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List of pasta

For list of dishes prepared using pasta, seeList of pasta dishes.

There are many different varieties ofpasta.[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'sgnocchetto can be another'sstrascinato".[2]

Some different colours and shapes of pasta in a pasta specialty store inVenice, Italy

Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cutrotelle is also calledruote 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 themasculinepluraldiminutivesuffixes-ini, -elli, -illi, -etti or the feminine plurals-ine, -elle, etc., all conveying the sense of'little'; or with theaugmentative suffixes-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, except lasagna.

Long- and medium-length pasta

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Long pasta may be made byextrusion or rolling and cutting.

List of long- and medium-length pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
BarbineThin strands, often coiled into nestsLittle beards[3]Barbina
Bavette Narrower version of tagliatelleBibs[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 centerHollow 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]
Busiate (or busiati) Type of long macaroni. Often coiled around a twig of local weed.[10]Frombusa, meaning "reed".[11]Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[11]Sicily (particularlyTrapani)[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 onesNaples, Genoa and Liguria[15]
Ferrazzuoli Similar to a twistedbuccato with a cleft running on the sidePossibly from the thin iron square used to create the cleft.[citation needed]Cannucce[16]Calabria[16]
Fettuccine Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[17]Little ribbons:[18] fromaffettare, "to slice".[17]Lasagnette, fettucce, ramicce, sagne[9][17]Rome[17]
Fileja Elongated screw.[19][20]Dialectal for yarn,filato[21]filleda,[20] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[22]Vibo Valentia (Calabria),[23]Avellino (Campania)[24]
Lagane[25]
 
Wide pastaLasagnoni, Bardele[9]
Lasagne Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta islasagna while the dish is lasagne[26]Possibly from Latinlasanum or Greeklasonon, "Cooking pot",[18][26] or the Greco-Romanlaganum, a flat piece of bread.[26]bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[26] the fluted version can also be doppio festone, sciabo, sciablo[27]
Lasagnette Narrower version ofLasagna[28]Littlelasagne
LasagnotteLonger version ofLasagnaBiggerlasagna
Linguine FlattenedspaghettiLittle tongues[4]Bavettine, bavette fini, radichini, linguettine[9]
Maccheroni alla molinara Very thick, long, hand-pulled pasta.The miller’s wife’s pastaAbruzzo
Maccheroncini di Campofilone Thin strands of egg-based pasta. Similar to Capelli d'angelo.Marche[29]
Mafalde Long rectangular ribbons with ruffled sides.Named in honor ofPrincess Mafalda of Savoy[25][30]Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[30]Naples[30]
MatricianiSimilar to perciatelli, but folded over rather than hollowed out
Pappardelle Thick flat ribbons[28] of egg-based doughFromTuscanpapparsi, "to pig out".[31]Papparelle,[9] paparele (Veneto); paspardelle (Marche)[31]Tuscany and northern Italy[31]
Perciatelli "Virtually identical to bucatini"[32]Fromperciare, "to hollow"Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9]Campania[6]
Picagge 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 meansnapkin and refers to the size and shape of the pasta.[33]Picaje or piccagge[33]Liguria, in particular the province of Savona[33]
Pici Very thick, irregular and long, hand-rolled pasta.[34]Fromappiciare, "to stick".[34]Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[34][35]Tuscany[34]
PillusVery thin ribbons cooked in beef brothLisanzedas, a variation; large discs in lasagne-like layersSardinia
Rustiche Serrated ribbonsliterally the feminine plural ofrustico, meaning 'rustic'[36]Apulia
Sagne 'ncannulate Long tube formed of twisted ribbonCaned lasagne
Scialatelli or scialatielli Short, flat ribbonsSorrento[37]
Spaghetti A long, thin, cylindrical pasta ofItalian origin, made ofsemolina orflour andwater.[38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[39]"Little strings".[4]Spaghetti is the plural form of theItalian wordspaghetto, which is a diminutive ofspago, meaning "thin string" or "twine".[38]Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][39]Sicily
Spaghetti alla chitarra Square spaghetti,[40] made of egg and flourNamed after the guitar-like device used to cut the pasta,[40] 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 chitarraAbruzzo
SpaghettiniA slightly thinner version of spaghetti[41]Thin spaghetti[41]Thin spaghetti
Spaghettoni A slightly thicker version of spaghetti[39]Thick spaghettiSpaghetti spessi
Stringozzi Similar to shoelacesShoestring-like, shoelaces[42]
Su FilindeuExtremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.[43]The threads (or wool) of God[43]Sardinia[43]
Tagliatelle Ribbons of egg-based pasta.[44] Generally narrower thanfettuccine.From the Italiantagliare, meaning "to cut".[44]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][44]Emilia-Romagna (part.Bologna)[44]
Tagliolini Thinner version oftagliatelleFrom the Italiantagliare, meaning "to cut".Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[45]Liguria,Piedmont[45]
Trenette Thin ribbon ridged on one side. Slightly thicker than linguine.
TripolineThick ribbon ridged on one side[46]Signorine[9]
Vermicelli A traditional pasta round that is thinner than spaghetti.[47][48]Little worms[4][49]Campania[6]
Ziti Long, narrow hose-like tubes[28] larger than mezzani (also calledmezzi ziti) orbucatini that are traditionally broken before being put to cook.[50] 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.[50]Boccolotti, zitoni, zituane, candele, ziti candelati[9][50]Sicily,[51] Southern Italy[50]

