Some different colours and shapes of pasta, in a pasta specialty store in Venice.
Comparison between different types of long Italian pasta
There are many different types of
pasta, a staple dish of Italian cuisine.
Some pasta varieties are uniquely regional and not widely known; some types may have different names in different languages, or sometimes in the same 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 invent new names for old 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". Many other suffixes like -otti ("largish") and -acci ("rough", "badly made") may occur, too. In Italian, all pasta type names are plural. Long pasta [edit ]
Long pasta may be made by
extrusion or rolling and cutting.
Image Type Description Translation Barbina Thin strands often coiled into nests Little beards Bigoli Thick tubes, often made of buckwheat or wholewheat flour Bucatini A thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: , meaning "hole", and buco Italian: , meaning "pierced". bucato Capelli d'angelo A synonym of capellini, they are coiled into nests Angel hair Capellini The thinnest type of long pasta Literally "thin hair" in Italian language Fedelini A very thin spaghetti. [1 ] Little faithful ones Fusilli Long, thick, corkscrew shaped pasta that may be solid or hollow. Hollow fusilli are also called fusilli bucati. Pictured is fusilli in a pesto sauce. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle. Long rifles. Fusilli bucati Long coiled tubes that are hollow. Also called [2 ] fusili col buco [3 ] Holed rifles Matriciani Similar to perciatelli, but folded over rather than hollowed out Pellizzoni Thick spaghetti Medium twines Perciatelli Identical to bucatini. From perciare "to hollow" Pici Very thick, long, hand rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci. Spaghetti A long, thin, cylindrical pasta of Italian origin. Spaghetti is made of [4 ] semolina or flour and water. "Little strings." [5 ] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [4 ] Spaghettini Thin spaghetti Small little twines Spaghettoni A spaghetti that is extra thick or extra long. [6 ] Vermicelli A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti) Worms [5 ] Vermicelloni Thick vermicelli Large little worms Ziti Long, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Zito is Italian for "bridegroom." ( Ziti is plural). Zitoni Wider version of Ziti Large ziti Ribbon-cut pasta [edit ]
Ribbon style pasta are often rolled flat and then cut. This can be done by hand or mechanically.
Image Type Description Translation Bavette Narrower version of tagliatelle Little drip-thread Bavettine Narrower version of bavette Ciriole Thicker version of chitarra Fettuce Wider version of fettuccine Little slices Fettuccine Ribbon of pasta approximately 6.5 millimeters wide Little slices Fettucelle Narrower version of fettuccine Little slices Lagane [7 ] Wide pasta Lasagne (Gravagna) [8 ] Very wide pasta that often have fluted edges Cooking pot Lasagnette Narrower version of lasagne Little lasagne Lasagnotte Longer version of lasagne Bigger lasagne Linguettine Narrower version of linguine Little tongues Linguine Flattened spaghetti Little tongues [5 ] Mafalde Short rectangular ribbons Named in honor of Princess Mafalda of Savoy Mafaldine Long ribbons with ruffled sides Little mafalde Pappardelle Thick flat ribbon Pillus Very thin ribbons Pizzoccheri A type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. Sagnarelli Rectangular ribbons with fluted edges Scialatelli or scilatielli Homemade long spaghetti with a twisted long spiral Spaghetti alla chitarra Similar to spaghetti, except square rather than round, and made of egg in addition to flour [9 ] Named after the guitar-like device used to cut the pasta, 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. [9 ] Stringozzi Similar to shoelaces Shoestring-like Tagliatelle Ribbon, generally narrower than fettuccine From the Italian tagliare, meaning "to cut" Taglierini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut" Trenette Thin ribbon ridged on one side Tripoline Thick ribbon ridged on one side Short-cut extruded pasta [edit ]
