Florentine Italian Short Pasta Shapes
Italy is the center of the world of Pasta. True pasta, also known as "macaroni" is made from amber durum, a particular hard, high protein (but low gluten) wheat - and none other, and dried. The Italians have more shapes, sizes and forms of pasta, and more sauces with which to dress them than anywhere else in the world.

Of course the Italians also make fresh noodles, formed from softer varieties of wheat, sometimes with a little harder wheat mixed in, often with egg, and sometimes even a little milk. These are cut into strands, or made into packets around a filling, and cooked fresh.



Pasta mix
Italian Pasta

SEARCH
Search
CloveGarden


SAFARI
Users




Numbers:   The numbers given here are Clovegarden numbers and have no relation to Italian die numbers, which vary with manufacturer.

Amorini   -   [100; Little Cupids]
The Cook's Thesaurus echoes The Complete Book of Pasta (P2) in saying it's a tiny soup pasta but neither provides a illustration of further information. All other evidence, including Italian pasta manufacturers indicate it is similar to or identical to Cavatappi, which is certainly not a soup pasta. I've found The Complete Book of Pasta a bit sloppy on some details, so I'm going with Cavatappi.

Ballerine - Flowers - see Campanella.

Bentagliati   -   [116; "Well Cut"]
A flat rectangular pasta cut in short lengths. The name is a play on Maltagliati, "badly cut", which is similarly flat but cut into rather random shapes.

Boccoli   -   [158]
Boccoli 158 Yet another twisted pasta, much like Trofie but shorter and thicker.

Bocconcini   -   [128]
Similar to Elicoidali but smaller in diameter, 0.378 inch diameter by 1.38 to 1.50 inches long with spiral ridges.

Calamarata   -   [130; Small Calamari, Squid Rings]
Calamarata 130

Wide rings in appearance much like squid rings, thus the name. The photo specimens were 1.05 inch diameter and 1 inch randoms in length. Some manufacturers cut them a little shorter.

I find these very convenient for using up leftover pasta stuffing. After boiling nearly done, they stuff really easily. I set them on end in a baking dish, with a little sauce over, or even just a drizzle of olive oil. I start them in a 350°F oven covered with foil (with a little water in the bottom if no sauce), then finish uncovered.

Calamari   -   [129; Calamari, Squid Rings]
This is a larger version of #130 Calamarata.

Campanelle   -   [011; Gigli, Flowers]
Campanelle 011

One of the more decorative shapes, and very good at holding sauces. The photo specimens were 1.22 inches long and 0.63 inch diameter.

Cannelloni   -   [125; Cannelloni Zitoni]
Cannelloni 125

These are one of the most common pasta tubes for stuffing. The photo specimens are about 1.0 inch diameter by 4.03 inches long, though some manufacturers make them a little shorter.

Canneroni   -   [131]
Sort smooth tubes, 0.57 inch diameter by 0.85 inch long.

Canneroni Grandi   -   [152; Tufoli]
Longer than regular Canneroni, 0.57 inch diameter by 1.6 inches long. More commonly known as Tufoli.

Careroni Rigati   -   [002]
Careroni Rigati 002

Very small ridged tubes, 0.31 inch diameter by 0.88 inch long.

Casaricci   -   086; Cesariccia, Casarecce, House Curls]
Casaricci 086

This popular shape is "S" shaped in cross section. It is very good at picking up sauces. I used these very successfully for buffet for use with several sauces. They were cooked, lightly coated in extra virgin olive oil and kept in a large slow cooker set to "keep warm". The photo specimens were 1.75 inches long and 0.375 inch wide. A very similar, but much longer, version is Strozzapreti (Priest Strangler).

Cavatappi   -   100; amorini]
Cavatappi 100

This is a fairly decorative shape and looks good on the plate. Best for light to medium sauces. The photo specimens were 1.58 inches long with a 0.48 inch spiral. The ridged tubes it is wound from are 0.22 inch diameter.

Cavatelli
Short pastas shaped rather like a hot dog bun. Be aware that the same name is also used for a small dumpling stuffed with ricotta cheese.

Cavatelli Murgiani   -   [271 (bronze die)]
Cavatelli Murgiani 271

Regular Cavatelli are short and look like tiny hot dog buns. This one looks like a bun for a foot-long hot dog. In any case, it'll scoop up plenty of sauce. The photo specimens were 1.67 inches long, 4.35 inch wide.

