List of pasta

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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.
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.

AnelloniThick ringed ribbons; designed by physicists at the University of Warwick to study ring-shaped polymers[1]
BarbinaThin strands often coiled into nestsLittle beards
Bigoi co l'arna (cropped).jpgBigoliThick tubes, often made of buckwheat or wholewheat flour
Bucatinicloseup.JPGBucatiniA thick spaghetti-like pasta with a hole running through the center.The name comes from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".
Capelli d'angeloA synonym of capellini, they are coiled into nestsAngel hair
Capellini.jpgCapelliniThe thinnest type of long pastaLiterally "thin hair" in Italian language
FedeliniA very thin spaghetti.[2]Little faithful ones
Pistacchio di Bronte (pesto) - cropped.jpgFusilliLong, 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 lunghi bucati.jpgFusilli bucatiLong coiled tubes that are hollow.[3] Also called fusili col buco[4]Holed rifles
Maccheroni alla molinaraVery thick, long, fresh hand-pulled pasta. Typical for the Abruzzo region.The miller’s wife’s pasta
MatricianiSimilar to perciatelli, but folded over rather than hollowed out
Perciatelli.jpgPerciatelliIdentical to bucatini.From perciare "to hollow"
Pici con albume.jpegPiciVery 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-prepared.jpgSpaghettiA long, thin, cylindrical pasta of Italian origin.[5] Spaghetti is made of semolina or flour and water."Little strings."[6] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[5]
Spaghettiniphoto.jpgSpaghettiniThin spaghettiSmall little twines
Spaghettoni.jpgSpaghettoniA spaghetti that is extra thick or extra long.[7]
VermicelliA traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti)Worms [6]
VermicelloniThick vermicelliLarge little worms
Baked Ziti (cropped).jpgZitiLong, 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).
ZitoniWider version of ZitiLarge ziti

Ribbon-cut pasta[edit]

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

Bavette pasta.jpgBavetteNarrower version of tagliatelleLittle drip-thread
BavettineNarrower version of bavette
CirioleThicker version of chitarra
FettuceWider version of fettuccineLittle slices
Fettucine1.JPGFettuccineRibbon of pasta approximately 6.5 millimeters wideLittle slices
FettucelleNarrower version of fettuccineLittle slices
Lagane [8]Wide pasta
Lasagne Blätter01.jpgLasagne (Gravagna) [9]Very wide pasta that often have fluted edgesCooking pot
Lasagnette-with-pumpkin-and-parmesan.jpgLasagnetteNarrower version of lasagneLittle lasagne
LasagnotteLonger version of lasagneBigger lasagne
LinguettineNarrower version of linguineLittle tongues
Linguine.jpgLinguineFlattened spaghettiLittle tongues [6]
MafaldeShort rectangular ribbonsNamed in honor of Princess Mafalda of Savoy
Mafaldine.JPGMafaldineLong ribbons with ruffled sidesLittle mafalde
Pappardelle Tomato Sauce.jpgPappardelleThick flat ribbon
PillusVery thin ribbons
Pizzoccheri.JPGPizzoccheriA type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
SagnarelliRectangular ribbons with fluted edges
Scialatelli or scilatielliHomemade long spaghetti with a twisted long spiral
Spaghetti alla chitarra.jpgSpaghetti alla chitarraSimilar to spaghetti, except square rather than round,[10] and made of egg in addition to flourNamed after the guitar-like device used to cut the pasta,[10] 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.
Stringozzi.jpgStringozziSimilar to shoelacesShoestring-like
Picture 246 w.jpgTagliatelleRibbon, generally narrower than fettuccineFrom the Italian tagliare, meaning "to cut"
TaglieriniThinner version of tagliatelleFrom the Italian tagliare, meaning "to cut"
Trenette con le vongole (cropped).jpgTrenetteThin ribbon ridged on one side
TripolineThick ribbon ridged on one side

