Italian Long Pasta Shapes
Today, with modern extrusion and drying equipment, there are
many more long shapes, and though short shapes now outnumber them 10 to
1, a number of long shapes continue to be very popular. Those with photos
on this page were all purchased in Los Angeles, California.
Angel Hair - This is pretty much the same thing as Capellini, the smallest member of the spaghetti family.
024; Hollow Spaghetti]
This popular pasta is thicker than spaghetti, but it cooks well because
it is hollow. Moisture doesn't have to penetrate all the way to the
center because there is no center. The photo specimens were 10 inches
long and 0.110 inch diameter.
Candele - [244 (Bronze die); Candles]
Basically, these are oversize Ziti. One use for these is to stuff
with whole asparagus spears, then layer in a casserole with sauce
and cheese. They can be stuffed with other stuffings by use of a
pastry pipe. Of course, they can also be served unstuffed with a
sauce, still usually baked in a casserole. There is also a
Candella Penne version with diagonally cut ends. The photo specimens
were 9.5 inches long and 0.58 inch diameter.
Capelli d'Angelo Nests -
[281, Barbine a nido]
These pasta nests are quite popular. They are often cooked, then set
on a plate with a cheese sauce poured over, or they may be dropped
into a small bowl with sauce over. The photo specimen was 2.5 inches
diameter and 1.0 inch high, made up of pasta 0.40 inch diameter.
Capellini - 
This is the thinnest member of the spaghetti family, die #1 in most
systems. The photo specimens were 10.15 inches long and 0.040 inch
diameter but some manufacturers go as low as 0.035 inch.
Ciriole - 
Fedelini - [043; Fidelini, Trenette]
Similar to Spaghetti but thinner, 0.055 inch diameter.
Ferretto Calabro - 
Fettuccini - [015;
Lasagnette, Fettucce, Tagliatelle]
There is no definitive difference between Fettuccini and
Tagliatelle, and both can vary greatly in width.
In North American practice, "Fettuccini" more often implies dried
pasta, while "Tagliatelle" more often implies fresh pasta. The photo
specimens were 10.2 inches long, 0.180 inch wide and 0.045 inch thick.
Fettuccini Nests -
This flat ribbon pasta is sold also as "nests". There is no definitive
difference between Fettuccini and Tagliatelle.
The photo specimens were 0.26 inch wide and 0.035 inch thick. They
were labeled "Tagliatelle", but were actually narrower than nests from
other makers labeled "Fettuccini", so width is not definitive.
Waverly Root holds they are the same thing, with "Fettuccini" the
Roman name and "Tagliatelli" used elsewhere. Fettuccini is usually
used with heavier meat sauces.
Fusilli Bucati Lunghi -
[026; Fusilli col Buco, Long Springs]
These consist of a long hollow pasta, similar to bucatini, wrapped in
the manner of a coil spring. The photo specimens were made from 0.115
inch diameter tube, wound to 0.27 inch diameter spirals 9 inches
long (or more than twice that if you measure around the loop, but the
loop will be broken in many cases).
Lasagne - 
This is the fancy version, strongly ridged with ruffles on both sides.
Other versions are made, including flat, ridged without ruffles
and ruffles on just one side. Lasagne is often made fresh, in which
case it will be flat without ridges or ruffles. The photo specimens
were 10 inches long, 2 inches wide and with a wall thickness of 0.048
inch, but it may be considerably wider (up to 4"). It is used mainly to
make a casserole called "lasagne al forno" in Italy and in the U.S.
just "lasagne". There are also "no boil" versions which don't require
pre-cooking. It appears the Romans prepared a dish similar to lasagne
but with fresh pasta rather than dry (and no ruffles), and possibly
the Greeks before them.
Lasagne - [258 (bronze die)]
This is as fancy as lasagne gets, strongly ridged, with ruffles on
both sides, and extruded through bronze dies for better sauce
adhesion. The photo specimens were 11 inches long, 2.13 inches wide
and with a wall thickness of 0.045 inch.