Cellentani   -   [021]
Cellentani 021

These are pretty much the same Cavatappi but perhaps a little shorter.

Chiffera Rigati   -   [003]
Chiffera Rigati 003 Ridged elbows, typical of northern and central Italy. About 0.6 inch long by 0.18 inch diameter.

Cigarette Rigate   -   [279]
Cigarette Rigate 279

Medium ridged tubes cut square at the ends, similar to ziti but ridged. The photo specimens were 0.37 inch diameter and 1.75 inch random lengths.

Conchiglie   -   [012; Medium Shells]
Conchiglie 012

This the midrange of the many sizes this very popular pasta comes in. It's scooped out shape enables it to pick up a large amount of sauce, so it's good for sauces that have an adhesion problem. The photo specimens were 1.01 inches long and around 0.67 inch across, but this will vary a bit with manufacturer.

Conchiglie   -   [274; Large Shells, Tofette]
Conchiglie 274

This is above the midrange of the many sizes this very popular pasta comes in. It's scooped out shape enables it to pick up a large amount of sauce, so it's good for sauces that have an adhesion problem. The photo specimens were 1.19 inches long and around 0.80 inch across, but this will vary a bit with manufacturer.

Conchiglioni   -   [054; Giant Shells]
Conchiglioni 054

Giant shells are popular for stuffing. The photo specimens were 2.8 inches long and 1.6 inches across. They were actually plain ones from a bag of Tricolore shells. They are ridged, but they are so large compared to the ridges that's hard to see in the photo.

Conchiglioni   -   [254 bronze die; Giant Shells]
Conchiglioni 254

Giant shells are popular for stuffing. The photo specimens are an artisinal brand, made using bronze dies. They were 2.5 inches long and 1.3 inches across.

Conchigliette   -   [273; Small Shells]
Conchigliette 273

These shells are very small, but nowhere near the smallest they come. Their scooped out shape enables it to pick up a large amount of sauce, so it's good for sauces that have an adhesion problem. The photo specimens were 0.44 inches long and around 0.41 inch across.

Creste de Gallo   -   [004; Cock's Crests]
Creste de Gallo 004

An interesting decorative shape, and a good sauce holder. but a bit problematic for cooking. The tube will be well cooked by time the root of the ruffle is done enough, so they end up with a double texture. The photo specimens had a tube diameter of 0.32 inch and a length of 1.34 inches.

Croxetti
A thin flat disk shaped Ligurian pasta stamped with the makers family crest on one side and some design on the other side. Generally about 1-3/4" in diameter.

Cuoricini 5 Color   -   [295; Hearts]
Cuoricini 5 Coor 295

These are extruded as a tube of hear shaped cross section and cut off short. They are 0.75 inch from point to lobes, and 0.5 inch random lengths. Ingred: durum wheat, dehydrated spinach 2%, dehydrated beetroot 2%, red pepper sweet 2%, dehydrated tomatoes 2%, turmeric 2%.

Dischi Volanti   -   [263; Dischi, Messicani, Flying Saucers, UFO]
Dischi Volanti 263

These are considered suitable for casseroles and salads. I have not yet obtained them in Italian, so the photo specimens (#236) are Polish, made from bread flour but using a standard Italian die. The main visual difference would be color. These were typically 0.80 inch diameter.

Ditali   -   [063; Thimbles]
Ditali 063

Smooth medium size tubes cut very short 0.35 inches diameter by 0.45 inches long. These are very often used in making pasta salads. Actually, I prefer Ditali Regate (ridged ditali) when I can get it.

Ditali Rigate   -   [250; Ridged Thimbles]
Ditali Rigate 250

Ridged medium size tubes cut very short 0.33 inches diameter by 0.45 inches long. These are very often used in making pasta salads, and I prefer these to the smooth version.

Ditalini   -   [171; Tiny Thimbles]
Ditalini 171

Under magnification these proved to be ditalini rigate. The photo specimens are very tiny, 0.19 inch long, 0.18 inch diameter. Good particularly for soups.

Egg Noodles
In Italy, egg noodles are generally fresh noodles, especially since it's against the law to sell dried pasta made from anything but durum wheat and water.

Elbows, Tiny   -   [270]
Elbows 270

These exceptionally small elbows are fine for soups and salads. The photo specimens were 0.46 inch across and 0.12 inch diameter.

