Pasta Shapes I Have Eaten

Information taken from the Wikipedia page List Of Pasta

Long- and medium-length pasta

Long pasta may be made by extrusion or rolling and cutting.

Eaten?	Type	Description	Translation	Synonyms	Origin /Main area eaten
	Barbine	Thin strands, often coiled into nests	Little beards[3]	Barbina
	Bavette	Narrower version of tagliatelle	Bibs[4]	Baverine, bavettine, lasagneddi (in Sicily)[5]	Liguria[5]
	Bigoli	Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[6]	From bigolaro, the pasta press used to make bigoli[7]	Fusarioi[6]	Veneto[6]
Yes	Bucatini	Thick spaghetti-like pasta with a hole running through the center	Hollow straws[4] Translated from Italian: buco, meaning “hole”, and Italian: bucato, meaning “pierced”.	Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[8][9]	Lazio[6]
	Busiate (or busiati)	Type of long macaroni. Often coiled around a twig of local weed.[10]	From busa, meaning “reed”.[11]	Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[11]	Sicily (particularly Trapani)[11] Sardinia[6]
Yes	Capellini	Very thin spaghetti, often coiled into nests. Capelli d’angelo are slightly thinner.	Thin hair, little hair[3]	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]	Liguria[6]
	Fedelini	Very thin spaghetti[14]	Little faithful ones		Naples, Genoa and Liguria[15]
	Ferrazzuoli	Similar to a twisted buccato with a cleft running on the side	Possibly from the thin iron square used to create the cleft[16][citation needed]	Cannucce[17]	Calabria[17]
Yes	Fettuccine	Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[18]	Little ribbons:[19] from affettare, “to slice”.[18]	Lasagnette, fettucce, ramicce, sagne[9][18]	Rome[18]
	Fileja	Elongated screw.[20][21]	Dialectal for yarn, filato[22]	filleda,[21] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[23]	Vibo Valentia (Calabria),[24] Avellino (Campania)[25]
Yes	Linguine	Flattened spaghetti	Little tongues[4]	Bavettine, bavette fini, radichini, linguettine[9]
	Lagane[26]	Wide pasta		Lasagnoni, Bardele[9]
Yes	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[27]	Possibly from Latin lasanum or Greek lasonon, “Cooking pot”,[19][27] or the Greco-Roman laganum, a flat piece of bread.[27]	bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[27] the fluted version can also be doppio festone, sciabo, sciablo[28]
	Lasagnette	Narrower version of Lasagna[29]	Little lasagna
	Lasagnotte	Longer version of Lasagna	Bigger lasagna
	Maccheroni alla molinara	Very thick, long, hand-pulled pasta.	The miller’s wife’s pasta		Abruzzo
	Maccheroncini di Campofilone	Thin strands of egg-based pasta. Similar to Capelli d’angelo.			Marche[30]
	Mafalde	Long rectangular ribbons with ruffled sides.	Named in honor of Princess Mafalda of Savoy[26][31]	Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[31]	Naples[31]
	Matriciani	Similar to perciatelli, but folded over rather than hollowed out
Yes	Pappardelle	Thick flat ribbons[29] of egg-based dough	From Tuscan papparsi, “to pig out”.[32]	Papparelle,[9] paparele (Veneto); paspardelle (Marche)[32]	Tuscany and northern Italy[32]
	Perciatelli	“Virtually identical to bucatini”[33]	From perciare, “to hollow”	Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9]	Campania[6]
	Pici	Very thick, irregular and long, hand-rolled pasta.[34]	From appiciare, “to stick”.[34]	Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[34][35]	Tuscany[34]
	Pillus	Very thin ribbons cooked in beef broth		Lisanzedas, a variation; large discs in lasagne-like layers	Sardinia
	Rustiche	Serrated ribbons	literally the feminine plural of rustico, meaning ‘rustic’[36]		Apulia
	Sagne ‘ncannulate	Long tube formed of twisted ribbon	Caned lasagne
	Scialatelli or scialatielli	Short, flat ribbons			Sorrento[37]
Yes	Spaghetti	A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[39]	“Little strings”.[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”.[38]	Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][39]	Sicily
	Spaghetti alla chitarra	Square spaghetti,[40] made of egg and flour	Named after the guitar-like device used to cut the pasta,[40] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are “strummed” so the slivers of pasta fall through.	Tonnarelli, maccheroni alla chitarra	Abruzzo
Yes	Spaghettini	A slightly thinner version of spaghetti[41]	Thin spaghetti[41]	Thin spaghetti
	Spaghettoni	A slightly thicker version of spaghetti[39]		Spaghetti spessi
	Stringozzi	Similar to shoelaces	Shoestring-like, shoelaces[42]		Strozzapreti, long, round, thick; lit. ‘priest stranglers’ (Romagna)
	Su Filindeu	Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.[43]	The threads (or wool) of God[43]		Sardinia[43]
Yes	Tagliatelle	Ribbons of egg-based pasta.[44] Generally narrower than fettuccine.	From the Italian tagliare, meaning “to cut”.[44]	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][44]	Emilia-Romagna (part. Bologna)[44]
	Taglierini	Thinner version of tagliatelle	From the Italian tagliare, meaning “to cut”.	Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[45]	Liguria, Piedmont[45]
	Trenette	Thin ribbon ridged on one side. Slightly thicker than linguine.
	Tripoline	Thick ribbon ridged on one side[46]		Signorine[9]
Yes	Vermicelli	A traditional pasta round that is thinner than spaghetti.[47][48]	Little worms[4][49]	Very thin spaghetti	Campania[6]
	Ziti	Long, narrow hose-like tubes[29] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[50] 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.	Bride and bridegroom (ziti is plural) in Sicilian dialect.[50]	Boccolotti, zitoni, zituane, candele, ziti candelati[9][50]	Sicily,[51] Southern Italy[50]

