List of pasta

For list of dishes prepared using pasta, see List of pasta dishes.

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

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 pre-existing shapes for marketing reasons.

Italian pasta names often end with the masculine plural diminutive suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle, etc., all conveying the sense of 'little'; or with the augmentative 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

Long pasta may be made by extrusion or rolling and cutting.

List of long- and medium-length pasta

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]	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".	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]	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		Naples, Genoa and Liguria[15]
Ferrazzuoli		Similar to a twisted buccato with a cleft running on the side	Possibly 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] from affettare, "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 pasta		Lasagnoni, Bardele[9]
Lasagne		Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta is lasagna while the dish is lasagne[26]	Possibly from Latin lasanum or Greek lasonon, "Cooking pot",[18][26] or the Greco-Roman laganum, 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 of Lasagna[28]	Little lasagne
Lasagnotte		Longer version of Lasagna	Bigger lasagna
Linguine		Flattened spaghetti	Little tongues[4]	Bavettine, bavette fini, radichini, linguettine[9]
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[29]
Mafalde		Long rectangular ribbons with ruffled sides.	Named in honor of Princess Mafalda of Savoy[25][30]	Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[30]	Naples[30]
Matriciani		Similar to perciatelli, but folded over rather than hollowed out
Pappardelle		Thick flat ribbons[28] of egg-based dough	From Tuscan papparsi, "to pig out".[31]	Papparelle,[9] paparele (Veneto); paspardelle (Marche)[31]	Tuscany and northern Italy[31]
Perciatelli		"Virtually identical to bucatini"[32]	From perciare, "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 means napkin 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]	From appiciare, "to stick".[34]	Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[34][35]	Tuscany[34]
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'[36]		Apulia
Sagne 'ncannulate		Long tube formed of twisted ribbon	Caned lasagne
Scialatelli or scialatielli		Short, flat ribbons			Sorrento[37]
Spaghetti		A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[39]	"Little strings".[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, 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 flour	Named 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 chitarra	Abruzzo
Spaghettini		A slightly thinner version of spaghetti[41]	Thin spaghetti[41]	Thin spaghetti
Spaghettoni		A slightly thicker version of spaghetti[39]	Thick spaghetti	Spaghetti spessi
Stringozzi		Similar to shoelaces	Shoestring-like, shoelaces[42]
Su Filindeu		Extremely 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 than fettuccine.	From the Italian tagliare, 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 of tagliatelle	From the Italian tagliare, meaning "to cut".	Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[45]	Liguria, Piedmont[45]
Trenette		Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline		Thick 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 called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[50] 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.[50]	Boccolotti, zitoni, zituane, candele, ziti candelati[9][50]	Sicily,[51] Southern Italy[50]

Short-cut pasta

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

List of short-cut pasta

Type	Image	Description	Translation	Synonyms	Origin 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.	Ringlets		Sardinia
Calamarata		Wide ring-shaped pasta	Squid-like	Calamari	Naples[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 hat	Chef hats	Chef's hats
Casarecce		Short lengths extruded into a S shape.[59]	From casereccio, "homemade".	Casarecci, Cesariccia[9]	Sicily, Campania[60]
Cascatelli		Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sides	From cascatelle, "little waterfalls"		United States
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,[61] amori, spirali or fusilli rigati.
Cavatelli		Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three)[62]	From the verb cavare, "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 and Campania); 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) and Sicily[62]
Chifferi		Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[65]	From the Austrian cookies Kipferl.[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 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)[68]	Northern Italy[69]
Fazzoletti		Thin rectangles or squares of pasta	Handkerchief[70]	Fazzoletti di seta, mandilli di sea (Ligurian dialect)[70]	Liguria[70]
Festoni		Thick ruffled helices	Festoon
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".[71]	Eliche, girandole, rotini [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 spindles	Busiata, 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 tube	From garganel, "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 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".[77]	Chifferi
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.[78]	Small rings[79]		Morgongiori, Sardinia[78]
Macaroni		Tubes, either bent or straight[80]	From Greek for food made from barley[81]	Macaroni[9] (outside of Italy), maccheroncini[82]	Naples[82]
Maccheroncelli		Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[83]	Small maccheroni
Mafaldine		Short ribbons with ruffled sides[84]	Little mafalde	Mafalda 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 with saffron. A machine-extruded version also exists, which typically omits the use of saffron.[87]	In Campidanese dialect a malloreddu is a male cow (plur. malloreddus)[88]	Gnocchetti sardi,[9] caidos, macarones cravaos, maccaronis de orgiu[88]	Sardinia[88]
Mandala		Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[89]	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.[89]	From mare, "sea"
Mezzani		Short curved tube[90][91]	Half-size ones	Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes)[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.[92] May collapse under own weight when cooking.[93]	from Napolitan paccharia, "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 in Marche and Umbria.[94]	Naples[93]
Passatelli		Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[95]			Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna[95]
Pasta al ceppo		Sheet 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 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.[97]	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.[98]	Liguria[99][100]
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.[101]	From pinzochero, "bigot".[101]	Fugascion, pizzocher di Tei[101]	Valtellina (Lombardy)[101]
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.[102] They are often used in similar dishes as rotelle or fusilli 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 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.[104]	From rigare, "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 pasta	Little wheels.	Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][105]
Sagnette		Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Sagnarelli		Rectangular ribbons with fluted edges
Sedani		Slightly larger than macaroni 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.[106]	Naples[107]
Spirali		Spiraled tubes, a common alternative name for cavatappi	Spirals	Cavatappi, cellentani,[61] amori, fusilli rigati.
Spiralini (Scharfalini)		Tightly coiled spirali	Little spirals
Strapponi		Strips of pasta ripped from a sheet.	From strappare, "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]	From Latin torquere, "to twist"[110]	Elicoidali[9]	Campania, Lazio[110]
Treccioni		Coiled pasta.	From treccia, "braid".
Trenne		Penne shaped as a triangle[76]		Triangoli, penne triangolo
Trofie		Thin twisted pasta made of durum wheat and water.[111] Trofie bastarde are made with chestnut flour.[112]	possibly from Greek trophe, "food"[18] or local Genovese dialect strofissià or strufuggiâ, "to rub".[112]	Rechelline, trofiette.[112]	Liguria[112]
Trottole		Pasta in the shape of spinning tops[113]
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 a typical example.