Image Type Description Translation Calamarata Wide ring shaped pasta Squid-like Calamaretti Little squids Cannelloni Large stuffable cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce. [10 ] ( Italian: ) Large reeds Cavatappi Corkscrew-shaped macaroni Corkscrews Cellentani See Cavatappi Chifferi Short and wide macaroni Ditalini Short tubes Small thimbles Elicoidali Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni Helicoidal ones Fagioloni Short narrow tube Large beans Fideuà Short and thin tubes Fideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice. Garganelli Egg pasta in a square shape rolled into a tube Gemelli A single S-shaped strand of pasta twisted in a loose spiral The name derives from the Italian for twins. Macaroni Bent tubes Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness. [11 ] Small maccheroni Maltagliati A short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines. [12 ] Roughly cut Manicotti Large stuffable ridged tubes Marziani Short spirals Martians (refers to the antennae of cartoon martians) Mezzani pasta Short curved tube [13 ] [14 ] Half-size ones Mezze penne Short version of penne Half-pens Mezzi bombardoni Wide short tubes Half bombards Mostaccioli Similar to penne but without ridges. Also called penne lisce or "smooth penne" Moustache-like things Paccheri Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients. [15 ] "Slaps." The name has been ascribed to a slapping sound they may make when eaten. [15 ] Pasta al ceppo A sheet pasta that is similar in shape to a cinnamon stick. [16 ] Log-type pasta Penne Medium length tubes with ridges, cut diagonally at both ends Pens (after a quill pen) Penne rigate Penne with ridged sides Lined pens Penne lisce Penne with smooth sides Smooth pens Penne zita Wider version of penne Pennette Short thin version of penne Little pens Pennoni A wider and thicker version of penne. It is a tube pasta with a diagonal cut on both ends. [17 ] [17 ] Pennants [5 ] Rigatoncini Smaller version of rigatoni Small large lined ones Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved Large lined ones Rotini Related to fusilli, but has a tighter helix, i.e. with a smaller pitch Helix- or corkscrew-shaped pasta Sagne 'ncannulate Long tube formed of twisted ribbon Spirali A tube which spirals round Spirals Spiralini More tightly-coiled fusilli Little spirals Trenne Penne shaped as a triangle Trennette Smaller version of trenne Tortiglioni Narrower rigatoni Spirals [5 ] Tuffoli Ridged rigatoni Decorative cuts [edit ]
Image Type Description Translation Biciclette Bicycle-shaped pasta Bicycles Campanelle Flattened bell-shaped pasta with a frilly edge on one end Little bells Capunti Short convex ovals resembling an open empty pea pod Casarecce Short lengths rolled into a S shape From casereccio meaning homemade Cavatelli Short, solid lengths From the verb cavare meaning to hollow Cencioni Petal shaped, slightly curved with rough convex side Large rags Conchiglie Seashell shaped Shells [5 ] Conchiglioni Large, stuffable seashell shaped Large shells Corzetti Flat figure-eight stamped Creste di galli Short, curved and ruffled Cock's comb [5 ] Croxetti Flat coin-shaped discs stamped with coats of arms Little crosses Farfalle Bow tie or butterfly shaped "Butterflies" [5 ] Farfalloni Larger bow ties Large butterflies Fiorentine Grooved cut tubes Florentine Fiori Shaped like a flower Flowers Foglie d'ulivo Shaped like an olive leaf Olive leaves Gigli Cone or flower shaped Lilies Gramigna Short curled lengths of pasta Infesting weed, esp. scutch-grass Lanterne Curved ridges Lanterns Lumache Snailshell-shaped pieces Snails [5 ] Lumaconi Large snailshell-shaped pieces Large snails Maltagliati Flat roughly cut triangles Badly cut Mandala Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking. [18 ] 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. [18 ] From mare, meaning "sea" Orecchiette Bowl- or ear-shaped pasta Little ears [5 ] Pipe Very similar to Lumaconi but has lines running the length of it. Smoking pipes Quadrefiore Square with rippled edges From quadro ("square") and fiore ("flower") Radiatori Shaped like radiators, they were created in the 1960s, by an industrial designer. They are often used in similar dishes as [19 ] rotelle or fusilli, because their shape works well with thicker sauces. [20 ] Radiator Ricciolini Short wide pasta with a 90-degree twist Little curls Ricciutelle Short spiralled pasta Little curls Rotelle Wagon wheel-shaped pasta Little wheels Rotini 2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini Sorprese Bell shaped pasta with a crease on one side and has a ruffled edge Surprise Sorprese Lisce Bell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese) Smooth surprise Strozzapreti Rolled across their width Priest-chokers or priest-stranglers Torchio Torch shaped Winepress Trofie [21 ] Thin twisted pasta Minute pasta [edit ]
These are small types of pasta.