Short-cut pasta

Short cut pasta (”pasta corta”) are mostly made by extrusion.

Yes	Anelli	Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.[52]	Small rings[53]	Anelloni, anellini, anelletti, anelloni d’Africa (large rings)[54]	Sicily[55]
	Boccoli	Short, thick twisted shape.	Ringlets		Sardinia
Yes	Calamarata	Wide ring-shaped pasta	Squid-like	Calamari	Naples[56]
	Campanelle or torchio	Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical, with a smooth edge.[57]	Bellflower,[19][58] gigli are lilies,[19] torchio is a press (usually for olive or grapes, but also pasta).[57]	Gigli,[58] cornetti, corni di bue[9]
	Cappelli da chef	Extruded pasta that looks like a chef’s hat	Chef hats	Chef’s hats
	Casarecce	Short lengths extruded into a S shape.[59]	From casereccio, “homemade”.	Casarecci, Cesariccia[9]	Sicily, Campania[60]
	Cascatelli	Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sides	From cascatelle, “little waterfalls”		United States
	Castellane	Shell pasta coiled into a conical shape	Translated as “castle dweller”, for the shape of the pasta loosely resembles that of a long, flowing robe.
Yes	Cavatappi	Corkscrew-shaped macaroni.	Corkscrews	Cellentani,[61] amori, spirali, tortiglioni, or fusilli rigati.
Yes	Cavatelli	Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three)[62]	From the verb cavare, “hollow”.	Cortecce,[63] gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, ‘ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),[62] pizzicarieddi (Apulia).[64] Pictured is dry capunti, a variety of cavatelli from Apulia.	Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily[62]
	Chifferi	Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[65]	From the Austrian cookies Kipferl.[66]	Gomiti[6]
	Cicioneddos	Hand-rolled, shell-shaped pasta that are smaller than malloreddus.			Sardinia
Yes	Conchiglie	Seashell-shaped, usually furrowed (rigate)	Shells[4]	Arselle, abissini, coccioline, conchigliette, tofettine,[67] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[9]
	Creste di galli	Short, curved, and ruffled	Cock’s comb[4]	Grui[6]
	Fagioloni	Short narrow tube	Large beans
Yes	Farfalle	Bow tie- or butterfly-shaped	Butterflies[4]	fiochetti, fiocconi, farfalloni, galla genovese,[9] strichetti (Modena), nocchette (Apulia and Abruzzo)[68]	Northern Italy[69]
	Fazzoletti	Thin rectangles or squares of pasta	Handkerchief[70]	Fazzoletti di seta, mandilli di sea (Ligurian dialect)[70]	Liguria[70]
	Festoni	Thick ruffled helices	Festoon
	Fiorentine	Grooved cut tubes	Florentine
	Fiori	Shaped like a flower	Flowers
Yes	Fusilli	Long, thick, corkscrew-shaped pasta that may be solid or hollow.	The word fusilli presumably comes from Italian: fuso, meaning “spindle”.[71]	Eliche, girandole, rotini, tortiglioni, spirali[9][71]
	Fusilli bucati	A hollow version of fusilli.[72] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).[73]	Holed spindles	Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[74][73]	Sicily[6]
	Garganelli	Egg pasta in a square shape rolled into a tube	From garganel, “oesophagus”[75][19]	Maccheroni al petine (Marche), fischioni[75]	Emilia-Romagna[75]
	Gemelli	A single S-shaped strand of pasta twisted in a loose spiral.[76]	The name derives from the Italian for twins.[19]
	Gnocchi	Lobed shells. Not to be confused with gnocchi dumplings.	Possibly “knots”[19]
Yes	Gomiti	Elbow maccheroni, furrowed.	From gomito, “elbow”.[77]	Chifferi
	Lanterne	Curved ridges	Lanterns
	Lorighittas	Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope.[78]	Small rings[79]		Morgongiori, Sardinia[78]
Yes	Macaroni	Tubes, either bent or straight[80]	From Greek for food made from barley[81]	Macaroni[9] (outside of Italy), maccheroncini[82]	Naples[82]
	Maccheroncelli	Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[83]	Small maccheroni
	Mafaldine	Short ribbons with ruffled sides[84]	Little mafalde	Mafalda corta, Biricci[21]
	Maltagliati	Irregular shapes of flat pasta formed from scraps of pasta production.[85]	Badly cut[26]	Strengozze,[9] malmaritati, blecs; pizzocherini (Valtellina); straciamus/spruzzamusi (Mantua); gasse, martaliai (Liguria); begnamusi/sguazzabarbuz (Emilia-Romagna); strengozze (Marche); sagne ‘mpezze (Latium); pizzelle (Apulia); foglie di salice (Piedmont)[86]
