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Pasta Shapes & Variations

Agnolini: A stuffed egg pasta from Lombardy and Emilia-Romagna, shaped like a bent semi-circle.
Agnolotti:Tiny ravioli (generally circular in shape), and a speciality of the Piedmont area of Italy. These are generally stuffed with meat, combined with either cabbage or spinach.
Amori: Hollow, ridged, pasta spirals.
Anolini: Tiny meat-stuffed pasta from the Emilia-Romagna, shaped like a half moon.
Avemaria: Very small and short pasta tubes - used for soup.
Bavette/Bavettine: Thin oval-shaped spaghetti.
Bigoli:A thick form of spaghetti found around Venice. In its traditional formit is made with wholemeal flour, and often with duck eggs.
Bombolotti: A smooth cylindrical pasta.
Bucati: A very-thin hollow form of spaghetti
Bucatini: A small form of the above.
Campanelle / Gigli: Frilly small pasta bells.
Cannelloni: Rectangles of pasta dough rolled into tube shapes, stuffed with a meat and béchamel filling, and baked
Cappelletti: Small stuffed pasta which are twisted and the edges joined to resemble a three-cornered hat.
Cappellacci: Pumpkin-stuffed dumplings.
Capelli d'angelo: A thin form of spaghettini. Literally, angel hair; best served in brothwith a grating of Parmesan.
Capellini: The thinnest form of spaghetti.
Casareccia: Small circles of pinched hat-shaped pasta.
Casansèi:A sleeve-shaped dumpling stuffed with sausage or salami, spinach, eggyolks, Parmesan and raisins. Often served with a sage-flavoured butter.A speciality of Bergamo and Brescia.
Cavatieddi: Made in Apulia with a firm, egg-less dough, containing hard-wheatflour. It's rolled by hand into the shape of small seashells.Traditionally, it's boiled together with arugola (rocket), and servedwith olive oil flavoured with garlic and hot pepper.
Ciriole: A local Umbrian name foor tagliatelle.
Conchiglie: Shell-shaped pasta, often with a ribbed surface, when they are called conchiglie rigate.
Conchigliette: A smaller version of Conchiglie.
Conchiglioni: A larger version of Conchiglie
Dishi Volanti: Crescent-shaped pasta discs, with an outer ridge.
Ditalini: Short hollow pasta tubes - similar to Avemaria, but a little larger - used in soup.
Elicoidali: A form of macaroni (so hollow), but with spiralled grooves.
Farfalle: Butterfly shapes, like little bows
Farfalloni: A bigger variety of farfalle butterflies.
Farfalletti: Small faralle - butterfly shapes.
Fettucine: Ribbon pasta resembling tagliatelli, but generally narrower; both areknown as fettucine (meaning ribbon) around Rome, and both as tagliatelli in the area around Bologna.
Fusilli: Spirals, resembling a corkscrew..
Fusilli bucati: Spirals, but made from round tubes, rather than solid pasta.
Fusilli col buco: Thin spirals the length of spaghetti.
Garganelli: Ridged, quill-shaped macaroni of pure egg-noodle dough, made at home ona comb-like instrument. It's served in restaurants around Bologna, most often with a sauce containing cream and prosciutto.
Gasse: Very small bow-shaped pasta. Served on the Riviera in broth or with pesto. The shape is called Stricchetti in Emilia-Romagna.
Genovesini: Pasta, cut into short tubes, but shorter than penne.
Gigli - see Campanelle
Gnocchi: Pasta shells shaped to resemble potato or semolina gnocchi.
Gramigna: A pasta made at home in the Emilia-Romagna region, looking like very short, curly bucatini.
Lasagne: Thin flat sheet.
Lasagne Verde: Lasagne coloured green, generally with spinach.
Linguine: Part of the bavette group; between bavettine and bavette in size.
Lingue di passero: The smallest version of bavette
Lumache: Snail-shell shape; larger than Conchiglie.
Macaroni: The Anglicised form for Maccheroni, but spelt this way in the Naples area.
Maccheronini: Small, stubby, hollow macaroni; usually ridged - "ini" tells you they are small; "oni" means they are large (see below).
Maccheroni: A tubular form of pasta.
Maccherroni alla chitarra: Square-shaped spaghetti.
Mafalde: Flat noodles with jagged edges.
Maltagliati: Shaped like long triangles.
Manicotti: A home-made form of cappelletti.
Mille righi: A variation of rigatoni.
Nidi: Nests of tagliatelle, which unravel when cooked.
Orecchiette: Shaped like little ears.

