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|[[Bigoli]]
|[[Bigoli]]
|Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.<ref name=":0">{{Cite book|url=https://www.worldcat.org/oclc/762599005|title=Géométrie de la pasta|last=Hildebrand|first=Caz|date=|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice |year=2011|isbn=9782501072441|location=Paris|page=28|oclc=762599005}}</ref>
|Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.<ref name=":0">{{Cite book|url=https://www.worldcat.org/oclc/762599005|title=Géométrie de la pasta|last=Hildebrand|first=Caz|date=|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice |year=2011|isbn=9782501072441|location=Paris|page=28|oclc=762599005}}</ref>
|From ''bigolaro'', the pasta press used to make bigoli<ref>{{Cite book|url=https://www.worldcat.org/oclc/762599005|title=Géométrie de la pasta|last=Hildebrand, Caz.|date=DL 2011|publisher=Marabout|others=Kenedy, Jacob., Salsa, Patrice, 1962- ...|isbn=978-2-501-07244-1|location=[Paris]|oclc=762599005}}</ref>
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|Fusarioi<ref name=":0" />
|Fusarioi<ref name=":0" />
|[[Veneto]]<ref name=":0" />
|[[Veneto]]<ref name=":0" />
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|Ferrazuoli
|Ferrazuoli
|Similar to a twisted ''buccato'' with a cleft running on the side
|Similar to a twisted ''buccato'' with a cleft running on the side
|Possibly from the thin iron square used to create the cleft<ref>{{Citation|title=Amendolara|date=2019-12-19|url=https://en.wikipedia.org/w/index.php?title=Amendolara&oldid=931588653|work=Wikipedia|language=en|access-date=2020-01-03}} </ref> {{Citation needed|date=January 2020}}
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|Cannucce{{sfn|Zanini De Vita|2009|page=102}}
|Cannucce{{sfn|Zanini De Vita|2009|page=102}}
|[[Calabria]]{{sfn|Zanini De Vita|2009|page=102}}
|[[Calabria]]{{sfn|Zanini De Vita|2009|page=102}}
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|Rustiche
|Rustiche
|Serrated ribbons
|Serrated ribbons
|literally the feminine plural of ''rustico'', meaning 'rustic'<ref>{{Cite web|url=https://en.wiktionary.org/wiki/rustiche|title=rustiche - Wiktionary|website=en.wiktionary.org|access-date=2020-01-03}}</ref>
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Revision as of 15:25, 3 January 2020

For list of dishes prepared using pasta, see List of pasta dishes.
Some different colours and shapes of pasta in a pasta specialty store in Venice

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

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. These choices, however, are mostly due to tradition and habits.[1]