Short-cut extruded pasta[edit]

CalamarataWide ring shaped pastaSquid-like
CalamarettiLittle squids
Cannelloni.jpgCannelloniLarge stuffable cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce.[11](Italian: Large reeds)
Pasta with pesto.jpgCavatappiCorkscrew-shaped macaroniCorkscrews
Cellentani.jpgCellentaniSee Cavatappi
ChifferiShort and wide macaroni
Pasta e fagioli rapida.jpgDitaliniShort tubesSmall thimbles
ElicoidaliSlightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoniHelicoidal ones
FagioloniShort narrow tubeLarge beans
Fideua.jpgFideuàShort and thin tubesFideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.
Pastasorten Garganelli.JPGGarganelliEgg pasta in a square shape rolled into a tube
Gemelli.jpgGemelliA single S-shaped strand of pasta twisted in a loose spiralThe name derives from the Italian for twins.
Macaroni closeup.jpgMacaroniBent tubes. May also be straight.[12]From Greek for food made from barley[13]
MaccheroncelliHollow tube-shaped pasta that is slightly smaller than a pencil in thickness.[14]Small maccheroni
MaltagliatiA short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines.[15]Roughly cut
EMS-109321-Manicotti-rule..JPGManicottiLarge stuffable ridged tubes
MarzianiShort spiralsMartians (refers to the antennae of cartoon martians)
Mezzani pastaShort curved tube[16][17]Half-size ones
Mezze penneShort version of penneHalf-pens
Mezzi bombardoniWide short tubesHalf bombards
EMS-Mostaccioli-CU-125055.JPGMostaccioliSimilar to penne but without ridges. Also called penne lisce or "smooth penne"Moustache-like things
Paccheri pasta.jpgPaccheriLarge tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.[18]"Slaps." The name has been ascribed to a slapping sound they may make when eaten.[18]
Pasta al ceppoA sheet pasta that is similar in shape to a cinnamon stick.[19]Log-type pasta
Penne with sauce.jpgPenneMedium length tubes with ridges, cut diagonally at both endsPens (after a quill pen)
Whole wheat penne, cooked and uncooked.jpgPenne rigatePenne with ridged sidesLined pens
Penne liscePenne with smooth sidesSmooth pens
Penne zitaWider version of penne
PennetteShort thin version of penneLittle pens
PennoniA wider and thicker version of penne.[20] It is a tube pasta with a diagonal cut on both ends.[20]Pennants [6]
RigatonciniSmaller version of rigatoniSmall large lined ones
Mezzi Rigatoni pasta.jpgRigatoniMedium-Large tube with square-cut ends, sometimes slightly curvedLarge lined ones
Fusilli pasta.jpgRotiniRelated to fusilli, but has a tighter helix, i.e. with a smaller pitchHelix- or corkscrew-shaped pasta
Sagne ncannulate pomodoro.jpgSagne 'ncannulateLong tube formed of twisted ribbon
SpiraliA tube which spirals roundSpirals
SpiraliniMore tightly-coiled fusilliLittle spirals
TrennePenne shaped as a triangle
TrennetteSmaller version of trenne
PastasortenTortiglioni.JPGTortiglioniNarrower rigatoniSpirals [6]
TuffoliRidged rigatoni

Decorative cuts[edit]

