| Type | Image | 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] | Frombigolaro, 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 fromItalian:buco, meaning "hole", andItalian:bucato, meaning "pierced". | Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[8][9] | Lazio[6] |
|---|
| Capellini |  | Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. | Thin hair, little hair[3] | Angel Hair,[10] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[9][11] | Liguria[6] |
|---|
| Fedelini |  | Very thin spaghetti[12] | Little faithful ones | | Naples, Genoa and Liguria[13] |
|---|
| Fettuccine |  | Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[14] | Little ribbons:[15] fromaffettare, "to slice".[14] | Lasagnette, fettucce, ramicce, sagne[9][14] | Rome[14] |
|---|
| Linguine |  | Flattenedspaghetti | Little tongues[4] | Bavettine, bavette fini, radichini, linguettine[9] |
|---|
| Lagane[16] |
|---|
| 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[17] |
|---|
| Mafalde |  | Long rectangular ribbons with ruffled sides. | Named in honor ofPrincess Mafalda of Savoy[16][18] | Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[18] | Naples[18] |
|---|
| Matriciani | | Similar to perciatelli, but folded over rather than hollowed out | | | |
|---|
| Pappardelle |  | Thick flat ribbons[19] of egg-based dough | FromTuscanpapparsi, "to pig out".[20] | Papparelle,[9] paparele (Veneto); paspardelle (Marche)[20] | Tuscany and northern Italy[20] |
|---|
| Perciatelli |  | "Virtually identical to bucatini"[21] | Fromperciare, "to hollow" | Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9] | Campania[6] |
|---|
| Pici |  | Very thick, irregular and long, hand-rolled pasta.[22] | Fromappiciare, "to stick".[22] | Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[22][23] | Tuscany[22] |
|---|
| Rustiche |  | Serrated ribbons | literally the feminine plural ofrustico, meaning 'rustic'[24] | | Apulia |
|---|
| Sagne 'ncannulate |  | Long tube formed of twisted ribbon | Caned lasagne | | |
|---|
| Spaghetti |  | A long, thin, cylindrical pasta ofItalian origin, made ofsemolina orflour andwater.[25] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[26] | "Little strings".[4]Spaghetti is the plural form of theItalian wordspaghetto, which is a diminutive ofspago, meaning "thin string" or "twine".[25] | Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][26] | Sicily |
|---|
| Spaghetti alla chitarra |  | Square spaghetti,[27] made of egg and flour | Named after the guitar-like device used to cut the pasta,[27] 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[28] | Thin spaghetti[28] | Thin spaghetti | |
|---|
| Spaghettoni |  | A slightly thicker version of spaghetti[26] | Thick spaghetti | Spaghetti spessi | |
|---|
| Stringozzi |  | Similar to shoelaces | Shoestring-like, shoelaces[29] | |
|---|
| Su Filindeu | | Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.[30] | The threads (or wool) of God[30] | | Sardinia[30] |
|---|
| Tagliatelle |  | Ribbons of egg-based pasta.[31] Generally narrower thanfettuccine. | From the Italiantagliare, meaning "to cut".[31] | 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][31] | Emilia-Romagna (part.Bologna)[31] |
|---|
| Tagliolini |  | Thinner version oftagliatelle | From the Italiantagliare, meaning "to cut". | Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[32] | Liguria,Piedmont[32] |
|---|
| Testaroli |  | Thin spongy pasta described as "the earliest recorded pasta" | Based upon the testo, a terracotta or cast iron cooking device with a hot, flat surface that testaroli is traditionally cooked on | | Lunigiana |
|---|
| Trenette |  | Thin ribbon ridged on one side. Slightly thicker than linguine. | | | |
|---|
| Tripoline | | Thick ribbon ridged on one side[33] | | Signorine[9] | |
|---|
| Vermicelli |  | A traditional pasta round that is thinner than spaghetti.[34][35] | Little worms[4][36] | Campania[6] |
|---|
| Ziti |  | Long, narrow hose-like tubes[19] larger than mezzani (also calledmezzi ziti) orbucatini that are traditionally broken before being put to cook.[37] The addition of the wordrigati (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.[37] | Boccolotti, zitoni, zituane, candele, ziti candelati[9][37] | Sicily,[38] Southern Italy[37] |
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