroni alla molinara File:Mac Molinara Tomato Sauce.JPG Very thick, long, hand-pulled pasta The miller’s wife’s pasta Abruzzo
Maccheroncini di Campofilone File:Maccheroncini campofilone.jpg Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche[16]
Mafalde File:Reginette.jpg Long rectangular ribbons with ruffled sides Named in honor of Princess Mafalda of SavoyTemplate:SfnTemplate:Sfn Reginette, frese, tagliatelle nervate,[3] signorine, trinette, ricciarelle, sfresatine, nastri, nastriniTemplate:Sfn NaplesTemplate:Sfn
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Pappardelle File:Pappardelle3.jpg Thick flat ribbons[15] of egg-based dough From Tuscan papparsi, "to pig out"Template:Sfn Papparelle,[3] paparele (Veneto); paspardelle (Marche)Template:Sfn Tuscany and northern ItalyTemplate:Sfn
Perciatelli File:Perciatelli.jpg "Virtually identical to bucatini"[17] From perciare, "to hollow" Maccheroncelli, Maccheroncini, Mezzanelli, Long Macaroni[3] CampaniaTemplate:Sfn
Picagge File: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.Template:Sfn Picaje or piccaggeTemplate:Sfn Liguria, in particular the province of SavonaTemplate:Sfn
Pici File:Pici3.jpg Very thick, irregular and long, hand-rolled pastaTemplate:Sfn From appiciare, "to stick"Template:Sfn Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)Template:Sfn[18] TuscanyTemplate:Sfn
Pillus Very thin ribbons cooked in beef broth Lisanzedas, a variation; large discs in lasagne-like layers Sardinia
Rustiche File:Rustiche top.jpg Serrated ribbons Literally the feminine plural of rustico, meaning 'rustic'[19] Apulia
Sagne 'ncannulate File:Sagne ncannulate pomodoro.jpg Long tube formed of twisted ribbon Caned lasagne
Scialatelli or scialatielli File:Scialatielli.jpg Short, flat ribbons Sorrento[20]
Spaghetti File:Spaghetti2.jpg A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[21] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.Template:Sfn "Little strings".[2] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[21] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[3]Template:Sfn Sicily
Spaghetti alla chitarra File:Spaghetti chitarra.png Square spaghetti,[22] made of egg and flour Named after the guitar-like device used to cut the pasta,[22] 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[23] Thin spaghetti[23] Thin spaghetti
Spaghettoni File:Spaghettoni.jpg A slightly thicker version of spaghettiTemplate:Sfn Thick spaghetti Spaghetti spessi
Stringozzi File:Stringozzi.jpg Similar to shoelaces Shoestring-like, shoelaces[24]
Su Filindeu Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry[25] The threads (or wool) of God[25] Sardinia[25]
Tagliatelle File:Tagliatelles2.jpg Ribbons of egg-based pasta.Template:Sfn Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut"Template:Sfn Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)[3]Template:Sfn Emilia-Romagna (part. Bologna)Template:Sfn
Tagliolini File:Taglioni side.png Thinner version of tagliatelle From the Italian tagliare, meaning "to cut" Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)Template:Sfn Liguria, PiedmontTemplate:Sfn
Trenette File:Trenette side.jpg Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline Thick ribbon ridged on one side[26] Signorine[3]
Vermicelli File:Fideo (coiled vermicelli).JPG A traditional pasta round that is thinner than spaghetti[27][28] Little worms[2][29] CampaniaTemplate:Sfn
Ziti File:Ziti.jpg Long, narrow hose-like tubes[15] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.Template:Sfn 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 dialectTemplate:Sfn Boccolotti, zitoni, zituane, candele, ziti candelati[3]Template:Sfn Sicily,[30] Southern ItalyTemplate:Sfn

Short-cut pasta

Short-cut pasta (Script error: No such module "Lang".) are mostly made by extrusion.