List of stretched pasta

Type	Image	Description	Translation	Synonyms	Origin or main area of consumption
Cencioni		Petal shaped, slightly curved with rough convex side[114]	Little rags	Mischiglio (Basilicata)[114]	Southern Italy[114]
Corzetti		Flat figure-eight stamped from Liguria[115]	The name derives from a 14th century Genovese coin, the corzetto.[115]	Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[115]	Val Polcevera[6]
Fainelle		Flat strascinato that vaguely resembles carob.[116]	Fainella means carob in Pugliese dialect.[116]		Foggia (Apulia)[116]
Foglie d'ulivo		Shaped like an olive leaf	Olive leaves		Southern Apulia[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 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)[118]	Apulia[118]

Soup pasta

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

List of small or soup pasta

Type	Image	Description	Translation	Synonyms	Origin 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 alphabet		Alfabeto[121]
Anchellini		Small beads[120]
Anelli		Small rings of pasta (not to be confused with Calamaretti)	Small rings	Aneletti, anidduzzi, cerchionetti, taraduzzi[54]	Sicily[54]
Anellini		Smaller version of anelli	Little rings[18]	Anelline[122]
Armonie		Small "squiggles"[120]
Conchigliette		Small shell-shaped pasta	Little shells	Cocciolette[120]
Coquillettes		Semicircular[120]
Coralli		Ridged tubes[120]
Corallini		Small short tubes of pasta	Little corals
Cuscussu		Minuscule dots[120] reminding of couscous		Scucuzzu.[123] Kusksu in Malta	Liguria, but found throughout Italy and in Malta.[123]
Ditali		Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati[124]	Thimbles[18]	Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)[124]	Campania, Apulia[125]
Egg barley
Farfalline		Small bow tie-shaped pasta[120]	Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos[126]		Pasta prepared with eggs, flour and water.[126]
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.[127]	Little fragments[128]	Fregola, freula, fregua
Funghini		Small mushroom-shaped pasta	Little mushrooms
Gianduietta		Farm animals[120]
Grano		Grain-shaped[120]
Gramigna		Short curled lengths of pasta. Spaccatelle are larger.[129]	From gramigna, "weed"[4] or spaccatura, "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
Margheritine		Daisy-shaped[120]
Merletti		Lace-shaped[120]
Midolline		Flat teardrop shaped pasta[120] (similar to Orzo but wider)
Occhi di passero		Thick rings[120]
Occhi di pernice		Very small rings of pasta	Partridge'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		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	"Leads" as in lead shot	Pearl pasta
Ptitim		Rice grains, spheres or other forms	Flakes	Israeli couscous, Jerusalem couscous, giant couscous, pearl couscous[133]	Israel
Puntine		Smaller version of Risi[120]
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).[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 macaroni	Little crooked ones
Tripolini		In larger varieties these are sometimes called farfalle 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

The name raviolo (plural ravioli) can be used as a generic description for almost any type of filled pasta.^[137]

List of filled pasta

Type	Image	Description	Translation	Synonyms	Origin 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 was Giotto di Bondone's nickname.[18]	agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt[140]	Piedmont[139]
Caccavelle		Large bowl-like pasta intended for stuffing	From Latin cacabus, "pot"[141]	Pentole (Naples)[141]	Naples[141]
Cannelloni		Rolls of pasta with various fillings, usually cooked in an oven[142]	Derived from cana, "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.	Candy		Parma and Piacenza[147]
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
Culurgioni		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, lumaconi, pipe, pipette, tofarelle[148]
Mezzelune		Semicircular pockets about 2.5 in. diameter	Half-moons[149]
Occhi di lupo		Large, 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 Pavese stew.[152]	Diminutive of old word for "angel"; Agnolotti was Giotto 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 from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap".[137][154]
Rotolo ripieno		A 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 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).[156]	Little pies[156]	Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)[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]
Tufoli		A 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 tube	Maniche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove[9]

Gnocchi and gnocchetti

List of gnocchi and gnocchetti

Type	Image	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.[160]	From the German Knödel[160]	Gnocchi di pane, canedeli, knödel[160]	Trentino-Alto Adige[160]
Donderet		Elongated, narrow dumpling[161]		Dandolarini, strangolapreti piemontesi[161]	Piedmont, more particularly Cuneo province and Valle Colla.[161]
Gnocchi		various thick, small, and soft dough dumplings	May be derived from the Italian word nocchio, meaning a knot in wood,[162] or from nocca, meaning knuckle	Gnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddus	various

See also

• Food portal
• Lists portal

• Italian cuisine
• List of Italian dishes
• Ragù – a meat-based sauce in Italian cuisine that is often served with pasta
• Semolina – wheat middlings of durum wheat used in making pasta
• List of noodles