Elbows, Small   -   [272]
Small Elbows 272

These small elbows are good for salads. I consider them better for that usage than the common medium elbow. 0.59 inch across and 0.18 inch diameter.

Elbows, Large   -   [275]
Large Elbows 275

These large elbows are favored by many for use in American Mac & Cheese casseroles. The photo specimens were 1.09 inch across and 0.26 inch diameter.

Elicoidali   -   [133; Spiral Rigatoni]
Elicoidali 133

This is much like Rigatoni, except the ridges are spiral. I have found this a good size for medium thick sauces. The photo specimens were 1.45 inches long by 0.45 inch diameter.

Fagioloni   -   [134]
narrow tubes about 1 inch long.

Farfalle   -   [028; Butterflies, Bow Ties]
Farfalle 028

Available in various sizes. Shown are medium, 1.3 x 0.95 inches. Small would be about 1.0 x 0.75 inches and large about 1-1/2"x1-1/8". Watch these carefully during cooking. The pinch must not be chalky, but needs to be distinctly chewy or the flat parts will be overcooked.

Farfalle Tricolor   -   [249; Butterflies, Bow Ties]
Farfalle Tricolor 249

These medium size bows are 1.3 x 0.95 inches. Ingred: durum wheat semolina, tomato (1.3%), spinach (0.7%). special care in cooking is the same as for regular Farfalle. They should be served with a simple butter or oil sauce to preserve color.

Farfallone   -   [099; Large Butterflies, Large Bow Ties]
Farfallone 099

This is the largest of the Butterflies, 1.65 inches long and 1.09 inches wide. Watch these carefully during cooking. The pinch must not be chalky, but needs to be distinctly chewy or the flat parts will be overcooked.

Fiorentine   -   [112; Florence]
Florentine

A complex shape made in Vinci, Tuscany. Similar to Torchio but longer and considerably more complex. The photo specimens were 0.75 inch across the widest point and 1.88 inches long.

Fiori   -   [097]
Fiori 097

This pasta is shaped as if composed of seven ridged tubes, one in the center and six surrounding it. Shown here is the tricolore version with spinach and tomato coloring. 0.63 inch diameter by 0.25 inch thick.

Foglie d'Autunno   -   [118; Autumn Leaves]
Foglie d'Autunno 118

Named for the colored leaves of Autumn, these elongated leaf shaped pastas are dyed with up to 7 colors from natural herbs and vegetables. Roughly 1-3/4 inches long and 0.63 inch wide.

Foglie di Carciofo   -   [006; Artichoke Leaves]
Foglie di Carciofo 006

Formed to resemble leaves pulled off an artichoke, these are rough and concave on one side which will provide good sauce adhesion. The manufacturer suggests serving with mascarpone cheese, quartered artichoke hearts and toasted pine nuts. Ingred: durum semolina, artichoke, poppy seed, water. The photo specimens were 1.40 inches long by 0.80 inch across.

Fregola Sarda   -   [120; Fregula]
Fregola Sarda 120

"Sardinian Couscous" (0.09 to 0.15" diameter) is though by some to be the ancestor of all Italian dried pastas. Sardinia maintained trade with North Africa for much of its history, so this form may have been brought from there, or taken from there to Africa. Unlike other Italian pastas it is made from a coarser grind of semolina and is lightly oven toasted.

Funghi   -   [115, Mushrooms]
Similar to Torchio but formed into the shape of a mushroom cap and stem.

Fusilli   -   [031; Spirals]
Fusilli 031

In the form of an archimedes screw, typically with three fins. This is a very popular pasta with very good sauce holding capability. It is particularly good with plain butter and black pepper. 0.37 diameter by 1.45 inches long (exact size varies with manufacturer).

Fusilli Avellinesi   -   [106; Troffie]
Fusilli Avellinesi 106

Originally made by wrapping a cut strip of pasta around a bicycle spoke. Always light color to resemble home made pasta. Often served with Pesto, which it holds well. 2 inches long by 0.2 inch wide. Pretty much identical to Troffie.

Fusilli Avellinesi 5 Color   -   [294; Troffie]
Fusilli Avellinesi 5 Color 294

This is a multi-color version of Fusilli Avellinesi, 0.22 inch diameter by 2.4 inch random lengths. Ingred: durum wheat, dehydrated spinach 2%, dehydrated beetroot 2%, red pepper sweet 2%, dehydrated tomatoes 2%, turmeric 2%.