List of short-cut pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Anelli File:Anelloni 2.jpg Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outsideTemplate:Sfn Small rings[31] Anelloni, anellini, anelletti, anelloni d'Africa (large rings)Template:Sfn Sicily[32]
Boccoli File:Boccoli.jpg Short, thick twisted shape Ringlets Sardinia
Calamarata File:Calamari2.jpg Wide ring-shaped pasta Squid-like Calamari Naples[33]
Campanelle or torchio File:Gigli.jpg Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge.Template:Sfn Bellflower.[8]Template:Sfn Gigli are lilies,[8] torchio is a press (usually for olive or grapes, but also pasta).Template:Sfn Gigli,Template:Sfn cornetti, corni di bue[3]
Cappelli da chef File:Cappelli da chef.jpg Extruded pasta that looks like a chef's hat Chef hats Chef's hats
Casarecce File:Casarecce closeup.jpg Short lengths extruded into a S shapeTemplate:Sfn From casereccio, "homemade" Casarecci, Cesariccia[3] Sicily, Campania[34]
Cascatelli File:Cascatelli Duo 3.jpg Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sides From cascatelle, "little waterfalls" United States
Castellane File:Castellane2.jpg 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
Cavatappi File:Cavatappi2.jpg Corkscrew-shaped macaroni Corkscrews Cellentani,Template:Sfn amori, spirali or fusilli rigati.
Cavatelli File:Cavatelli.jpg Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three).Template:Sfn From the verb cavare, "hollow" Cortecce,[35] 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),Template:Sfn pizzicarieddi (Apulia).Template:Sfn Pictured is dry capunti, a variety of cavatelli from Apulia. Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and SicilyTemplate:Sfn
Chifferi File:Chifferi rigati.jpg Short and wide macaroni. Can be smooth (lisci) or furrowed (rigati).Template:Sfn From the Austrian cookies KipferlTemplate:Sfn GomitiTemplate:Sfn
Cicioneddos File:Cicioneddos.jpg Hand-rolled, shell-shaped pasta that are smaller than malloreddus Sardinia
Conchiglie File:Conchiglie rigate.png Seashell-shaped, usually furrowed (rigate) Shells[2] Arselle, abissini, coccioline, conchigliette, tofettine,Template:Sfn cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[3]
Creste di gallo File:Creste di gallo.jpg Short, curved, and ruffled Cock's comb[2] GruiTemplate:Sfn
Fagioloni Short narrow tube Large beans
Farfalle File:Farfalle simple.png Bow tie- or butterfly-shaped Butterflies[2] fiochetti, fiocconi, farfalloni, galla genovese,[3] strichetti (Modena), nocchette (Apulia and Abruzzo)Template:Sfn Northern Italy[36]
Fazzoletti Thin rectangles or squares of pasta HandkerchiefTemplate:Sfn Fazzoletti di seta, mandilli di sea (Ligurian dialect)Template:Sfn LiguriaTemplate:Sfn
Festoni File:Festoni.jpg Thick ruffled helices Festoon
Fiorentine Grooved cut tubes Florentine
Fiori File:Fiori2.jpg Shaped like a flower Flowers
Fusilli File:Fusilli.png Long, thick, corkscrew-shaped pasta that may be solid or hollow The word fusilli presumably comes from Italian: fuso, meaning "spindle".Template:Sfn Eliche, girandole, rotini Template:Sfn
Fusilli bucati File:Fusilli bucati.jpg A hollow version of fusilli.[37] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).Template:Sfn Holed spindles Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[38]Template:Sfn SicilyTemplate:Sfn