Short-cut pasta

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

List of short-cut pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Anelli Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.[52]Small rings[53]Anelloni, anellini, anelletti, anelloni d'Africa (large rings)[54]Sicily[55]
Boccoli Short, thick twisted shape.RingletsSardinia
Calamarata Wide ring-shaped pastaSquid-likeCalamariNaples[56]
Campanelle or torchio Flattened bell-shaped pasta with a frilly edge on one end.Torchio are identical but with a smooth edge.[57]Bellflower,[18][58]gigli are lilies,[18]torchio is a press (usually for olive or grapes, but also pasta).[57]Gigli,[58] cornetti, corni di bue[9]
Cappelli da chef Extruded pasta that looks like a chef's hatChef hatsChef's hats
Casarecce Short lengths extruded into a S shape.[59]Fromcasereccio, "homemade".Casarecci, Cesariccia[9]Sicily,Campania[60]
Cascatelli Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sidesFromcascatelle, "little waterfalls"United States
Castellane Shell pasta coiled into a conical shapeTranslated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe.
Cavatappi Corkscrew-shaped macaroni.CorkscrewsCellentani,[61] amori, spirali, tortiglioni, or fusilli rigati.
Cavatelli Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three)[62]From the verbcavare, "hollow".Cortecce,[63] gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele (Apulia andCampania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),[62] pizzicarieddi (Apulia).[64] Pictured is dry capunti, a variety of cavatelli from Apulia.Southern continental Italy (i.e.Campania,Apulia,Molise,Basilicata,Calabria) andSicily[62]
Chifferi Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[65]From the Austrian cookiesKipferl.[66]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,[67] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[9]
Creste di gallo Short, curved, and ruffledCock's comb[4]Grui[6]
FagioloniShort narrow tubeLarge beans
Farfalle Bow tie- or butterfly-shapedButterflies[4]fiochetti, fiocconi, farfalloni, galla genovese,[9] strichetti (Modena), nocchette (Apulia andAbruzzo)[68]Northern Italy[69]
FazzolettiThin rectangles or squares of pastaHandkerchief[70]Fazzoletti di seta, mandilli di sea (Ligurian dialect)[70]Liguria[70]
Festoni Thick ruffled helicesFestoon
FiorentineGrooved cut tubesFlorentine
Fiori Shaped like a flowerFlowers
Fusilli Long, thick, corkscrew-shaped pasta that may be solid or hollow.The wordfusilli presumably comes from Italian:fuso, meaning "spindle".[71]Eliche, girandole, rotini, tortiglioni, spirali[9][71]
Fusilli bucati A hollow version of fusilli.[72] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).[73]Holed spindlesBusiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[74][73]Sicily[6]
Garganelli Egg pasta in a square shape rolled into a tubeFromgarganel, "oesophagus"[75][18]Maccheroni al petine (Marche), fischioni[75]Emilia-Romagna[75]
Gemelli A single S-shaped strand of pasta twisted in a loose spiral.[76]The name derives from theItalian fortwins.[18]
Gnocchi Lobed shells. Not to be confused withgnocchi dumplings.Possibly "knots"[18]
Gomiti Elbow maccheroni, furrowed.Fromgomito, "elbow".[77]Chifferi
Lanterne Curved ridgesLanterns
Lorighittas Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope.[78]Small rings[79]Morgongiori, Sardinia[78]
Macaroni Tubes, either bent or straight[80]FromGreek forfood made from barley[81]Macaroni[9] (outside of Italy), maccheroncini[82]Naples[82]
MaccheroncelliHollow tube-shaped pasta that is slightly smaller than a pencil in thickness[83]Smallmaccheroni
Mafaldine Short ribbons with ruffled sides[84]LittlemafaldeMafalda corta, Biricci[20]
Maltagliati Irregular shapes of flat pasta formed from scraps of pasta production.[85]Badly cut[25]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)[86]
Malloreddus Hand-rolled, shell-shaped pasta withsaffron. A machine-extruded version also exists, which typically omits the use of saffron.[87]InCampidanese dialect amalloreddu is a malecow (plur.malloreddus)[88]Gnocchetti sardi,[9] caidos, macarones cravaos, maccaronis de orgiu[88]Sardinia[88]
Mandala Designed byPhilippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[89]A reference tomandalas.