BicicletteBicycle-shaped pastaBicycles
Campanelle with Summer Veggies (top view).jpgCampanelleFlattened bell-shaped pasta with a frilly edge on one endLittle bells
Capunti.jpgCapuntiShort convex ovals resembling an open empty pea pod
Casarecce.jpgCasarecceShort lengths rolled into a S shapeFrom casereccio meaning homemade
Cavatelli in cheese sauce.jpgCavatelliShort, solid lengthsFrom the verb cavare meaning to hollow
Cencioni.jpgCencioniPetal shaped, slightly curved with rough convex sideLarge rags
Conchiglie (pasta).jpgConchiglieSeashell shapedShells [6]
Conchiglioni.jpgConchiglioniLarge, stuffable seashell shapedLarge shells
Corzetti.jpgCorzettiFlat figure-eight stamped
Pasta creste di galli.jpgCreste di galliShort, curved and ruffledCock's comb [6]
Croxetti.jpgCroxettiFlat coin-shaped discs stamped with coats of armsLittle crosses
Farfalle Pasta.JPGFarfalleBow tie or butterfly shaped"Butterflies" [6]
Farfalloni.jpgFarfalloniLarger bow tiesLarge butterflies
Fiorentine.jpgFiorentineGrooved cut tubesFlorentine
Fiori pasta.jpgFioriShaped like a flowerFlowers
Foglie d'ulivo.JPGFoglie d'ulivoShaped like an olive leafOlive leaves
Gigli pasta.jpgGigliCone or flower shapedLilies
Gramigna.jpgGramignaShort curled lengths of pastaInfesting weed, esp. scutch-grass
Lanterne.jpgLanterneCurved ridgesLanterns
Lumache pasta.jpgLumacheSnailshell-shaped piecesSnails [6]
Lumaconi.jpgLumaconiLarge snailshell-shaped piecesLarge snails
MaltagliatiFlat roughly cut trianglesBadly cut
Mandala pasta.jpgMandalaDesigned by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[21]A reference to mandalas.
MarilleDesigned by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[21]From mare, meaning "sea"
Orecchiette Pasta.JPGOrecchietteBowl- or ear-shaped pastaLittle ears [6]
Pipe Pasta.jpgPipeVery similar to Lumaconi but has lines running the length of it.Smoking pipes
Quadrefiore.jpgQuadrefioreSquare with rippled edgesFrom quadro ("square") and fiore ("flower")
EMS-Radiatore-CU-124957.JPGRadiatoriShaped like radiators, they were created in the 1960s, by an industrial designer.[22] They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces.[23]Radiator
Ricciolini.jpgRiccioliniShort wide pasta with a 90-degree twistLittle curls
Ricciutelli.jpgRicciutelleShort spiralled pastaLittle curls
Rotelle.jpgRotelleWagon wheel-shaped pastaLittle wheels
Rotini.jpgRotini2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
Sorprese.jpgSorpreseBell shaped pasta with a crease on one side and has a ruffled edgeSurprise
Sorprese Lisce.jpgSorprese LisceBell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese)Smooth surprise
Strozzapreti Pasta.JPGStrozzapretiRolled across their widthPriest-chokers or priest-stranglers
Torchio noodle.jpgTorchioTorch shapedWinepress
Trofie pasta macro.jpgTrofie[24]Thin twisted pasta

Minute pasta[edit]

These are small types of pasta.