	Malloreddus	Hand-rolled, shell-shaped pasta with saffron.[87] A machine-extruded version also exists, which typically omits the use of saffron.[87]	In Campidanese dialect a malloreddu is a male cow (plur. malloreddus)[88]	Gnocchetti sardi,[9] caidos, macarones cravaos, maccaronis de orgiu[88]	Sardinia[88]
	Mandala	Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[89]	A reference to mandalas.
	Marille	Designed by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[89]	From mare, “sea”
	Mezzani	Short curved tube[90][91]	Half-size ones	Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes)[9]
	Mezze maniche	About half the length of rigatoni	Half-sleeves
	Mezze penne	Short version of penne	Half-pens
	Mezzi bombardoni	Wide short tubes	Half-bombards
	Nuvole	Short coiled pasta	Clouds
	Paccheri	Large tube pasta often topped with sauce or stuffed with ingredients.[92] May collapse under own weight when cooking.[93]	from Napolitan paccharia, “Slaps” with a depreciative -ero to indicate something common.[93][94] The name has been ascribed to a slapping sound they may make when eaten.[92]	Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.[94]	Naples[93]
	Passatelli	Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[95]			Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna[95]
	Pasta al ceppo	Sheet pasta that is similar in shape to a cinnamon stick[96]	Log-type pasta
YES	Penne	Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker.[97]	Pens (after a quill pen) or feathers.[4]	Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina,[9] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni.[98]	Liguria[99][100]
	Penne ricce	Curled penne variant, usually grooved.	Curly penne.
	Picchiarelli	Slightly longer than cavatelli.			Apulia
	Pipe rigate	Very similar to Lumaconi but smaller has lines running the length of it	Grooved pipes.
	Pizzoccheri	A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate.[101]	From pinzochero, “bigot”.[101]	Fugascion, pizzocher di Tei[101]	Valtellina (Lombardy)[101]
	Quadrefiore	Square with rippled edges	From quadro, “square” and fiore, “flower”
	Radiatori	Shaped like radiators, they were created between the First and Second World Wars.[102] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.[103]	Radiator[19]	Marziani[9]
	Riccioli	Hollow cut with cylindrical ridges.	Curls.
	Ricciolini	Short wide pasta with a 90-degree twist	Little curls
	Ricciutelle	Short spiralled pasta	Little curls
	Rigatoncini	Smaller version of rigatoni	Small lined ones
Yes	Rigatoni	Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.[104]	From rigare, “to line, furrow, groove”.[104]	Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati[104]	Lazio[104]
	Rombi	Rhombus-shaped ribbons
Yes	Rotelle	Wagon wheel-shaped pasta	Little wheels.	Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][105]
	Sagnette	Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
	Sagnarelli	Rectangular ribbons with fluted edges
	Sedani	Slightly larger than maccheroni with a similar slight bend. Can be smooth (lisce) or furrowed (rigati).	From sedano, “celery”	Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d’elefante if smooth.[106]	Naples[107]
	Spirali	Spiraled tubes	Spirals
	Spiralini (Scharfalini)	Tightly coiled spirali	Little spirals
	Strapponi	Strips of pasta ripped from a sheet.	From strappare, “to rip off”[108]		Tuscany[108]
	Strozzapreti	Rolled across their width. Similar to Sicilian casarecce.	Priest-chokers or priest-stranglers[109]	Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)[109]	Tuscany, Emilia-Romagna[109]
	Testaroli				Tuscany
	Tortiglioni	Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[110]	From Latin torquere, “to twist”[110]	Elicoidali[9]	Campania, Lazio[110]
	Treccioni	Coiled pasta.	From treccia, “braid”.
	Trenne	Penne shaped as a triangle[76]		Triangoli, penne triangolo
	Trofie	Thin twisted pasta made of durum wheat and water.[111] Trofie bastarde are made with chestnut flour.[112]	possibly from Greek trophe, “food”[19] or local Genovese dialect strofissià or strufuggiâ, “to rub”.[112]	Rechelline, trofiette.[112]	Liguria[112]
	Trottole	Pasta in the shape of spinning tops[113]
	Tuffoli	Ridged rigatoni
	Vesuvio	Corkscrew-shaped pasta.	From Mount Vesuvius		Campania