Fusilli Bucati Corti   -   [091; Spiralini, Tight wound springs]
Fusilli Bucati Corti 091

These consist of a tubular pasta, similar to Bucatini, wrapped in the manner of a coil spring and cut short. It is wound with a much tighter pitch than Fusilli Bucati Lunghi, the full length version. The photo specimens were made from tubes about 0.12 inch diameter wound to a coil 0.34 inch diameter and 1.5 inches random lengths. The name is from fuso, a spindle, because this pasta was once made by wrapping pasta tubes around a rod or kinitting needle.

Gamelli   -   [088; Twins]
Gamelli 088

These consist of two long thin tubes twisted around each other. They are roughly 0.27 inches across the twist and 1.4 inches long. This is a fairly common shape and an excellent choice when medium sauce adhesion is needed.

Garganelli
Superficially these look like Penne, but the points are on the same side. It's made by rolling a pasta square diagonally into a tube.

Gigli - see Campanella.

Gnocchi   -   [278]
Pasta Gnocchi 278

A pasta named for the potato dumplings of the same name due to its similar shape. Usage characteristics are similar to medium shells, and they are sometimes called "shells". The photo specimens were 1.15 inch long and 0.68 inch wide.

Gnocchi Rigate   -   [065]
Pasta Gnocchi Rigate 065

A pasta named for the potato dumplings of the same name due to its similar shape. Usage characteristics are similar to medium shells, and they are sometimes called "shells". The photo specimens were 1.18 inch long and 0.63 inch wide. They are ridged in the same direction as the lobes, but the ridges are tiny and don't show up well in the photo.

Gnocchi Sardi   -   [277; Malloreddus, Sardi, Gnocchetti Sardi]
Pasta Gnocchi Sardi 277

In the north, Gnocchi are made from potatoes, but in Sardinia they are made from durum wheat. Good with tomato or meat sauces. The photo specimens were 0.81 inch long and 0.31 inch wide.

Gnocchi Sardi   -   [070 (bronze die); Malloreddus, Sardi, Gnocchetti Sardi]
Pasta Gnocchi Sardi 070

In the north, Gnocchi are made from potatoes, but in Sardinia they are made from durum wheat. Good with tomato or meat sauces. The photo specimens, extruded with a bronze die, were 0.68 inch long and 0.385 inch wide. These pastas are sometimes flavored with saffron.

Gnocchetti   -   [067; Gnocchi Picoli]
A smaller version of the Gnocchi pasta. 0.75 inch long, 0.50 inch wide.

Gomiti   -   [135]
Short "C" shaped tubes, ridged or not, similar to regular Elbows but a bit stubbier.

Gramigna   -   [068]
Small curls of pasta, curved like elbow macaroni but much longer compared to its diameter. They start almost gently curved at one end and curl fairly tightly at the other. Difficult to find outside Northern Italy and nearly impossible to find in North America.

Lumache   -   [069; Small Snails, Small Pipes]
Lumache 069

These are good to use with chunky sauces. The photo specimens were 0.75 inch long and 0.49 inch wide across the squished end.

Lumaconi   -   [017; Snails, Pipes]
Lumaconi 017

Boiled to just done, these are large enough to be stuffed using a pastry pipe, then baked. 1.0 inch long by 0.75 inch wide.

Lumaconi, Giant bronze   -   [248; Giant Snails, Giant Pipes]
Giant Lumaconi 248

Extruded through bronze dies, these have a rough texture that holds sauces well. They are good for stuffing with a pastry pipe, then baking. 1.45 inch long by 1.25 inch wide.

Macaroni
This American spelling implies "Elbow Macaroni", by far the most popular tubular pasta in North America, particularly for "macaroni and cheese" casseroles. See also Maccheroni.

Maccheroni
Today, a generic term for any small tubular pasta, but back in the early days of pasta making it was the generic term for all of what we call "dried pasta" today. Of course, back then, it was mostly spaghetti. For U.S. usage see Macaroni.

Maccheroncelli
I cannot define this pasta for you, because there is no agreement among manufacturers except that it is hollow. It may be long, or short, or extruded or rolled, and may even be made out of egg pasta. The most common definition is long tubes about 0.18 inch diameter by 10 inches long.

Mafalde   -   [046]
A long ribbon or short pasta with ruffled edges, same as Mafaldine but larger.

