Italian Short Pasta Shapes

• Buying, Storing and Cooking Pasta

Numbers:

Amorini

Ballerine

Bentagliati

Boccoli

Bocconcini

Calamarata

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

Campanelle

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

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

Canneroni Grandi

Capunti

These pasta shapes were 1.95 x 0.40 inches. Product of Italy - durum semolina, water.

Careroni Rigati

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

Casaricci

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

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

Cavatelli Murgiani

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

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

Chiffera Rigati

Cigarette Rigate

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

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

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

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

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

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

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

Cuoricini 5 Color

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

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

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

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

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

Elbows, Tiny

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

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

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

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

Farfalle

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

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

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

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

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

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

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

"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

Fusilli

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

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

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

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

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

Gigli

Gnocchi

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

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

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

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

Gomiti

Gramigna

Lumache

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

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

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

Maccheroni

Maccheroncelli

Mafalde

Magliette

Maltagliati

Manicotti

Margherite

Mezzani

Mezze Penne

Mezzi Rigatoni

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

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

Mista

Mostaccioli

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

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

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 Baresi

Orecchiette Piccole

O'Sole Mio

Paccheri

Paccheri Ondulati

Paccheri Rigati

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

Pantacce

Pasta al Ceppo

Penne Lisce

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

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

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

Penne Rigate

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

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

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

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

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

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

Pennini

Pennoni

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

Quadrefiore

Racchette

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

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

Riccioli

Rigatoni

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

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)

Rotelle (2)

Rotelle

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

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

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

Sardi

Sedani Rigata

Shells

Spiralini

Stivaletti

Strascinati

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

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.

Strozzapretti

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

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

Torchio

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

Trivelli

Trecce dell'Orto

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

Trenne

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

Trofie

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

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

Trottole

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

Tubetti Mezzani Rigati

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

Umbricelli

Ziti, Cut

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

Zitoni

Zucchette

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.