MarilleDesigned byGiorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[89]Frommare, "sea"
MezzaniShort curved tube[90][91]Half-size onesPerciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes)[9]
Mezze maniche About half the length of rigatoniHalf-sleeves
Mezze penneShort version of penneHalf-pens
Mezzi bombardoniWide short tubesHalf-bombards
Nuvole Short coiled pastaClouds
Paccheri Large tube pasta often topped with sauce or stuffed with ingredients.[92] May collapse under own weight when cooking.[93]from Napolitanpaccharia, "Slaps" with a depreciative -ero to indicate something common.[93][94] The name has been ascribed to a slapping sound they may make when eaten.[92]Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti inMarche andUmbria.[94]Naples[93]
Passatelli Made frombread crumbs,eggs, gratedParmesan cheese,lemon, andnutmeg, and cooked in chickenbroth.[95]Pesaro e Urbino (northernMarche) and other regions ofnorthern Italy such asEmilia Romagna[95]
Pasta al ceppoSheet pasta that is similar in shape to a cinnamon stick[96]Log-type pasta
Penne Medium length tubes with ridges, cut diagonally at both ends. They can be eitherlisce (smooth) orrigate (grooved).Mostaccioli is also sometimes used forBarilla products,pennette have a shorter length andpennoni are wider and thicker.[97]Pens (after aquill 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.[98]Liguria[99][100]
Penne ricce Curled penne variant, usually grooved.Curlypenne.
Picchiarelli Slightly longer than cavatelli.Apulia
Pipe rigate Very similar to Lumaconi but smaller has lines running the length of itGrooved pipes.
Pizzoccheri A type of shorttagliatelle, a flat ribbon pasta, made withbuckwheat flour: the lack ofgluten makes them hard to manipulate.[101]Frompinzochero, "bigot".[101]Fugascion, pizzocher di Tei[101]Valtellina (Lombardy)[101]
Quadrefiore Square with rippled edgesFromquadro, "square" andfiore, "flower"
Radiatori Shaped like radiators, they were created between theFirst andSecond World Wars.[102] They are often used in similar dishes asrotelle orfusilli because their shape works well with thicker sauces.[103]Radiator[18]Marziani[9]
Riccioli Hollow cut with cylindrical ridges.Curls.
Ricciolini Short wide pasta with a 90-degree twistLittle curls
Ricciutelle Short spiralled pastaLittle curls
RigatonciniSmaller version of rigatoniSmall lined ones
Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.[104]Fromrigare, "to line, furrow, groove".[104]Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati[104]Lazio[104]
Rombi Rhombus-shaped ribbons
Rotelle Wagon wheel-shaped pastaLittle wheels.Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][105]
Sagnette Short thick ribbons fromAbruzzo andMolise. Also calledsagne ortagliolini.
Sagnarelli Rectangular ribbons with fluted edges
Sedani Slightly larger than macaroni with a similar slight bend. Can be smooth (lisce) or furrowed (rigati).Fromsedano, "celery"Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d'elefante if smooth.[106]Naples[107]
SpiraliSpiraled tubesSpirals
Spiralini (Scharfalini)Tightly coiled spiraliLittle spirals
StrapponiStrips of pasta ripped from a sheet.Fromstrappare, "to rip off"[108]Tuscany[108]
Strozzapreti Rolled across their width. Similar to Sicilian casarecce.Priest-chokers or priest-stranglers[109]Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)[109]Tuscany,Emilia-Romagna[109]
Testaroli Tuscany
Tortiglioni Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[110]FromLatintorquere, "to twist"[110]Elicoidali[9]Campania,Lazio[110]
Treccioni Coiled pasta.Fromtreccia, "braid".
Trenne Penne shaped as a triangle[76]Triangoli, penne triangolo
Trofie Thin twisted pasta made of durum wheat and water.[111] Trofiebastarde are made with chestnut flour.[112]possibly fromGreektrophe, "food"[18] or local Genovese dialectstrofissià orstrufuggiâ, "to rub".[112]Rechelline, trofiette.[112]Liguria[112]
TrottolePasta in the shape of spinning tops[113]
TuffoliRidged rigatoni
Vesuvio Corkscrew-shaped pasta.FromMount VesuviusCampania

Stretched pasta

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Strascinati are mostly hand-made disks of pasta dragged (strascinato) across a wooden board.Orecchiette are a typical example.