AciniDiPepe3.jpgAcini di pepeBead-like pastaPeppercorns
Buchstabensuppe.jpgAlfabetoPasta shaped as letters of the alphabetAlphabet
Uncooked anellini pasta.jpgAnelliSmall rings of pasta (not to be confused with Calamaretti)Rings
Anellini2.jpgAnelliniSmaller version of anelliLittle rings
Conchigliette.jpgConchiglietteSmall shell-shaped pastaLittle shells
Corallini.jpgCoralliniSmall short tubes of pastaLittle corals
DitaliSmall short tubesThimbles
Ditalini.jpgDitaliniSmaller versions of ditaliLittle thimbles
Tarhonya-3.JPGEgg barley
Farfalloni.jpgFarfallineSmall bow tie-shaped pastaLittle butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideo (coiled vermicelli).JPGFideos [25]Pasta prepared with eggs, flour and water.[25]
FiliniSmaller version of fideos, about 12–15 mm long before cookingLittle threads.
UncookedFregula.jpgFregulaBead-like pasta from SardiniaLittle fragments [26]
FunghiniSmall mushroom-shaped pastaLittle mushrooms
Grattini.jpgGrattiniSmall granular, irregular shaped pasta (smaller version then Grattoni)Little Grains
Grattoni.jpgGrattoniLarge granular, irregular shaped pastaGrains
Midolline.jpgMidollineFlat teardrop shaped pasta (similar to Orzo but wider)
Occhip.jpgOcchi di perniceVery small rings of pastaPartridge's eyes
Orzo.jpgOrzo (also, risoni)Rice shaped pastaBarley
Pastina.jpgPastinaSmall spheres about the same size or smaller than acini di pepeLittle pasta
Pearl Pasta.jpgPearl PastaSpheres slightly larger than acini di pepe
Puntine.jpgPuntineSmaller version of Risi
Quadrettini.jpgQuadrettiniSmall flat squares of pastaLittle squares
Risi.jpgRisiSmaller version of orzoLittle rice
Seme melone nudo.jpgSeme di meloneSmall seed-shaped pastaMelon seeds
StelleSmall star-shaped pastaStars
Pasta stelline.jpgStellineSmaller version of stelleLittle stars
Stortini pasta.jpgStortiniSmaller version of elbow macaroniLittle crooked ones
Btpasta(1).jpgTripoliniIn larger varieties these are sometimes called Farfalle Rotonde. Small bow tie-shaped pasta with rounded edges.

Stuffed pasta[edit]

Agnolotti.jpgAgnolottiSemicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetablesDiminutive of old word for "angel"; this was Giotto's[who?] nickname.
Cannelloni mit Hackfleischfüllung.jpgCannelloniRolls of pasta with various fillings, usually cooked in an ovenBig little canes
Cappelletti1.JPGCappellettiSquare of dough, filled with minced meat, and closed to form a triangleLittle caps[27]
Casoncelli in una grande padella.jpgCasoncelli or casonsèiA stuffed pasta typical of Lombardy, with various fillingsPossibly from casa "house"
CasunzieiA stuffed pasta typical of the Veneto area, with various fillingsFrom casa house
Fagottini al tartufo.JPGFagottiniA 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pearLittle cloth bundles
Maultaschensuppe.jpgMaultascheA pasta stuffed with meat and spinach common in southern GermanyMouth pocket[28]
MezzeluneSemicircular pockets; about 2.5 in. diameterHalf-moons
Occhi di lupoA large, penne-shaped pasta that is stuffedRibbed wolf eyes [6]
Pelmeni.jpgPelmeniRussian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened doughDerived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
01 Beskidische Teigtaschen, Sanok 2012.JPGPierogiSlavic dumplings of unleavened dough stuffed with varying ingredientsDifficult 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-casalinghi-con-la-ricotta-2.jpgRavioliSquare. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereofPossibly from rapa, "turnip"
SacchettiniRound, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.Little sacks
also Sacchetti
Similar to Sacchetini, but larger.Large little sacks
Bologna-DSCF7178.JPGTortelliniRing-shaped, stuffed with a mixture of meat and cheeseLittle pies
Pastasorten Tortelloni.JPGTortelloniRound 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]

Cappelli del pretePriest's hats [29][30]
Gnocchi with truffle.jpgGnocchiThick, soft dumplings that may be made from semolina,[31] ordinary wheat flour,[32] flour and egg,[33] flour, egg, and cheese,[34] potato,[35] breadcrumbs,[36] or similar ingredients.[37][38][39]Lumps; may derive from nocchio, a knot in the wood,[40] or from nocca (knuckle), or from gnocco (dumpling).[41]
MaltagliatiIrregular shapes of flat pasta formed from scraps of pasta production.
Passatelli-piato.JPGPassatelliFormed 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 [42]
Spätzle-02.jpgSpätzleGerman egg pasta that is either round in shape, or completely irregular (when hand made)Means "little sparrow" in Swabian German.