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
Barbine Thin strands, often coiled into nests Little beards[3] Barbina
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". Boccoloti, 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] 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
Ferrazuoli Similar to a twisted buccato with a cleft running on the side Possibly from the thin iron square used to create the cleft[15] [citation needed] 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] Rome[17]
Fileja Elongated screw.[19][20] filleda,[20] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[21] Vibo Valentia (Calabria),[22] Avellino (Campania)[23]
Linguine Flattened spaghetti Little tongues[4] Bavettine, bavette fini, radichini, linguettine[9]
Lagane[24] Wide pasta Lasagnoni, Bardele[9]
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[25] Possibly from Latin lasanum or Greek lasonon, "Cooking pot",[18][25] or the greco-roman laganum, a flat piece of bread.[25] bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[25] the fluted version can also be doppio festone, sciabo, sciablo[26]
Lasagnette Narrower version of Lasagna[27] Little lasagna
Lasagnotte Longer version of Lasagna Bigger lasagna
Maccheroni alla molinara Very thick, long, hand-pulled pasta. The miller’s wife’s pasta Abruzzo
Maccheroncini di Campofilone Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche[28]
Mafalde Long rectangular ribbons with ruffled sides. Named in honor of Princess Mafalda of Savoy[24][29] Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[29] Naples[29]
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Pappardelle Thick flat ribbons[27] of egg-based dough From Tuscan papparsi, "to pig out".[30] Papparelle,[9] paparele (Veneto); paspardelle (Marche)[30] Tuscany and northern Italy[30]
Perciatelli "Virtually identical to bucatini"[31] From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9] Campania[6]
Pici Very thick, irregular and long, hand-rolled pasta.[32] From appiciare, "to stick".[32] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[32][33] Tuscany[32]
Pillus Very thin ribbons cooked in beef broth Lisanzedas, a variation; large discs in lasagne-like layers Sardinia
Rustiche Serrated ribbons literally the feminine plural of rustico, meaning 'rustic'[34] Apulia
Sagne 'ncannulate Long tube formed of twisted ribbon Caned lasagne
Scialatelli or scialatielli Short, flat ribbons Sorrento[35]
Spaghetti A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[36] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[37] "Little strings".[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[36] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][37]
Spaghetti alla chitarra Square spaghetti,[38] made of egg and flour Named after the guitar-like device used to cut the pasta,[38] 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[39] Thin spaghetti[39] Thin spaghetti
Spaghettoni A slightly thicker version of spaghetti[37] Spaghetti spessi
Stringozzi Similar to shoelaces Shoestring-like, shoelaces[40]
Su Filindeu Extremely rare pasta, made of 256 equal strands of thinly pulled and folded dough and laid in the sun to dry.[41] The threads (or wool) of God[41] Sardinia[41]
Tagliatelle Ribbons of egg-based pasta.[42] Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut".[42] 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][42] Emilia-Romagna (part. Bologna)[42]
Taglierini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut". Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[43] Liguria, Piedmont[43]
Trenette Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline Thick ribbon ridged on one side[44] Signorine[9]
Vermicelli A traditional pasta round that is thinner than spaghetti.[45][46] Little worms[4][47] Very thin spaghetti Campania[6]
Ziti Long, narrow hose-like tubes[27] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[48] 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.[48] Boccolotti, zitoni, zituane, candele, ziti candelati[9][48] Southern Italy[48]