Garganelli File:Maccheronialpettine.jpg Egg pasta in a square shape rolled into a tube From garganel, "oesophagus"Template:Sfn[8] Maccheroni al pettine (Marche), fischioniTemplate:Sfn Emilia-RomagnaTemplate:Sfn
Gemelli File:Gemelli.jpg A single S-shaped strand of pasta twisted in a loose spiral[39] The name derives from the Italian for twins.[8]
Gnocchi File:Barilla gnocchi 03.jpg Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots"[8]
Gomiti File:Gomiti.jpg Elbow maccheroni, furrowed From gomito, "elbow"Template:Sfn Chifferi
Lanterne File:Lanterne.jpg Curved ridges Lanterns
Lorighittas File:Lorighittas sardi (36953461766).jpg Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope[40] Small rings[41] Morgongiori, Sardinia[40]
Macaroni File:Macaroni2.jpg Tubes, either bent or straight[42] From Greek for food made from barley[43] Macaroni[3] (outside of Italy), maccheronciniTemplate:Sfn NaplesTemplate:Sfn
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[44] Small maccheroni
Mafaldine File:Mafalde corte.jpg Short ribbons with ruffled sides[45] Little mafalde Mafalda corta, Biricci[10]
Maltagliati File:Maltagliati.jpg Irregular shapes of flat pasta formed from scraps of pasta production[46] Badly cutTemplate:Sfn Strengozze,[3] 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)Template:Sfn
Malloreddus File:Malloredus2.jpg Hand-rolled, shell-shaped pasta with saffron. A machine-extruded version also exists, which typically omits the use of saffron.Template:Sfn In Campidanese dialect, a malloreddu is a male cow (plur. malloreddus).Template:Sfn Gnocchetti sardi,[3] caidos, macarones cravaos, maccaronis de orgiuTemplate:Sfn SardiniaTemplate:Sfn
Mandala File:Mandala pasta.jpg Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking[47] 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[47] From mare, "sea"
Mezzani Short curved tube[48][49] Half-size ones Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes)[3]
Mezze maniche File:Mezze maniche2.jpg About half the length of rigatoni Half-sleeves
Mezze penne Short version of penne Half-pens
Mezzi bombardoni Wide short tubes Half-bombards
Nuvole File:Nuvol3.jpg Short coiled pasta Clouds
Paccheri File:Paccheri3.jpg Large tube pasta often topped with sauce or stuffed with ingredients.[50] May collapse under own weight when cooking.Template:Sfn from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common.Template:SfnTemplate:Sfn The name has been ascribed to a slapping sound they may make when eaten.[50] Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.Template:Sfn NaplesTemplate:Sfn
Passatelli File:Passatelli.jpg Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth[51] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna[51]
Pasta al ceppo Sheet pasta that is similar in shape to a cinnamon stick[52] Log-type pasta
Penne File: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.[53] Pens (after a quill pen) or feathers[2] Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina,[3] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni.Template:Sfn Liguria[54][55]
Penne ricce File:Penne ricce.png Curled penne variant, usually grooved Curly penne