Stretched pasta

Strascinati are mostly hand-made disks of pasta dragged (strascinato) across a wooden board. Orecchiette are the typical example.

Eaten
	Cencioni	Petal shaped, slightly curved with rough convex side[114]	Little rags	Mischiglio (Basilicata)[114]	Southern Italy[114]
	Corzetti	Flat figure-eight stamped from Liguria[115]	The name derives from a 14th century Genovese coin, the corzetto.[115]	Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[115]	Val Polcevera[6]
	Fainelle	Flat strascinato that vaguely resembles carob.[116]	Fainella means carob in Pugliese dialect.[116]		Foggia (Apulia)[116]
	Foglie d’ulivo	Shaped like an olive leaf	Olive leaves		Southern Apulia[117]
	Orecchiette	Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat.[118]	Little ears[4]	strascinate; recchini (Rome); recchietele (Campania, Molise and Basilicata); orecchie di prete (Abruzzo and Basilicata); cicatelli (Apulia); recchie di prevete (Foggia); cagghiubbi/fenescecchie (Bari); chancierelle/pochiacche (small/big versions; Taranto); stacchiodde (Lecce)[118]	Apulia[118]

Soup pasta

These are small types of pasta, mainly used in soups, many of which belong to the pastina (“small pasta”) family.^[119][26]