Short-cut pasta

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

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.[49] Small rings[50] Anelloni, anellini, anelletti, anelloni d'Africa (large rings)[51]
Boccoli Short, thick twisted shape. Sardinia
Calamarata Wide ring shaped pasta Squid-like Calamari Naples[52]
Campanelle or torchio Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical, with a smooth edge.[53] Bellflower,[18][54] gigli are lilies,[18] torchio is a press (usually for olive or grapes, but also pasta).[53] Gigli,[54] cornetti, corni di bue[9]
Cappelli da chef Extruded pasta that looks like a chef's hat Chef's hats
Casarecce Short lengths extruded into a S shape.[55] From casereccio, "homemade". Casarecci, Cesariccia[9]
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.
Cavatappi Corkscrew-shaped macaroni. Corkscrews Cellentani,[56] amori, spirali, tortiglioni, or fusilli rigati.
Cavatelli Short, solid lengths. Exist in three size, usually measured in fingers (one, two or three)[57] From the verb cavare, "hollow". Cortecce,[58] 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),[57] pizzicarieddi (Apulia)[59]. Pictured is dry capunti, a variety of cavatelli from Apulia. Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily[57]
Chifferi Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[60] From the Austrian cookies Kipferl.[61] Gomiti[6]
Cicioneddos Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Sardinia
Conchiglie Seashell shaped, usually furrowed (rigate) Shells[4] Arselle, abissini, coccioline, conchigliette, tofettine,[62] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[9]
Creste di galli Short, curved, and ruffled Cock's comb[4] Grui[6]
Fagioloni Short narrow tube Large beans
Farfalle Bow tie or butterfly shaped Butterflies[4] fiochetti, fiocconi, farfalloni, galla genovese,[9] strichetti (Modena), nocchette (Apulia and Abruzzo)[63]
Fazzoletti Thin rectangles or squares of pasta Handkerchief[64] Fazzoletti di seta, mandilli di sea (Ligurian dialect)[64] Liguria[64]
Festoni Thick ruffled helices Swag
Fiorentine Grooved cut tubes Florentine
Fiori Shaped like a flower Flowers
Fusilli Long, thick, corkscrew-shaped pasta that may be solid or hollow. The word fusilli presumably comes from Italian: fuso, meaning "spindle".[65] Eliche, girandole, rotini, tortiglioni, spirali[9][65]
Fusilli bucati A hollow version of Fusilli.[66] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).[67] Holed spindles Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[68][67] Sicily[6]
Garganelli Egg pasta in a square shape rolled into a tube From garganel, "oesophagus"[69][18] Maccheroni al petine (Marche), fischioni[69] Emilia-Romagna[69]
Gemelli A single S-shaped strand of pasta twisted in a loose spiral.[70] The name derives from the Italian for twins.[18]
Gnocchi Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots"[18]
Gomiti Elbow maccheroni, furrowed. From gomito, "elbow".[71] Chifferi
Kusksu Peppercorn-like shaped pasta,[72] which is "a little bigger than a coriander",[73] used in a traditional Maltese soup which bears its name. The kusksu pasta is "not to be confused with couscous".[74] Malta
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.[75] Small rings[76] Morgongiori, Sardinia[75]
Maccheroni Tubes, either bent or straight[77] From Greek for food made from barley[78] Macaroni[9] (outside of Italy), maccheroncini[79] Naples[79]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[80] Small maccheroni
Mafaldine Short ribbons with ruffled sides Little mafalde Mafalda corta, Biricci[20]
Maltagliati Irregular shapes of flat pasta formed from scraps of pasta production.[81] Badly cut[24] 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)[82]
Malloreddus Hand-rolled, shell-shaped pasta In Campidanese dialect a malloreddu is a male cow (plur. malloreddus)[83] Gnocchetti sardi,[9] caidos, macarones cravaos, maccaronis de orgiu[83] Sardinia[83]
Mandala Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[84] 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.[84] From mare, "sea"
Mezzani Short curved tube[85][86] Half-size ones Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani[9]
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
Nuvole Short coiled pasta Clouds
Paccheri Large tube pasta often topped with sauce or stuffed with ingredients.[87] May collapse under own weight when cooking.[88] from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common.[88][89] The name has been ascribed to a slapping sound they may make when eaten.[87] Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.[89] Naples[88]
Passatelli Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[90] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna[90]
Pasta al ceppo Sheet pasta that is similar in shape to a cinnamon stick[91] 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.[92] 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.[93] Liguria[94][95]
Penne ricce Curled penne variant, usually grooved. Curly penne.
Picchiarelli Slightly longer than cavatelli. Apulia
Pipe rigate Very similar to Lumaconi but smaller has lines running the length of it Grooved pipes.
Pizzoccheri A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate.[96] From pinzochero, "bigot".[96] Fugascion, pizzocher di Tei[96] Valtellina (Lombardy)[96]
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.[97] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.[98] Radiator[18] Marziani[9]
Riccioli Hollow cut with cylindrical ridges. Curls.
Ricciolini Short wide pasta with a 90-degree twist Little curls
Ricciutelle Short spiralled pasta Little curls
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.[99] From rigare, "to line, furrow, groove".[99] Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati[99] Lazio[99]
Rombi Rhombus-shaped ribbons
Rotelle Wagon wheel-shaped pasta Little wheels. Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][100]
Sagnette Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Sagnarelli Rectangular ribbons with fluted edges
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.[101]
Spirali Spiraled tubes Spirals
Spiralini (Scharfalini) Tightly coiled spirali Little spirals
Strapponi Strips of pasta ripped from a sheet. From strappare, "to rip off"[102] Tuscany[102]
Strozzapreti Rolled across their width. Similar to Sicilian casarecce. Priest-chokers or priest-stranglers[103] Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)[103] Tuscany, Emilia-Romagna[103]
Testaroli Tuscany
Tortiglioni Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[104] From Latin torquere, "to twist"[104] Elicoidali[9] Campania, Lazio[104]
Treccioni Coiled pasta. From treccia, "braid".
Trenne Penne shaped as a triangle[70] Triangoli, penne triangolo
Trofie Thin twisted pasta made of durum wheat and water.[105] Trofie bastarde are made with chestnut flour.[106] possibly from Greek trophe, "food"[18] or local Genovese dialect strofissià or strufuggiâ, "to rub".[106] Rechelline, trofiette.[106] Liguria[106]
Tuffoli Ridged rigatoni
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 the typical example.