Picchiarelli File:Picchiarelli.jpg Slightly longer than cavatelli Apulia
Pipe rigate File:Pipe rigate.jpg Very similar to Lumaconi but smaller has lines running the length of it Grooved pipes
Pizzoccheri File:Pizzochiero.jpg A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate.Template:Sfn From pinzochero, "bigot"Template:Sfn Fugascion, pizzocher di TeiTemplate:Sfn Valtellina (Lombardy)Template:Sfn
Quadrefiore File:Quadrefiore.jpg Square with rippled edges From quadro, "square" and fiore, "flower"
Radiatori File:Radiatori2.jpg Shaped like radiators, they were created between the First and Second World Wars.Template:Sfn They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.[56] Radiator[8] Marziani[3]
Riccioli File:Riccioli.jpg Hollow cut with cylindrical ridges Curls.
Ricciolini File:Ricciolini.jpg Short wide pasta with a 90-degree twist Little curls
Ricciutelle File:Ricciutelli.jpg Short spiralled pasta Little curls
Rigatoncini Smaller version of rigatoni Small lined ones
Rigatoni File:Rigatoni closeup.png Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.Template:Sfn From rigare, "to line, furrow, groove"Template:Sfn Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigatiTemplate:Sfn LazioTemplate:Sfn
Rombi File:Rombi pasta.jpg Rhombus-shaped ribbons
Rotelle File:Rotelle2.jpg Wagon wheel-shaped pasta Little wheels Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[3]Template:Sfn
Sagnette File:Sagnette pasta.jpg Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Sagnarelli File:Sagnarelli 1.jpg Rectangular ribbons with fluted edges
Sedani File:Sedani zoom.png Slightly larger than macaroni with a similar slight bend. Can be smooth (lisci) or furrowed (rigati). From sedano, "celery" Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d'elefante if smooth.Template:Sfn Naples[57]
Spirali File:Cavatappi2.jpg Spiraled tubes, a common alternative name for cavatappi Spirals Cavatappi, cellentani,Template:Sfn amori, fusilli rigati.
Spiralini (Scharfalini) Tightly coiled spirali Little spirals
Strapponi Strips of pasta ripped from a sheet From strappare, "to rip off"[58] Tuscany[58]
Strozzapreti File:Strozzapretti2.jpg Rolled across their width. Similar to Sicilian casarecce. Priest-chokers or priest-stranglersTemplate:Sfn Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)Template:Sfn Tuscany, Emilia-RomagnaTemplate:Sfn
Testaroli File:Testaroli-Pesto-Pontremoli-2800.jpg Tuscany
Tortiglioni File:Tortiglioni closeup.png Larger tubes than rigatoni. The grooves are also deeper and spiral around the pasta.Template:Sfn From Latin torquere, "to twist"Template:Sfn Elicoidali[3] Campania, LazioTemplate:Sfn
Treccioni File:Treccioni.jpg Coiled pasta From treccia, "braid"
Trenne File:Trenne Carbonara (3113690414).jpg Penne shaped as a triangle[39] Triangoli, penne triangolo
Trofie File:Trofie2.jpg Thin twisted pasta made of durum wheat and water.[59] Trofie bastarde are made with chestnut flour.Template:Sfn Possibly from Greek trophe, "food"[8] or local Genovese dialect strofissià or strufuggiâ, "to rub"Template:Sfn Rechelline, trofiette.Template:Sfn LiguriaTemplate:Sfn
Trottole Pasta in the shape of spinning tops[60]
Tuffoli Ridged rigatoni
Vesuvio File:Vesuvio pasta.jpg Corkscrew-shaped pasta From Mount Vesuvius Campania