Image Type Description Translation Acini di pepe Bead-like pasta Peppercorns Alfabeto Pasta shaped as letters of the alphabet Alphabet Anelli Small rings of pasta (not to be confused with Calamaretti) Rings Anellini Smaller version of anelli Little rings Conchigliette Small shell-shaped pasta Little shells Corallini Small short tubes of pasta Little corals Ditali Small short tubes Thimbles Ditalini Smaller versions of ditali Little thimbles Egg barley Farfalline Small bow tie-shaped pasta Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie") Fideos [22 ] Pasta prepared with eggs, flour and water. [22 ] Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads. Fregula Bead-like pasta from Sardinia Little fragments [23 ] 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 (also, risoni) Rice shaped pasta Barley Pastina Small spheres about the same size or smaller than acini di pepe Little pasta Pearl Pasta Spheres slightly larger than acini di pepe Puntine Smaller version of Risi Quadrettini Small flat squares of pasta Little squares Risi Smaller version of orzo Little rice Seme di melone Small seed-shaped pasta Melon seeds Stelle Small star-shaped pasta Stars Stelline Smaller version of stelle Little stars Stortini Smaller version of elbow macaroni Little crooked ones Tripolini In larger varieties these are sometimes called Farfalle Rotonde. Small bow tie-shaped pasta with rounded edges. Stuffed pasta [edit ]
Image Type Description Translation Agnolotti Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables Diminutive of old word for "angel"; this was Giotto's nickname. Cannelloni Rolls of pasta with various fillings, usually cooked in an oven Big little canes Cappelletti Square of dough, filled with minced meat, and closed to form a triangle Little caps [24 ] Casoncelli or casonsèi A stuffed pasta typical of Lombardy, with various fillings Possibly from casa "house" Casunziei A stuffed pasta typical of the Veneto area, with various fillings From casa house 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 Maultasche A pasta stuffed with meat and spinach common in southern Germany Mouth pocket [25 ] Mezzelune Semicircular pockets; about 2.5 in. diameter Half-moons Occhi di lupo A large, penne-shaped pasta that is stuffed Ribbed wolf eyes [5 ] Pelmeni Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough Derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages Pierogi Slavic dumplings of unleavened dough stuffed with varying ingredients Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie Ravioli Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof Possibly from rapa, "turnip" 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 also Sacchetti Similar to Sacchetini, but larger. Large little sacks Tortellini Ring-shaped, stuffed with a mixture of meat and cheese Little pies Tortelloni Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term tortelloni is also used for a larger variety of tortellini) Large little pies Irregular shapes [edit ]
Image Type Description Translation Cappelli del prete Priest's hats [26 ] [27 ] Gnocchi Thick, soft dumplings that may be made from semolina, ordinary [28 ] wheat flour, flour and [29 ] egg, flour, egg, and [30 ] cheese, [31 ] potato, breadcrumbs, [32 ] or similar ingredients. [33 ] [34 ] [35 ] [36 ] Lumps; may derive from nocchio, a knot in the wood, or from [37 ] nocca (knuckle), or from gnocco (dumpling). [38 ] Maltagliati Irregular shapes of flat pasta formed from scraps of pasta production. Passatelli Formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. It is typically found in Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [39 ] Spätzle German egg pasta that is either round in shape, or completely irregular (when hand made) Means "little sparrow" in Swabian German. See also [edit ] References [edit ] ^ Marchetti, Domenica (2011). . Chronicle Books. p. 122. The Glorious Pasta of Italy ISBN 1452106908 ^ The Digital Pasta Book 1 / Italian pasta - H.W. Gade - Google Books ^ http://www.foodsubs.com/PastaShapes.html ^ a b Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008). ^ a b c d e f g h i j k Why Italians Love to Talk About Food - Elena Kostioukovitch - Google Books ^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books ^ Oretta Zanini De Vita (2009). . University of California Press. pp. 145–147. Encyclopedia of Pasta ISBN 978-0-520-25522-7. ^ "Lasagne". Oxford Dictionaries Online. Oxford University Press . Retrieved 18 June 2013. ^ a b 2 Meatballs in the Italian Kitchen - Pino Luongo, Mark Strausman - Google Books ^ Cannelloni Recipes Organization. "Cannelloni Recipes" . Retrieved 2012-08-26. ^ Cucina Napoletana - Arturo Iengo - Google Books ^ Making Artisan Pasta: How to Make a World of Handmade pasta, Stuffed Pasta ... - Aliza Green - Google Books ^ Slim and Healthy Italian Cooking - Polvay - Google Books ^ 365 Ways to Cook Pasta: For Every Season, For Every Reason, a Pasta Lover's ... - Marie Simmons - Google Books ^ a b Naples at Table: Cooking in Campania - Arthur Schwartz - Google Books ^ The Food of Campanile: Recipes from the Famed Los Angeles Restaurant - Mark Peel, Nancy Silverton - Google Books ^ a b The Florida Keys Cookbook, 2nd: Recipes & Foodways of Paradise - Victoria Shearer - Google Books ^ a b Joseph Froncioni. "DESIGNERS’ PASTA PASTS - Extreme pasta shapes that never made it.". ^ "RADIATORI". The Geometry of Pasta. ^ "The Cook's Thesaurus, Pasta Shapes". ^ Kyle Phillips. "Trofie". About.com. ^ a b Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English ... - Lourdes Castro - Google Books ^ Paolo Rossi. "The Different Types of Pasta.". ^ "Merriam Webster". http://www.merriam-webster.com . Retrieved 10 June 2013. ^ "What the heck is a maultaschen and why would I want to make a casserole out of it?" . Retrieved 24 March 2012. ^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books ^ Bella Tuscany - Frances Mayes - Google Books ^ Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853 ^ Buonassisi, recipe #831-833 ^ Buonassisi, recipe #837-838 ^ Buonassisi, recipe #839-840 ^ Buonassisi, recipe #854-857 ^ Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..." ^ Waverley Root, The Food of Italy, 1971 passim ^ Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim ^ Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim ^ Oxford English Dictionary, 2nd edition, 1989 ^ Zingarelli Nicola (2008), , Bologna, Zanichelli Dizionario della Lingua Italiana ^ Maria Pia Hellrigl recipe