Eaten
	Acini di pepe	Bead-like pasta[120]	Grains of pepper
Yes	Alphabet pasta	Pasta that has been mechanically cut or pressed into the letters of the alphabet		Alfabeto[121]
	Anchellini	Small beads[120]
	Anelli	Small rings of pasta (not to be confused with Calamaretti)	Small rings	Aneletti, anidduzzi, cerchionetti, taraduzzi[54]	Sicily[54]
	Anellini	Smaller version of anelli	Little rings[19]	Anelline[122]
	Armonie	Small “squiggles”[120]
	Conchigliette	Small shell-shaped pasta	Little shells	Cocciolette[120]
	Coquilettes	Semicircular[120]
	Coralli	Ridged tubes[120]
	Corallini	Small short tubes of pasta	Little corals
	Cuscussu	Minuscule dots[120] reminding of couscous		Scucuzzu.[123] Kusksu in Malta	Liguria, but found throughout Italy and in Malta.[123][124]
	Ditali	Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati[125]	Thimbles[19]	Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)[125]	Campania, Apulia[126]
	Egg barley
	Farfalline	Small bow tie-shaped pasta[120]	Little butterflies (“bow tie” in Italian is cravatta a farfalla, “butterfly tie”)
	Fideos[127]	Pasta prepared with eggs, flour and water.[127]
	Filini	Smaller version of fideos, about 12–15 mm long before cooking	Little threads.
	Fregula	Bead-like pasta from Sardinia. Slightly toasted due to drying process.[128]	Little fragments[129]	Fregola, freula, fregua
	Funghini	Small mushroom-shaped pasta	Little mushrooms
	Gianduietta	Farm animals[120]
	Grano	Grain-shaped[120]
	Gramigne	Short curled lengths of pasta. Spaccatelle are larger.[130]	From gramigna, “weed“[4] or spaccatura, “slot”[130]	Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi,[9] gramignoni, spaccatelle[131]	Sicily,[130] Emilia-Romagna, Marche, Friuli-Venezia Giulia[132]
	Grattini	Small granular, irregular shaped pasta (smaller version then Grattoni)[120]	Little grains
	Grattoni	Large granular, irregular shaped pasta[120]	Grains
	Margerthine	Daisy-shaped[120]
	Merletti	Lace-shaped[120]
	Midolline	Flat teardrop shaped pasta[120] (similar to Orzo but wider)
	Occhi di passero	Thick rings[120]
	Occhi di pernice	Very small rings of pasta	Partridge‘s eyes
Yes	Orzo	Rice shaped pasta.[29] Risoni are slightly bigger.[133]	Barley,[19] rice[133]	Puntine, punte d’ago, armelline, semi d’orzo, semi d’avena, semi di riso, occhi di giudeo, armellette, puntalette, semi di cicoria, cicorietta, risetto, chicchi di riso, semini, avena, avena grande, cicorie, semi di melone, semi di mela, midolline, semoni, risone, risoni[9] riso[133]
	Pastina	Although pastina is the name for an entire family of miniature pasta shapes, it is also used to describe the most basic one in this family – small spheres, smaller than acini di pepe	Little pasta
	Piombi	Spheres slightly larger than acini di pepe	“Leads” as in lead shot	Pearl pasta
	Puntine	Smaller version of Risi[120]
	Quadrettini	Small flat squares of pasta	Little squares[19]	Quadrucci, quadratini, quadretti, lucciole,[9] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).[135]
	Sorprese	Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce)	Surprise
Yes	Stelle	Small star-shaped pasta.	Stars, small or big (resp. stelline or stellette)[136]	anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette[9][136]
	Stortini	Smaller version of elbow macaroni	Little crooked ones
	Tripolini	In larger varieties these are sometimes called farfalle tonde.[137] Small bow tie-shaped pasta[120] with rounded edges.	canestrini are small willow baskets.	Signorine,[9] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti[137]

Pasta with filling

The name raviolo (plur. ravioli) can be used as a generic description for almost any type of pasta with filling.^[138]