Magliette   -   [136]
Here is another that has major disagreement as to what it is. The consensus is that it is a sort tube, but about twice as long and much less curved than Elbows. Others say it is a very short Penne Lisce

Maltagliati   -   [071]
Meaning "poorly cut", this name is used for various pasta scraps or cuts that resemble them. Commercially, they may be elongated diamonds, or very short tubes cut diagonally.

Manicotti   -   [062]
Manicotti 062 These large ridged tubes are generally boiled almost soft and stuffed with ricotta cheese and/or spinach or such and then baked. They may be cut straight or diagonally at the ends. Diagonally cut units are about 1-1/4" diameter by 4-1/2 inches long. Straight cut would be a little shorter. These are more Italian-American than Italian. In Italy "Manicotti" recipes are more commonly made by wrapping stuffing in crepes, or in squares of fresh pasta.

Margherite   -   [072; Daisy]
Resembles a small shell more than it does a daisy.

Mezzani   -   [138; Mezze Ziti, Perciatelloni, Regine, Scaloppi, Napoletan]
medium pasta tubes, slightly curved, ridged or not. They are around 0.22 inch diameter and about 1.5 inches long.

Mezze Penne - [296 (Lisce) 297 (Regate)] These are simply Penne Lisce and Penne Regate cut to half the usual length.

Mezzi Rigatoni   -   [301]
Mezzi Rigatoni 301

This is just like regular Rigitoni, but cut much shorter. The photo specimens were 1.2 inches long by 0.66 inch diameter, but other manufacturers cut shorter at about 1 inch.

Millerighi   -   [159]
Millerighi 159

Medium size lengthwise ribbed tubes. 1.9 inches long by 0.66 inch diameter. Also 1-3/4 x 0.78 inches.

Mista   -   [096]
A mix of similarly sized shapes.

Mostaccioli   -   [143]
Mostaccioli 143

This is an angle cut tube pretty much the same as Penne Lisce (smooth penne). They vary in size by manufacturer so I know of no definitive difference between the two. The photo specimens were 0.33 inch diameter and random lengths from 1.6 inches to 1.82 inches.

Nuvole   -   [265]
Nuvole 265

These are short rectangles given a unique twist. I have not yet obtained them in Italian, so the photo specimens (#264) are Polish, made from bread flour but using a standard Italian Nuvole die. The main visual difference would be color. These were typically 0.32 inch thick, 0.8 inch wide and 0.7 inch long.

Orecchiette   -   [032 (bronze die); Orecchiette Pugliesi, Little Ears of Puglia]
Orecchiette 032

A specialty of the "Heel of Italy", this pasta varies quite a bit in shape depending on how it's made. Ideally, they should resemble the hand made product, which is squeezed cup shape with the thumb. Made with a conventional extrusion die they are by necessity rectangular cups, but most are made by a more complex process and are roughly round.

The photo specimens were about 0.87 inch long and 0.76 inch across. Just about all orecchiette sold claim to be made using bronze dies, and many are rougher on the inside surface than the photo specimens. I have always liked these in soup, but they are more commonly used with sauces. Their cupped shape allows them to carry quite a bit of even thin sauces, but the disadvantage is that they tend to nest together in stacks.

Orecchiette 032a    
Orecchiette 032a For shame, Trader Joe's! Yes, I know, they were made in Italy, but these are the saddest excuse for orecchiette I've ever seen. They don't look like "little ears, they look like tiny condoms (condominiums?) that haven't been unrolled yet. The photo specimens were 0.80 inch in diameter and devoid of texture - no attempt whatever to make them look like hand made.

Orecchiette Baresi     [305]
Orecchiette Baresi 305 These are much like regular Orecchiette, but are squeezed to be a bit longer, are distinctly ridged on the outside and are quite deep. The photo specimens were 0.90 inch long, 0.67 inch wide and 0.390 inch deep.

Orecchiette Piccole     [306]
Orecchiette Piccole 306 These are much like regular Orecchiette, but significantly smaller (the piccole part). The photo specimens were 0.62 inch diameter and 0.26 inch deep.

O'Sole Mio   -   [207; Suns ]
O'Sole Mio 207

A common whimsical shape. The photo specimens were 1.25 inches diameter and 0.43 inch thick.

Paccheri   -   [141]
A large smooth tube shaped pasta, usually about 1.0 inch diameter and 1-3/4 inches long, straight cut at the ends.