Lasagnette - 
This pasta may be cut short, as in the photo, or be around 11 inches
long. It also comes in the same three styles as
Lasagne: ruffles both edges, ruffles one edge, and
no ruffles. Long ones can be used similarly to regular lasagne, and
short cuts are decorative served with pesto. I have not yet
obtained them in Italian, so the photo specimens (#233) are Polish,
made from bread flour but using a standard Italian die. The main
visual difference would be color. These were typically 0.032 inch
thick, 0.75 inch wide and 1.5 inches long.
Lingue de Suocera - [121; Mother-in-law
This is a multicolor pasta from Puglia. It is fairly wide, has
sharp saw tooth edges and it is twisted. Dried, it is available
commercially, at an extremely high price, often over US $20 per pound.
The photo fragment is ©
Foodiva's Kitchen where Maya provides complete instructions on how
to make this at home - if you dare.
Linguine - [023;
Linguini, Linguelline, Bavette fino, Bavettine, Linguittine, Radichini]
This is one of the most popular long pastas in Italy and in North
America, and certainly one of mine. It cooks fairly quickly and holds
sauces better than spaghetti due to its flattened oval shape. Generally
about 10-1/2 inches long, 0.090 inch wide and 0.045 inch thick.
Mafalde - 
Mafaldine - 
A long ribbon pasta with ruffled edges. It is pretty much identical to
Riccia. The photo specimens were 0.48 inch wide by
9.2 inches long. Can be used like a mini lasagne in a casserole or
eaten with sauce on a plate.
Mezzanelli - 
Mezzanini - [322 bronze]
Ondine - 
Pappardelle - [283 bronze die]
Perciatelli - 
These hollow tubes are very similar to Bucatini,
but just a little larger diameter. They are about 0.115 inch diameter
and 10 inches long.
Regine - 
Reginelle - [102; Reginette]
Riccia - 
Ricciolini - [093; Riccioline,
Sfresatine, Manfredine, Fettuccia riccia]
Spaghetti - 
Spaghetti alla Chitarra -
This pasta resembles regular spaghetti and is about the same size but
square in cross section. Traditionally it is cut from rolled
out dough by doing a final roll across a wooden box , the top of
which tightly strung with wires - the Guitar / Chitarra. In Italy this
is most often fresh pasta, but it is available dried. The photo
specimens were 0.080 inch square by 42 inches long, folded to 21 inches.
Many pasta machines make spaghetti in this form.
Spaghetti Lunghi - 
Spaghetti al Nero di Seppia -
[285; Spaghetti with Squid Ink]
This is spaghetti dyed black with squid ink, In the case of the photo
specimen in is int "lunghi" form. 21 inches, or 42 if you count both
sides of the fold. 0.73 inch diameter. Ingred: durum semolina,
cuttlefish ink 2%.
Spaghettine - [347 Broze Die]
Spaghettini - 
Spaghettoni - 
Stringozzi - 
[049; Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelle,
Fettucce romane, Fiadi]
This very important flat ribbon pasta is rarely sold under this
name in North America. There is no definitive difference between
Tagliatelle and Fettuccini, but in North American
practice, "Tagliatelle" more often implies pasta made fresh, while
"Fettuccini" more often implies dried pasta. The photo specimens were
0.26 inch wide and 0.035 inch thick. They were labeled "Tagliatelle",
but were actually narrower than nests from other makers labeled
"Fettuccini", so width is not definitive. Waverly Root holds they are
the same thing, with "Fettuccini" the Roman name and "Tagliatelli"
used elsewhere. Tagliatelle is usually used with heavier meat sauces.
Taglierini - [052; Tagliolini]
Trenette - [050; Trinette]
Tripoline - 
Tubettini - 
Vermicelli - [039; "Little Worms"]
From his travels, Marco Polo described Asian noodles as being
"like vermicelli", a pasta already long popular in Italy. This has
compounded the confusion, because ever since then "vermicelli" has
been used as a loan word when translating local noodle names to
English - From Anatolia and Caucasus all the way through China and
Southeast Asia. The products so named are usually, though not always,
considerabley thinner than spaghetti.
Vermicellini - 
Vermicelloni - 
Zita - [052; Ziti, Bridegrooms]
This smooth, tubular pasta with straight cut ends is the long form of
Ziti, but is sometimes called "Ziti". They are often partially boiled,
then included with sauce in a casserole to be baked. The photo
specimens were 0.31 inch diameter and 10 inches long.