Eaten
	Agnolini	Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called “agnulìn” or “agnulì”) and are oftentimes eaten in soup or broth.’[139]	Diminutive of old word for “angel”[139]	“agnulìn” or “agnulì”	Lombardy[139]
Yes	Agnolotti	Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro).[140]	Diminutive of old word for “angel”; Agnolotti was Giotto di Bondone’s nickname.[19]	agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d’angelòt[141]	Piedmont[140]
	Caccavelle	Large bowl-like pasta intended for stuffing	From Latin cacabus, “pot”[142]	Pentole (Naples)[142]	Naples[142]
Yes	Cannelloni	Rolls of pasta with various fillings, usually cooked in an oven[143]	Derived from cana, “reed”.	Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),[144] manicotti (in the US),[145] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[9]	Central Italy[6]
	Cappelletti [it]	Squares of dough filled with cheese (or, rarely, meat) and closed to form a small hat (cappello=hat). In the large majority of Romagna the filling is made by a mixture of parmesan and soft cheese.	Little caps or hats[146][147]	cappelli, cappelli del prete, or nicci in Tuscany.[146]	Emilia-Romagna[6]
	Caramelle	A stuffed pasta resembling double twist candies.	Candy		Parma and Piacenza[148]
	Casoncelli	A stuffed pasta with various fillings.	Possibly from casa, “house”	Casonsei, Casonziei, Ciaroncie[6]	Lombardy[6]
	Casunziei	A stuffed pasta with various fillings	From casa, “house”		Veneto
	Conchiglioni	Large, stuffable seashell shaped	Large shells		Campania
	Culurgiones	A stuffed pasta typical with a filling of potato and mint		Culingionis, Culurzones, Kulurjones, angiolottus, spighitti	Sardinia (particularly the South-Eastern Ogliastra region)
	Fagottini	A ‘purse’ or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear	Little cloth bundles
	Lumache	Snailshell-shaped pieces. Larger than gomiti or pipe.	Snails[4]	Lumachelle, lumachette, cirillini,[9] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, pipe, pipette, tofarelle[149]
Yes	Mezzelune	Semicircular pockets about 2.5 in. diameter	Half-moons[150]
	Occhi di lupo	Large, stuffed, penne-shaped pasta. Around 1.5 inches long.[151]	Ribbed wolf eyes[4]
	Pansotti	Triangular shape with a bulging center, does not contain meat.[152]	Big bellies[152]	Ravioli di magro.[152]	Liguria[152]
Yes	Ravioli	Two pieces of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Though commonly square, other forms are also used, including circular and semi-circular (Mezzelune)	Many claimed origins: possibly from rapa, “vegetable root”, or rabibole, “cheap stuff” in Ligurian dialect; or simply from ravolgere, “to wrap”.[138][153]
	Rotolo ripieno	A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven[154]	“Stuffed roll”[154]	Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)[154]
	Sacchettoni	Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.	Little sacks	Sacchetti, sacchetini depending on size[9]
Yes	Tortelli	Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. About 30×35 mm in size. Sweet variations can be found (tortelli cremaschi).[155]	Little pies[155]	Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)[155]
Yes	Tortellini	Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.[156]	Small tortelli[156]	Agnoli, presuner or prigioneri (Capri)[156]
Yes	Tortelloni	Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[157]
	Tufoli	A pasta shell large enough for stuffing[158] (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of Latin tubulus (tubule)	Large tube	Maniche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove[9]

Gnocchi and gnocchetti

Eaten
	Canederli	Small balls of dough. Usually made of bread crumbs, but sweet variants would have a potato base.[159]	From the German Knödel[159]	Gnocchi di pane, canedeli, knödel[159]	Trentino-Alto Adige[159]
	Donderet	Elongated, narrow dumpling[160]		Dandolarini, strangolapreti piemontesi[160]	Piedmont, more particularly Cuneo province and Valle Colla.[160]
Yes	Gnocchi	various thick, small, and soft dough dumplings	Possibly from nocca, meaning “knuckle”	Gnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddus	various