Stretched pasta

Script error: No such module "Lang". are mostly hand-made disks of pasta dragged (Script error: No such module "Lang".) across a wooden board. Script error: No such module "Lang". are a typical example.

List of stretched pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Cencioni File:Cencioni.jpg Petal shaped, slightly curved with rough convex side[61] Little rags Mischiglio (Basilicata)[61] Southern Italy[61]
Corzetti File:Croxetti.png Flat figure-eight stamped from LiguriaTemplate:Sfn The name derives from a 14th century Genovese coin, the corzetto.Template:Sfn Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torselliniTemplate:Sfn Val PolceveraTemplate:Sfn
Fainelle Flat strascinato that vaguely resembles carobTemplate:Sfn Fainella means carob in Pugliese dialect.Template:Sfn Foggia (Apulia)Template:Sfn
Foglie d'ulivo File:Foglie ulivo.jpg Shaped like an olive leaf Olive leaves Southern Apulia[62]
Orecchiette File:Orecchiette2.jpg Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat.Template:Sfn 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)Template:Sfn ApuliaTemplate:Sfn

Soup pasta

These are small types of pasta, mainly used in soups, many of which belong to the Script error: No such module "Lang". (Template:Gloss) family.[63]Template:Sfn

List of small or soup pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Acini di pepe File:AciniDiPepe3.jpg Bead-like pasta[64] Grains of pepper
Alphabet pasta File:Buchstabensuppe.jpg Pasta that has been mechanically cut or pressed into the letters of the alphabet Alfabeto[65]
Anchellini Small beads[64]
Anelli File:Uncooked anellini pasta.jpg Small rings of pasta (not to be confused with Calamaretti) Small rings Aneletti, anidduzzi, cerchionetti, taraduzziTemplate:Sfn SicilyTemplate:Sfn
Anellini File:Anellini2.jpg Smaller version of anelli Little rings[8] AnellineTemplate:Sfn
Armonie Small "squiggles"[64]
Conchigliette File:Conchigliette.jpg Small shell-shaped pasta Little shells Cocciolette[64]
Coquillettes Semicircular[64]
Coralli Ridged tubes[64]
Corallini File:Corallini.jpg Small short tubes of pasta Little corals
Cuscussu File:Scucuzun.jpg Minuscule dots[64] reminding of couscous Scucuzzu.Template:Sfn Kusksu in Malta Liguria, but found throughout Italy and in Malta.Template:Sfn
Ditali File:Ditali zoom.png Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati.Template:Sfn Thimbles[8] Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)Template:Sfn Campania, Apulia[66]
Egg barley File:Tarhonya-3.JPG
Farfalline File:Farfalloni.jpg Small bow tie-shaped pasta[64] Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos[67] File:Fideo (coiled vermicelli).JPG Pasta prepared with eggs, flour and water[67]
Filini File:Filini.jpg Smaller version of fideos, about 12–15 mm long before cooking Little threads.
Fregula File:Fregule closeup.jpg Bead-like pasta from Sardinia. Slightly toasted due to drying process.Template:Sfn Little fragments[68] Fregola, freula, fregua
Funghini Small mushroom-shaped pasta Little mushrooms
Gianduietta Farm animals[64]
Grano Grain-shaped[64]
Gramigna File:Gramigne.jpg Short curled lengths of pasta. Spaccatelle are larger.Template:Sfn From gramigna, "weed"[2] or spaccatura, "slot"Template:Sfn Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi,[3] gramignoni, spaccatelleTemplate:Sfn Sicily,Template:Sfn Emilia-Romagna, Marche, Friuli-Venezia GiuliaTemplate:Sfn
Grattini File:Grattini2.jpg Small granular, irregular shaped pasta (smaller version of Grattoni)[64] Little grains
Grattoni File:Grattoni.jpg Large granular, irregular shaped pasta[64] Grains
Margheritine Daisy-shaped[64]
Merletti Lace-shaped[64]
Midolline File:Midolline.jpg Flat teardrop shaped pasta[64] (similar to Orzo but wider)
Occhi di passero Thick rings[64]
Occhi di pernice File:Occhip.jpg Very small rings of pasta Partridge's eyes
Orzo File:Risi closeup.png Rice shaped pasta.[15] Risoni are slightly bigger.Template:Sfn Barley,[8] riceTemplate:Sfn 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[3] risoTemplate:Sfn
Pastina File: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 File:Pearl Pasta.jpg Spheres slightly larger than acini di pepe "Leads" as in lead shot Pearl pasta
Ptitim File:Israeli Couscous (140491483).jpeg Rice grains, spheres or other forms Flakes Israeli couscous, Jerusalem couscous, giant couscous, pearl couscous[69] Israel
Puntine File:Puntine.jpg Smaller version of Risi[64]
Quadrettini File:Quadrettini.jpg Small flat squares of pasta Little squares[8] Quadrucci, quadratini, quadretti, lucciole,[3] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).Template:Sfn
Sorprese File:Sorprese2.jpg Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce). Surprise
Stelle File:Stelline2.jpg Small star-shaped pasta Stars, small or big (resp. stelline or stellette)Template:Sfn anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette[3]Template:Sfn
Stortini File:Stortini pasta.jpg Smaller version of elbow macaroni Little crooked ones
Tripolini File:Tripolini2.jpg In larger varieties these are sometimes called farfalle tonde.Template:Sfn Small bow tie-shaped pasta[64] with rounded edges. canestrini are small willow baskets. Signorine,[3] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchettiTemplate:Sfn

Filled pasta

The name Script error: No such module "Lang". (plural Script error: No such module "Lang".) can be used as a generic description for almost any type of filled pasta.Template:Sfn

