All pasta shapes - long and medium
We listed all pasta’s shapes and grouped them into 6 types: long & medium, short-cut, filled, gnocchi, stretched and for soup. All pasta shapes long and medium are listed here.
| Type | Description | Synonyms |
|---|---|---|
| Barbine | Thin strands, often coiled into nests | Barbina |
| Bavette | Narrower version of tagliatelle | Baverine, bavettine, lasagneddi (in Sicily)[5] |
| Bigoli | Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[6] | Fusarioi[6] |
| Bucatini | Thick spaghetti-like pasta with a hole running through the center | Boccoloti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[8][9] |
| Busiate (or busiati) | Type of long macaroni. Often coiled around a twig of local weed.[10] | Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[11] |
| Capellini | Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. | Angel Hair,[12] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[9][13] |
| Fedelini | Very thin spaghetti[14] | |
| Ferrazuoli | Similar to a twisted buccato with a cleft running on the side | Cannucce[16] |
| Fettuccine | Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[17] | Lasagnette, fettucce, ramicce, sagne[9][17] |
| Fileja | Elongated screw.[19][20] | filleda,[20] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[21] |
| Linguine | Flattened spaghetti | Bavettine, bavette fini, radichini, linguettine[9] |
| Lagane[24] | Wide pasta | Lasagnoni, Bardele[9] |
| Lasagna | Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta is lasagna while the dish is lasagne[25] | bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[25] the fluted version can also be doppio festone, sciabo, sciablo[26] |
| Lasagnette | Narrower version of Lasagna[27] | |
| Lasagnotte | Longer version of Lasagna | |
| Maccheroni alla molinara | Very thick, long, hand-pulled pasta. | |
| Maccheroncini di Campofilone | Thin strands of egg-based pasta. Similar to Capelli d'angelo. | |
| Mafalde | Long rectangular ribbons with ruffled sides. | Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[29] |
| Matriciani | Similar to perciatelli, but folded over rather than hollowed out | |
| Pappardelle | Thick flat ribbons[27] of egg-based dough | Papparelle,[9] paparele (Veneto); paspardelle (Marche)[30] |
| Perciatelli | "Virtually identical to bucatini"[31] | Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9] |
| Pici | Very thick, irregular and long, hand-rolled pasta.[32] | Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[32][33] |
| Pillus | Very thin ribbons cooked in beef broth | Lisanzedas, a variation; large discs in lasagne-like layers |
| Rustiche | Serrated ribbons | |
| Sagne 'ncannulate | Long tube formed of twisted ribbon | |
| Scialatelli or scialatielli | Short, flat ribbons | |
| Spaghetti | A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[36] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[37] | Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][37] |
| Spaghetti alla chitarra | Square spaghetti,[38] made of egg and flour | Tonnarelli, maccheroni alla chitarra |
| Spaghettini | A slightly thinner version of spaghetti[39] | Thin spaghetti |
| Spaghettoni | A slightly thicker version of spaghetti[37] | Spaghetti spessi |
| Stringozzi | Similar to shoelaces | |
| Su Filindeu | Extremely rare pasta, made of 256 equal strands of thinly pulled and folded dough and laid in the sun to dry.[41] | |
| Tagliatelle | Ribbons of egg-based pasta.[42] Generally narrower than fettuccine. | Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)[9][42] |
| Taglierini | Thinner version of tagliatelle | Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[43] |
| Trenette | Thin ribbon ridged on one side. Slightly thicker than linguine. | |
| Tripoline | Thick ribbon ridged on one side[44] | Signorine[9] |
| Vermicelli | A traditional pasta round that is thinner than spaghetti.[45][46] | Very thin spaghetti |
| Ziti | Long, narrow hose-like tubes[27] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[48] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger. | Boccolotti, zitoni, zituane, candele, ziti candelati[9][48] |
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