Paccheri Ondulati   -   [210]
Paccheri Ondulati 210

These large tubes are Like Paccheri Rigati but with an undulating surface in place of ridges. The photo specimens, extruded through bronze dies, were about 1.1 inch diameter and 2 inch randoms in length.

Paccheri Rigati   -   [286 bronze die]
Paccheri Rigati 286

This is the same as Paccheri, but with ridges rather than smooth. The photo specimens, extruded through bronze dies, were 2.42 inches long and 1.0 inch diameter.

Pansotti   -   [196]
Fresh pasta 2 inch squares stuffed and then folded corner to corner to form a triangle.

Pantacce   -   [346]
Pantacce 346

Smooth flat or wavy squares, 7-7/8 x 1-1/2 x 040 - size may vary. These are often cut at an angle to form a rhomboid parallelogram. They may also have two edges lightly or strongly rippled. Often associated with Tuscany.

Pasta al Ceppo   -   [144]
Pasta tubes formed like a cinnamon stick

Penne Lisce   -   [060]
Penne Lisce 060

Often called just "Penne" with no qualifier, this is the basic quill pasta. Named for old fashioned quill pens, these smooth tubes are cut diagonally at the ends. The photo specimens were 2 inches long and 0.375 inch diameter, but exact size varies with manufacturer.

Penne Mezzane   -   [296 (Lisce) 208 (Regate)]
Penne Mezzane 296

A thinner, shorter version of Penne, but bigger in diameter than Pennette. There are smooth and ridged versions. The photo specimens were 0.32 inch diameter by 1.8 inches long, actually the same size as some other manufacturers' Penne Rigate, but I've also seen them as small as 0.26 inch diameter and 1.5 inches long.

Penne Mezzanine   -   [205]
Penne Mezzanine 205

A thinner, shorter version of Penne Mezzane, smaller than Pennette. The photo specimens were 0.17 diameter by 1.38 inches long.

Penne Rigate   -   [057]
Penne Rigate 057

This is one of the most useful of the tube shaped pastas for just serving with sauce. Not too big, not too small, the diagonal cut ends give it some character, and the ridges hold sauce well. The photo specimens were 1.83 inches long and 0.320 inch diameter, but exact size varies with manufacturer.

Penne Rigate Tricolore   -   [143]
Penne Rigate Tricolore 143

These are the same as regular penne rigate, but some of the pieces are colored with natural ingredients. The photo specimens were 0.30 inch diameter and 1.6 inches long. Ingred: durum wheat semolina, tomato (less than 3%), spinach (less than 3%). Cooking is the same as for regular Penne Rigate, but they should be served with a simple butter or oil sauce to preserve color and flavor. The colorings do affect flavor, particularly the spinach, but not strongly.

Penne Zita Rigate   -   [280 bronze die]
Zita Rigate 280

This is pretty much the largest size of penne rigate. The photo specimens, made with a bronze die, were 2.67 inches long and 0.59 inch diameter.

Pennette   -   [111]
Pennette 111

These are the smaller version of Penne Lisce (smooth penne). The photo specimens were 1.75 inches long, 0.22 inch diameter, but I've seen some as small as 0.18 inch diameter by 1.65 inches long.

Pennette   -   [324]
Pennette 324

Another take on Pennette by the prestigeous De Cecco company. The photo specimens were 0.22 inch diameter like #111, only 0.67 inch long.

Pennette Rigate   -   [310 bronze]
Pennette Rigate 310

These are the smaller version of Penne Rigate (ridged penne). The photo specimens were 2.0 inches long, 0.28 inch diameter.

Pennini   -   [146]
Smaller diameter than Pennette, but longer, ridged or smooth.

Pennoni   -   [007]
Pennoni 007

These very large penne are just within stuffing range, but are more likely to be used with a chunky sauce in a casserole. The photo specimens, extruded through bronze dies, were 2.46 inches long and 0.53 inch diameter.

Pipe   -   [094]
Also Pipette (smaller). Elbows very similar to or identical to Lumache. One end wide open, the other squashed almost closed.

Quadrefiore   -   [074]
A short pasta, squarish in cross section with four or more ruffled ridges lengthwise. More three dimensional than many pastas.

Racchette   -   [325]
Racchette 325

This is a "whimsical" shape by prestigeous pasta company De Cecco, shaped like tennis rackets, 1.22 inches long, 0.60 wide and 0.017 inch thick. Obviously these would be very good at picking light sauces and holding them. De Cecco recommends serving with diced zucchini with an onion and tomato.