List of stretched pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Cencioni Petal shaped, slightly curved with rough convex side[114]Little ragsMischiglio (Basilicata)[114]Southern Italy[114]
Corzetti Flat figure-eight stamped fromLiguria[115]The name derives from a 14th century Genovese coin, thecorzetto.[115]Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[115]Val Polcevera[6]
FainelleFlat strascinato that vaguely resemblescarob.[116]Fainella means carob inPugliese dialect.[116]Foggia (Apulia)[116]
Foglie d'ulivo Shaped like an olive leafOlive leavesSouthernApulia[117]
Orecchiette Irregular disc with a central dome and a slightly thicker crown.Strascinate are identical but flat.[118]Little ears[4]strascinate; recchini (Rome); recchietele (Campania,Molise andBasilicata); orecchie di prete (Abruzzo andBasilicata); cicatelli (Apulia); recchie di prevete (Foggia); cagghiubbi/fenescecchie (Bari); chancierelle/pochiacche (small/big versions;Taranto); stacchiodde (Lecce)[118]Apulia[118]

Soup pasta

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These are small types of pasta, mainly used in soups, many of which belong to thepastina ('small pasta') family.[119][25]

List of small or soup pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Acini di pepe Bead-like pasta[120]Grains of pepper
Alphabet pasta Pasta that has been mechanically cut or pressed into the letters of the alphabetAlfabeto[121]
AnchelliniSmall beads[120]
Anelli Small rings of pasta (not to be confused with Calamaretti)Small ringsAneletti, anidduzzi, cerchionetti, taraduzzi[54]Sicily[54]
Anellini Smaller version ofanelliLittle rings[18]Anelline[122]
ArmonieSmall "squiggles"[120]
Conchigliette Small shell-shaped pastaLittle shellsCocciolette[120]
CoquillettesSemicircular[120]
CoralliRidged tubes[120]
Corallini Small short tubes of pastaLittle corals
Cuscussu Minuscule dots[120] reminding ofcouscousScucuzzu.[123]Kusksu in MaltaLiguria, but found throughout Italy and in Malta.[123]
Ditali Short tubes whose diameter is roughly the same as their length. Can belisci orrigati[124]Thimbles[18]Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia andSicily)[124]Campania,Apulia[125]
Egg barley 
Farfalline Small bow tie-shaped pasta[120]Little butterflies ("bow tie" in Italian iscravatta a farfalla, "butterfly tie")
Fideos[126] Pasta prepared with eggs, flour and water.[126]
Filini Smaller version offideos, about 12–15 mm long before cookingLittle threads.
Fregula Bead-like pasta fromSardinia. Slightly toasted due to drying process.[127]Little fragments[128]Fregola, freula, fregua
FunghiniSmall mushroom-shaped pastaLittle mushrooms
GianduiettaFarm animals[120]
GranoGrain-shaped[120]
Gramigna Short curled lengths of pasta. Spaccatelle are larger.[129]Fromgramigna, "weed"[4] orspaccatura, "slot"[129]Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi,[9] gramignoni, spaccatelle[130]Sicily,[129]Emilia-Romagna,Marche,Friuli-Venezia Giulia[131]
Grattini Small granular, irregular shaped pasta (smaller version of Grattoni)[120]Little grains
Grattoni Large granular, irregular shaped pasta[120]Grains
MargheritineDaisy-shaped[120]
MerlettiLace-shaped[120]
Midolline Flat teardrop shaped pasta[120] (similar to Orzo but wider)
Occhi di passeroThick rings[120]
Occhi di pernice Very small rings of pastaPartridge's eyes
Orzo Rice shaped pasta.[28] Risoni are slightly bigger.[132]Barley,[18] rice[132]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[132]
Pastina Althoughpastina 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 thanacini di pepeLittle pasta
Piombi Spheres slightly larger thanacini di pepe"Leads" as in lead shotPearl pasta
Ptitim Rice grains, spheres or other formsFlakesIsraeli couscous, Jerusalem couscous, giant couscous, pearl couscous[133]Israel
Puntine Smaller version of Risi[120]
Quadrettini Small flat squares of pastaLittle squares[18]Quadrucci, quadratini, quadretti, lucciole,[9] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size;Lazio).[134]
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)[135]anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette[9][135]
Stortini Smaller version of elbow macaroniLittle crooked ones
Tripolini In larger varieties these are sometimes calledfarfalle tonde.[136] Small bow tie-shaped pasta[120] with rounded edges.canestrini are small willow baskets.Signorine,[9] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti[136]