Image Type Description Translation Synonyms Origin or main area of consumption
Cencioni Petal shaped, slightly curved with rough convex side[107] Little rags Mischiglio (Basilicata)[107] Southern Italy[107]
Corzetti Flat figure-eight stamped from Liguria[108] The name derives from a XIV Century Genovese coin, the corzetto.[108] Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[108] Val Polcevera[6]
Fainelle Flat strascinato that vaguely resembles carob.[109] Fainella means carob in Pugliese dialect.[109] Foggia (Apulia)[109]
Foglie d'ulivo Shaped like an olive leaf Olive leaves
Orecchiette Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat.[110] 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)[110] Apulia[110]

Soup pasta

These are small types of pasta, mainly used in soups, many of which belong to the pastina ("small pasta") family.[111][24]

Image Type Description Translation Synonyms Origin or main area of consumption
Acini di pepe Bead-like pasta Grains of pepper
Anelli Small rings of pasta (not to be confused with Calamaretti) Small rings Aneletti, anidduzzi, cerchionetti, taraduzzi[51] Sicily[51]
Anellini Smaller version of anelli Little rings[18] Anelline[112]
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[113] Thimbles[18] Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)[113]
Egg barley
Farfalline Small bow tie-shaped pasta Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos[114] Pasta prepared with eggs, flour and water.[114]
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.[115] Little fragments[116] Fregola, freula, fregua
Funghini Small mushroom-shaped pasta Little mushrooms
Gramigne Short curled lengths of pasta. Spaccatelle are larger.[117] From gramigna, "weed"[4] or spaccatura, "slot"[117] Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi,[9] gramignoni, spaccatelle[118] Sicily,[117] Emilia-Romagna, Marche, Friuli-Venezia Giulia[119]
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.[27] Risoni are slightly bigger.[120] Barley,[18] rice[120] 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[120]
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[18] Quadrucci, quadratini, quadretti, lucciole,[9] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).[121]
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)[122] anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette[9][122]
Stortini Smaller version of elbow macaroni Little crooked ones
Tripolini In larger varieties these are sometimes called farfalle tonde.[123] Small bow tie-shaped pasta with rounded edges. canestrini are small willow baskets. Signorine,[9] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti[123]
Alphabet pasta Pasta that has been mechanically cut or pressed into the letters of the alphabet

Pasta with filling

The name raviolo (plur. ravioli) can be used as a generic description for almost any type of pasta with filling.[124]

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).[125] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt[126] Piedmont[125]
Caccavelle Large bowl-like pasta intended for stuffing From Latin cacabus, "pot"[127] Pentole (Naples)[127] Naples[127]
Cannelloni Rolls of pasta with various fillings, usually cooked in an oven[128] Derived from cana, "reed". Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),[129] manicotti (in the US),[130] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[9] Central Italy[6]
Cappelletti Squares of dough filled with minced meat and closed to form a triangle. Little caps or hats[131][132] cappelli, cappelli del prete, or nicci in Tuscany.[131] Emilia-Romagna[6]
Caramelle A stuffed pasta resembling double twist candies. Candy Parma and Piacenza[133]
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 Culingionis, Culurzones, Kulurjones, angiolottus, spighitti 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[4] Lumachelle, lumachette, cirillini,[9] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, pipe, pipette, tofarelle[134]
Mezzelune Semicircular pockets about 2.5 in. diameter Half-moons[135]
Occhi di lupo Large, stuffed, penne-shaped pasta. Around 1.5 inches long.[136] Ribbed wolf eyes[4]
Pansotti Triangular shape with a bulging center, does not contain meat.[137] Big bellies[137] Ravioli di magro.[137] Liguria[137]
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".[124][138]
Rotolo ripieno A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven[139] "Stuffed roll"[139] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)[139]
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]
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).[140] Little pies[140] Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)[140]
Tortellini Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.[141] Small tortelli[141] Agnoli, presuner or prigioneri (Capri)[141]
Tortelloni Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[142]
Tortelli del Mugello Potato-filled pasta.[143][144] Mugello (Tuscany)
Tufoli A pasta shell large enough for stuffing[145] (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]

Gnocchi and gnocchetti

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.[146] From the German Knödel[146] Gnocchi di pane, canedeli, knödel[146] Trentino-Alto Adige[146]
Donderet Elongated, narrow dumpling[147] Dandolarini, strangolapreti piemontesi[147] Piedmont, more particularly Cuneo province and Valle Colla.[147]

See also

References

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Sources

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