Radiatori   -   [075; Radiators]
Radiatori 075

These are a short pasta with prominent radial fins, making it resemble an old fashioned room heater. They can hold a large amount of even a rather thin sauce. The photo specimens were 1 inch long and 0.65 across the fins.

Reginelle   -   [147]
Tubes similar to Penne but longer and smaller diameter. See also next definition 102.

Riccioli - see Campanella.

Rigatoni   -   [016]
Rigatoni 016

These ridged tubes are one of the more popular midsize tubular pastas. They are usually served with sauce. The photo specimens were 1.76 inches long, 0.65 inch diameter, but size varies quite a bit with manufacturer.

Rigatoni Giganti   -   [001]
Rigatoni Giganti 001

These are oversize rigatoni extruded through a bronze die. They are more than big enough to stuff using a pastry pipe. The photo specimens were 2.00 inch long, 0.75 inch diameter.

Rotelle (1) - Spirals, Twists
A pasta formed into a tight spiral resembling the augers used by post hole digging machines. It is similar to Fusilli which generally has a shallower pitch to its twist but the names are sometimes used interchangeably. .470 x 1-5/8".

Rotelle (2) - see Ruote.

Rotelle   -   [092; Spirals, Twists]
Rotelle 092

This pasta spiral resembles the augers used by post hole digging machines. It is similar to Fusilli but with a tighter spiral and with two fins instead of three. The photo specimens were 0.53 inch diameter and 1.78 inches long.

Rotini   -   [077; Spirals, Twists]
Rotini 077

A pasta spiral resembling the augers used by post hole digging machines. It is similar to Fusilli but smaller, with a tighter spiral and with two fins instead of three. The photo specimens were 0.37 inch diameter and 1.2 inches long, but I have examples as small as 0.31 inch by 1 inch.

Route   -   [076; Ruotine, Route de Carro, Wagon Wheels]
Route 076

This pasta, resembling a wagon wheel with spokes and a hub in the center, is available in several sizes. It is good with chunky sauces. Warning: this is a "brand sensitive" pasta, some brands fall apart due to stresses caused by drying too rapidly. In any case, don't overcook.

Sagnarelli
A flat pasta about 2" long by 3/4" with a saw-tooth edge all around.

Sardi - see Gnochi Sardi.

Sedani Rigata   -   [253]
Pasta Tubes Small pasta tubes with lengthwise ridges 0.33 inch diameter, 1.75 inches long.

Shells - see Conchiglie.

Spiralini   -   [078; 079; Spirali (larger)]
Spring shaped pasta looking like a thick spaghetti wrapped spirally around a straw. Twisted to a tighter pitch than Fusilli (2).

Stivaletti   -   [179; "Little Boots"]
These are similar to medium elbows, but are abut twice the length and much less curled, though the amount of curl varies with manufacturer. I have not found these in Los Angeles yet.

Strascinati   -   [288; Petals]
Strascinati 288

A handmade appearing pasta from southern Italy, often served with a simple tomato sauce, basil and shavings of ricotta salata (salted ricotta - much firmer than tub ricotta). photo specimens were roughly 1.55 inches long and 0.90 inches across. and made strascinati are usually thicker and smaller, made by squishing a small lump of dough with the tip of a knife blade, the pulling it off.

Strascinati Primavera   -   [201; Colored Spring Petals]
Strascinati Primavera 201

This is the same as regular Stracinati. but in 5 colors to represent spring colors. The photo specimens were roughly 1.55 inches long and 0.90 inches across.

Stringozzi   -   [089]
A specialty of Umbria in central Italy, this is a long thin pasta with a square cross section and a rough texture that is generally sold fresh. It's a little thicker than regular spaghetti but pretty much identical to Spaghetti alla Chitarra.

Strozzapretti   -   [259 (bronze die); 080 (Teflon die) Priest Strangler]
Strozzapretti 259

A flat strip curled on into an "S" shaped cross section to make it look like a rolled up towel. Similar to Casarecci but longer at about 3.5 inches by 0.33 inch across. Then name is perhaps suggestive of an old Italian method for handling the priestly child molestation issues we've been dealing with recently. The photo specimens are extruded through a bronze die for better sauce adhesion.

