List of pasta

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 varieties 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

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

Image Type Description Translation
Anelloni Thick ringed ribbons; designed by physicists at the University of Warwick to study ring-shaped polymers[1]
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: buco, meaning "hole", and Italian: bucato, meaning "pierced".
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.[2] 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.[3] Also called fusili col buco[4] Holed rifles
Maccheroni alla molinara Very thick, long, fresh hand-pulled pasta. Typical for the Abruzzo region. The miller’s wife’s pasta
Matriciani Similar to perciatelli, but folded over rather than hollowed out
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.[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]
Spaghettini Thin spaghetti Small little twines
Spaghettoni A spaghetti that is extra thick or extra long.[7]
Vermicelli A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti) Worms [6]
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

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
Fettucce 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 [8] Wide pasta
Lasagne (Gravagna) [9] 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 [6]
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
Sagnette Short thick ribbons
Scialatelli or scialatielli Homemade long spaghetti with a twisted long spiral
Spaghetti alla chitarra Similar to spaghetti, except square rather than round,[10] and made of egg in addition to flour Named 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 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

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.[11] (Italian: Large reeds)
Cavatappi Corkscrew-shaped macaroni Corkscrews
Cellentani See Cavatappi
Chifferi Short and wide macaroni
Ditalini Short tubes Small thimbles
Elicoidali, Tortiglioni 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.
Girandole A single S-shaped strand of pasta twisted in a loose spiral. Tighter and smaller than fusilli. From the italian girare: to turn.
Macaroni Bent tubes. May also be straight.[12] From Greek for food made from barley[13]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness.[14] 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.[15] Roughly cut
Manicotti Large stuffable ridged tubes
Marziani Short spirals Martians (refers to the antennae of cartoon martians)
Mezzani pasta Short curved tube[16][17] 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.[18] "Slaps." The name has been ascribed to a slapping sound they may make when eaten.[18]
Pasta al ceppo A sheet pasta that is similar in shape to a cinnamon stick.[19] 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.[20] It is a tube pasta with a diagonal cut on both ends.[20] Pennants [6]
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 Caned lasagne
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 [6]
Tuffoli Ridged rigatoni

Decorative cuts

Image Type Description Translation
Biciclette bicycle-shaped pasta Bicycles
Cacavelle Large bowl-like pasta intended for stuffing. Caravel
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
Castellane Shell pasta coiled into a conical shape. Castellane can be translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe.
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 [6]
Conchiglioni Large, stuffable seashell shaped Large shells
Corzetti Flat figure-eight stamped
Creste di galli Short, curved and ruffled Cock's comb [6]
Croxetti Flat coin-shaped discs stamped with coats of arms Little crosses
Farfalle Bow tie or butterfly shaped "Butterflies" [6]
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
Fusilli Avellinesi Ribbon rolled around a stick 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.
Gigli Cone or flower shaped Lilies
Gnocchi Lobed shells. Not to be confused with the kind of dumplings also called gnocchi.
Gramigna Short curled lengths of pasta Infesting weed, esp. scutch-grass
Lanterne Curved ridges Lanterns
Lumache Snailshell-shaped pieces Snails [6]
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.[21] 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.[21] From mare, meaning "sea"
Orecchiette Bowl- or ear-shaped pasta Little ears [6]
Pipe rigate 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 between the First and Second World War.[22] They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces.[23] 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. Also called ruote.
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[24] Thin twisted pasta

Miniature pasta

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 [25] Pasta prepared with eggs, flour and water.[25]
Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads.
Fregula Bead-like pasta from Sardinia Little fragments [26]
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.

Pasta with filling

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"; Agnolotti was Giotto di Bondone'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[27]
Caramelle A stuffed pasta resembling double twist candies Candy
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[28]
Mezzelune Semicircular pockets; about 2.5 in. diameter Half-moons
Occhi di lupo A large, penne-shaped pasta that is stuffed Ribbed wolf eyes [6]
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
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
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
Tufoli A pasta shell large enough for stuffing (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of Latin tubulus (tubule) Large tube

Irregular shapes

Image Type Description Translation
Cappelli del prete Priest's hats [29][30]
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 [31]
Spätzle German egg pasta that is either round in shape, or completely irregular (when hand made) Means "little sparrow" in Swabian German.

See also


  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
  5. 1 2 Definition of spaghetti. Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008).
  6. 1 2 3 4 5 6 7 8 9 10 11 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. 1 2 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. 1 2 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. 1 2 The Florida Keys Cookbook, 2nd: Recipes & Foodways of Paradise - Victoria Shearer - Google Books
  21. 1 2 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. 1 2 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. External link in |work= (help)
  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. Maria Pia Hellrigl recipe
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