Filled pasta

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The nameraviolo (pluralravioli) can be used as a generic description for almost any type offilled pasta.[137]

List of filled pasta
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
Agnolini 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.'[138]Diminutive of old word for "angel"[138]"agnulìn" or "agnulì"Lombardy[138]
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).[139]Diminutive of old word for "angel"; Agnolotti wasGiotto di Bondone's nickname.[18]agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt[140]Piedmont[139]
Caccavelle Large bowl-like pasta intended for stuffingFrom Latincacabus, "pot"[141]Pentole (Naples)[141]Naples[141]
Cannelloni Rolls of pasta with various fillings, usually cooked in an oven[142]Derived fromcana, "reed".Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),[143]manicotti (in the US),[144] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[9]Central Italy[6]
Cappelletti 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 hats[145][146]cappelli, cappelli del prete, or nicci in Tuscany.[145]Emilia-Romagna[6]
Caramelle A stuffed pasta resembling double twist candies.CandyParma andPiacenza[147]
Casoncelli A stuffed pasta with various fillings.Possibly fromcasa, "house"Casonsei, Casonziei, Ciaroncie[6]Lombardy[6]
Casunziei A stuffed pasta with various fillingsFromcasa, "house"Veneto
Conchiglioni Large, stuffable seashell shapedLarge shellsCampania
Culurgioni A stuffed pasta typical with a filling of potato and mintCulingionis, Culurzones, Kulurjones, angiolottus, spighittiSardinia (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 pearLittle cloth bundles
Lumache Snailshell-shaped pieces. Larger than gomiti or pipe.Snails[4]Lumachelle, lumachette, cirillini,[9] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, lumaconi, pipe, pipette, tofarelle[148]
Mezzelune Semicircular pockets about 2.5 in. diameterHalf-moons[149]
Occhi di lupoLarge, stuffed, penne-shaped pasta. Around 1.5 inches long.[150]Ribbed wolf eyes[4]
Pansotti Triangular shape with a bulging center, does not contain meat.[151]Big bellies[151]Ravioli di magro.[151]Liguria[151]
Pavese agnolotti Square pockets; they are filled with Pavesestew.[152]Diminutive of old word for "angel"; Agnolotti wasGiotto di Bondone's nickname.[18]agnolot, agnulot, agnuloti[153]Lombardy[153]
Ravioli 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 fromrapa, "vegetable root", orrabibole, "cheap stuff" inLigurian dialect; or simply fromravolgere, "to wrap".[137][154]
Rotolo ripienoA rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven[155]"Stuffed roll"[155]Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)[155]
Sacchettoni Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.Little sacksSacchetti, 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).[156]Little pies[156]Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame andBrescia)[156]
Tortellini Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.[157]Small tortelli[157]Agnoli, presuner or prigioneri (Capri)[157]
Tortelloni Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[158]
TufoliA pasta shell large enough for stuffing[159] (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of Latin tubulus (tubule)Large tubeManiche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove[9]

Gnocchi and gnocchetti

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List of gnocchi and gnocchetti
TypeImageDescriptionTranslationSynonymsOrigin or main area of consumption
CanederliSmall balls of dough. Usually made ofbread crumbs, but sweet variants would have apotato base.[160]From the GermanKnödel[160]Gnocchi di pane, canedeli, knödel[160]Trentino-Alto Adige[160]
DonderetElongated, narrow dumpling[161]Dandolarini, strangolapreti piemontesi[161]Piedmont, more particularlyCuneo province and Valle Colla.[161]
Gnocchi various thick, small, and soft dough dumplingsMay be derived from the Italian wordnocchio, meaning a knot in wood,[162] or fromnocca, meaning knuckleGnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddusvarious

See also

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References

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Sources

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External links

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Pasta at Wikipedia'ssister projects
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