Succhielli   -   [350]
Succhielli 350

These were 1.525 inch long by 0.525 across the fins. They are similar to Radiatori but longer and without ruffles on the fins. They are very good for holding sauces.

Tofette - see Conchiglie

Torchio   -   [083; Torches]
Torchio 083

This is a complex decorative shape that will also hold medium sauces quite well. They are supposedly shaped like a torch, flaring wide at one end and narrow at the other. The photo specimens were 0.78 inch at the widest and 1.13 inches long.

Tortiglioni   -   [123]
Pasta tubes with spiral ridges similar to Elicoidali, 0.44 inch diameter by 1.89 inches long - at least according to top pasta maker De Cecco and most sites - some others say it is like fusilli.

Trivelli   -   [209]
A tube wound into a spring shape, just like Cavatappi but much shorter.

Trecce dell'Orto   -   [119; "Garden Braids"]
Trecce del'Orto 119

Shorter than most pastas in this style, these were 0.28 inch diameter by 1.75 inches long. They are yet another 5 color pasta formed from a flat ribbon wrapped around a very thin spindle.

Trecce di Giulietta   -   [117 "Braids of Juliet"]
Short pasta twists. These are very similar to the Trecce dell'Orto above, but not colored.

Trenne   -   [081; Triangular Penne]
Trenne 081

Basically penne, but formed as a triangular rather than round tube. The photo specimens, extruded through bronze dies, were 2.25 inches long and 0.41 inch base to point.

Trennette   -   [051]
A hollow diagonally cut pasta with a triangular cross section, like Trenne (above) but smaller.

Trofie   -   [090]
Trofie 090

A Ligurian specialty often served with pesto. Clearly once made by hand, by wrapping a flat strand of pasta a little narrower than fettuccini, tightly around a wire. The photo specimens were 0.20 inch diameter by 1.75 inch random lengths.

Trofie Colore   -   [348]
Trofie Colore 348

A colored version of this Ligurian specialty once made by hand, by wrapping a flat strand of pasta a little narrower than fettuccini, tightly around a wire. The photo specimens were 0.20 inch diameter by 1.5 inch random lengths. Durum Wheat Semolina, 2% or less of red beet powder, silicon dioxide, turmeric dehydrated spinach, dehydrated tomato.

Trofiette   -   [106] Like Trofie, but even smaller.

Trottole   -   [247 bronze; Spinning tops]
Trottole 247

This is one of the most complex shapes, very decorative on the plate. It goes well with robust sauces, for instance, Trottole con salmi di lepre (trottole with jugged hare sauce) or Trottole con crema di vodka e gamberi (trottole with vodka cream & shrimp). The photo specimens were 9.5 inches long and 0.58 inch diameter.

Tubetti   -   [182]
Very short smooth tubes, similar to #269 below except without ridges. These are used for salads and thicker soups.

Tubetti Mezzani Rigati   -   [269; Ridged Short Medium Tubes]
Tubetti Mezzani Rigati 182

I have used these quite successfully in pasta salads that have a sauce with some adhesion. The photo specimens were 0.33 inch diameter and 0.39 inch long.

Tufoli   -   [152; Canneroni Grandi]
Large smooth tubes of medium length, 0.57 inch diameter by 1.6 inches long.

Umbricelli
A ribbon of pasta rolled along it's length into an "S" cross section. Similar to Casarecci but a little shorter at 1-3/4".

Ziti, Cut   -   [122; Bridegrooms]
Cut Ziti 122

This smooth, tubular pasta is similar to penne lisce, but cut straight at the ends rather than at an angle. They are often partially boiled, then included with sauce in a casserole to be baked. The photo specimens were 0.30 inch diameter and 1.75 inches long.

Ziti Rigati   -   [153]
Ziti with lengthwise ridges.

Zitoni   -   [154]
Ziti somewhat larger in diameter.

Zucchette   -   [349]
Zucchette Pastas 349

These showed up in a market serving the Yuppie class around Halloween, the name meaning "squash" in Italian. They were 0,9 inch diameter and 0.7 inch high. Supprisingly, they held together moderately if not overcooked, but flavor was not outstanding. Made in USA. Ing: Enriched durum flour, dehydrated butternut squash, paprika oleoresins.

pa_ital* 12-22-12   -   www.clovegarden.com
©Andrew Grygus - agryg@clovegarden.com - Photos on this page not otherwise credited are © cg1 - Linking to and non-commercial use of this page permitted