List of filled pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Agnolini File: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.[70] Diminutive of old word for "angel"[70] "agnulìn" or "agnulì" Lombardy[70]
Agnolotti File: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).[71] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[8] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòtTemplate:Sfn Piedmont[71]
Caccavelle File:Caccavelle.jpg Large bowl-like pasta intended for stuffing From Latin cacabus, "pot"[72] Pentole (Naples)[72] Naples[72]
Cannelloni File:Cannelloni2.png Rolls of pasta with various fillings, usually cooked in an oven[73] Derived from cana, "reed" Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),Template:Sfn manicotti (in the US),Template:Sfn gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[3] Central ItalyTemplate:Sfn
Cappelletti File: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 hatsTemplate:Sfn[74] cappelli, cappelli del prete, or nicci in Tuscany.Template:Sfn Emilia-RomagnaTemplate:Sfn
Caramelle File:Caramelle di sfoglia con ricotta, basilico e zucchine (14072207807).jpg A stuffed pasta resembling double twist candies Candy Parma and PiacenzaTemplate:Sfn
Casoncelli File:Casoncelli in una grande padella.jpg A stuffed pasta with various fillings Possibly from casa, "house" Casonsei, Casonziei, CiaroncieTemplate:Sfn LombardyTemplate:Sfn
Casunziei File:Casunziei alle rape rosse al rifugio Venezia cropped.jpg A stuffed pasta with various fillings From casa, "house" Veneto
Conchiglioni File:Conchiglioni2.jpg Large, stuffable seashell shaped Large shells Campania
Culurgioni File:Culurgione.jpg A stuffed pasta typical with a filling of potato and mint Culingionis, Culurzones, Kulurjones, angiolottus, spighitti Sardinia (particularly the South-Eastern Ogliastra region)
Fagottini File: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 pear Little cloth bundles
Lumache File:Lumachoni.jpg Snailshell-shaped pieces. Larger than gomiti or pipe. Snails[2] Lumachelle, lumachette, cirillini,[3] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, lumaconi, pipe, pipette, tofarelleTemplate:Sfn
Mezzelune File:Mezzelune di mare al pesto (2498933582).jpg Semicircular pockets about 2.5 in. diameter Half-moons[75]
Occhi di lupo Large, stuffed, penne-shaped pasta. Around 1.5 inches long.[76] Ribbed wolf eyes[2]
Pansotti File:Pansoti alla salsa di noci.jpg Triangular shape with a bulging center. Does not contain meat.Template:Sfn Big belliesTemplate:Sfn Ravioli di magro.Template:Sfn LiguriaTemplate:Sfn
Pavese agnolotti File:Agnolotti pavesi (3).jpg Square pockets; they are filled with Pavese stew.[77] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[8] agnolot, agnulot, agnuloti[78] Lombardy[78]
Ravioli File:Ravioli-casalinghi-con-la-ricotta-2.jpg Each raviolo (singular form of ravioli) is constructed using two pieces of pasta, one on top of the other, and sealed around the perimeter forming a cavity in the center. A filling of cheese, ground meat, pureed vegetables, or various mixtures thereof is encased in its cavity before sealing. Its shape is commonly square; however, other shapes, such as circular and semi-circular (Mezzelune), are also acceptable. Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap".Template:Sfn[79]
Rotolo ripieno A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the ovenTemplate:Sfn "Stuffed roll"Template:Sfn Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)Template:Sfn
Sacchettoni File:Sacchettoni with pesto.jpg 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[3]
Tortelli File: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).Template:Sfn Little piesTemplate:Sfn Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)Template:Sfn
Tortellini File:Tortellini Bolognesi.jpg Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.Template:Sfn Small tortelliTemplate:Sfn Agnoli, presuner or prigioneri (Capri)Template:Sfn
Tortelloni File:Pastasorten Tortelloni.JPG Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.Template:Sfn
Tufoli A pasta shell large enough for stuffing[80] (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[3]

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.Template:Sfn From the German KnödelTemplate:Sfn Gnocchi di pane, canedeli, knödelTemplate:Sfn Trentino-Alto AdigeTemplate:Sfn
Donderet Elongated, narrow dumplingTemplate:Sfn Dandolarini, strangolapreti piemontesiTemplate:Sfn Piedmont, more particularly Cuneo province and Valle Colla.Template:Sfn
Gnocchi File:Gnocchi with truffle.jpg Various thick, small, and soft dough dumplings May be derived from the Italian word nocchio, meaning a knot in wood,[81] or from nocca, meaning knuckle Gnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddus Various

See also

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References

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  6. ↑ Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. Template:ISBN
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  67. ↑ a b Script error: No such module "citation/CS1".
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  69. ↑ Script error: No such module "citation/CS1".
  70. ↑ a b c Script error: No such module "citation/CS1".
  71. ↑ a b Script error: No such module "citation/CS1".
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  73. ↑ Script error: No such module "citation/CS1".
  74. ↑ Script error: No such module "citation/CS1".
  75. ↑ Script error: No such module "citation/CS1".
  76. ↑ Script error: No such module "citation/CS1".
  77. ↑ Script error: No such module "citation/CS1".
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Sources

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  • Script error: No such module "citation/CS1".

External links

Template:Sisterlinks

Template:Pasta

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