See also[edit]


  1. ^ "Physicists Invented a Horrible New Pasta Shape, for Science". Retrieved 15 December 2014. 
  2. ^ Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN 1452106908
  3. ^ The Digital Pasta Book 1 / Italian pasta - H.W. Gade - Google Books
  4. ^
  5. ^ a b Definition of spaghetti. Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008).
  6. ^ a b c d e f g h i j k Why Italians Love to Talk About Food - Elena Kostioukovitch - Google Books
  7. ^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books
  8. ^ Oretta Zanini De Vita (2009). Encyclopedia of Pasta. University of California Press. pp. 145–147. ISBN 978-0-520-25522-7. 
  9. ^ "Lasagne". Oxford Dictionaries Online. Oxford University Press. Retrieved 18 June 2013. 
  10. ^ a b 2 Meatballs in the Italian Kitchen - Pino Luongo, Mark Strausman - Google Books
  11. ^ Cannelloni Recipes Organization. "Cannelloni Recipes". Retrieved 2012-08-26. 
  12. ^ "Waitrose Macaroni". Waitrose. Retrieved 3 Sep 2014. 
  13. ^ "macaroni". Oxford Dictionaries. Oxford University Press. Retrieved 3 Sep 2014. 
  14. ^ Cucina Napoletana - Arturo Iengo - Google Books
  15. ^ Making Artisan Pasta: How to Make a World of Handmade pasta, Stuffed Pasta ... - Aliza Green - Google Books
  16. ^ Slim and Healthy Italian Cooking - Polvay - Google Books
  17. ^ 365 Ways to Cook Pasta: For Every Season, For Every Reason, a Pasta Lover's ... - Marie Simmons - Google Books
  18. ^ a b Naples at Table: Cooking in Campania - Arthur Schwartz - Google Books
  19. ^ The Food of Campanile: Recipes from the Famed Los Angeles Restaurant - Mark Peel, Nancy Silverton - Google Books
  20. ^ a b The Florida Keys Cookbook, 2nd: Recipes & Foodways of Paradise - Victoria Shearer - Google Books
  21. ^ a b Joseph Froncioni. "DESIGNERS’ PASTA PASTS - Extreme pasta shapes that never made it.". 
  22. ^ "RADIATORI". The Geometry of Pasta. 
  23. ^ "The Cook's Thesaurus, Pasta Shapes". 
  24. ^ Kyle Phillips. "Trofie". 
  25. ^ a b Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English ... - Lourdes Castro - Google Books
  26. ^ Paolo Rossi. "The Different Types of Pasta.". 
  27. ^ "Merriam Webster". Retrieved 10 June 2013. 
  28. ^ "What the heck is a maultaschen and why would I want to make a casserole out of it?". Retrieved 24 March 2012. 
  29. ^ Encyclopedia of Pasta - Oretta Zanini De Vita - Google Books
  30. ^ Bella Tuscany - Frances Mayes - Google Books
  31. ^ Vincenzo Buonassisi, Il nuovo codice della pasta, Rizzoli 1985, recipe #850-853
  32. ^ Buonassisi, recipe #831-833
  33. ^ Buonassisi, recipe #837-838
  34. ^ Buonassisi, recipe #839-840
  35. ^ Buonassisi, recipe #854-857
  36. ^ Buonassisi, recipe #877 "Al Pien... si tratta di gnocchi, delicatissimi, secondo un'antica ricetta mantovana..."
  37. ^ Waverley Root, The Food of Italy, 1971 passim
  38. ^ Luigi Carnacina, Luigi Veronelli, La cucina rustica regionale (4 vol.), Rizzoli 1966, passim
  39. ^ Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, tr. Jay Hyams, Rizzoli, 2009, passim
  40. ^ Oxford English Dictionary, 2nd edition, 1989
  41. ^ Zingarelli Nicola (2008), Dizionario della Lingua Italiana, Bologna, Zanichelli
  42. ^ Maria Pia Hellrigl recipe