Orso: a type of pasta resembling grains of rice, often used in casseroles & soups. Orzo is the Italian word for barley.

Pansotti:Triangular dumpling, filled with a mixture of five different wild greens, ricotta, eggs and grated cheese. Traditionally served with"salsa de nxe" - a creamy walnut sauce.
Pappardelle: Short pieces of broad ribbon pasta - found most often in Tuscany.
Pastina perbrodo: The general term for small pasta shapes suitable for adding to soups. These include items such as alphabet shapes.
Penne: Short pieces of generally-ribbed macaroni, which have been cut diagonally at each end - resembling quills.
Penette: A tiny version of penne.
Pennine: A small version of penne, but bigger than pennette.
Pennone: A bigger version of penne.
Perciatelli: An alternative name for Bucatini
Pizzoccheri: A short noodle, made partly from buckwheat flour, and served with vegetables, melted cheese and potatoes. Traditional around Valtellina, near the Swiss border.
Quadrucci: Fresh egg pasta cut into tiny 6mm/¼in squares. Used for soup.
Radiatori: Small 'radiators' of ridgedpasta.

Ravioli: Stuffed pasta squares; originally native to Genoa.
Riccie: Pasta, generally lasagne, with a curled/rippled edge.

Riccini: As riccie, but with smaller curls.
Ricciolini: As riccie and riccini, but with even smaller curls.
Rigatoni: Tube-shaped, and slightly curved, with a ridged exterior.
Rotelle: Pasta shaped like a six-spoked wheel.
Rotolo: This is a speciality of the Emilia-Romagna area, and is basically a sheet of lasagne rolled uplike a Swiss roll with a filling.
Ruote di carro/Ruoti: Cartwheels; very popular in the South, particular Sicily
Sacchettini: Pasta'moneybags' with a stuffing.
Sedani: A sort of macaroni, with ribs resembling celery. It is only found in Southern Italy.
Spaghetti: Thin round pasta. Thinner versions in descending order are spaghettini;capelli d'angelo; and capellini.
Stellette: Star-shaped pasta, used to garnish soups.
Strascinati: Shell-shaped pasta.
Stricchetti: AEmilia-Romagna name for farfalletti/gasse.
Tagliatelle: Ribbon shaped pasta coming from the Bologna area of Italy. It is known as fettucine around Rome.
Taglioline: Very fine tagliatelle.
Tajarin: A pastavariation from the Piedmont region of Italy. The shape is similar totagliatelle (ribbon-shaped) but the dough very rich in egg yolks.
Tonnarelle: Matchstick noodles.

Tonellini: Fine noodles.
Tortellini: Stuffed pasta, twisted and the edges joined to form a shape. Not unlike cappelletti.
Tortelli: A larger version of tortellini.
Tortelloni: A large square dumpling usually stuffed with Swiss chard or spinach.
Tortiglioni: Tubular pasta with spiral edges.
Trenaffe: A type of pasta resembling very wide tagliatelle, butwith fluting on both edges.
Trenette: A Ligurian version of tonnarelle, traditionally served with pesto.
Trofie: A short, tiny,spiral-shaped pasta. Made by hand, and found in restaurants around Genoa and Recchio; often served with pesto.
Tufoli: A large, thickly-cut version, of macaroni.
Vermicelli: a thin variety of spaghetti. Spaghetti is itself called this in Southern Italy.
Ziti: A Neopolitan variety of macaroni.
Zitoni: A bigger version of Zite.

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