All pasta shapes - short cut
We listed all pasta’s shapes and grouped them into 6 types: long & medium, short-cut, filled, gnocchi, stretched and for soup. All short cut pasta shapes are listed here.
| Type | Description | Synonyms |
|---|---|---|
| Anelli | Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.[50] | Anelloni, anellini, anelletti, anelloni d'Africa (large rings)[52] |
| Boccoli | Short, thick twisted shape. | |
| Calamarata | Wide ring shaped pasta | Calamari |
| Campanelle or torchio | Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical, with a smooth edge.[55] | Gigli,[56] cornetti, corni di bue[9] |
| Cappelli da chef | Extruded pasta that looks like a chef's hat | Chef's hats |
| Casarecce | Short lengths extruded into a S shape.[57] | Casarecci, Cesariccia[9] |
| Castellane | Shell pasta coiled into a conical shape | |
| Cavatappi | Corkscrew-shaped macaroni. | Cellentani,[59] amori, spirali, tortiglioni, or fusilli rigati. |
| Cavatelli | Short, solid lengths. Exist in three size, usually measured in fingers (one, two or three)[60] | Cortecce,[61] 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),[60] pizzicarieddi (Apulia)[62]. Pictured is dry capunti, a variety of cavatelli from Apulia. |
| Chifferi | Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[63] | Gomiti[6] |
| Cicioneddos | Hand-rolled, shell-shaped pasta that are smaller than malloreddus. | |
| Conchiglie | Seashell shaped, usually furrowed (rigate) | Arselle, abissini, coccioline, conchigliette, tofettine,[65] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[9] |
| Creste di galli | Short, curved, and ruffled | Grui[6] |
| Fagioloni | Short narrow tube | |
| Farfalle | Bow tie or butterfly shaped | fiochetti, fiocconi, farfalloni, galla genovese,[9] strichetti (Modena), nocchette (Apulia and Abruzzo)[66] |
| Fazzoletti | Thin rectangles or squares of pasta | Fazzoletti di seta, mandilli di sea (Ligurian dialect)[68] |
| Festoni | Thick ruffled helices | |
| Fiorentine | Grooved cut tubes | |
| Fiori | Shaped like a flower | |
| Fusilli | Long, thick, corkscrew-shaped pasta that may be solid or hollow. | Eliche, girandole, rotini, tortiglioni, spirali[9][69] |
| Fusilli bucati | A hollow version of Fusilli.[70] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).[71] | Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[72][71] |
| Garganelli | Egg pasta in a square shape rolled into a tube | Maccheroni al petine (Marche), fischioni[73] |
| Gemelli | A single S-shaped strand of pasta twisted in a loose spiral.[74] | |
| Gnocchi | Lobed shells. Not to be confused with gnocchi dumplings. | |
| Gomiti | Elbow maccheroni, furrowed. | Chifferi |
| Kusksu | Peppercorn-like shaped pasta,[76] which is "a little bigger than a coriander",[77] used in a traditional Maltese soup which bears its name. The kusksu pasta is "not to be confused with couscous".[78] | |
| Lanterne | Curved ridges | |
| Lorighittas | Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope.[79] | |
| Macaroni | Tubes, either bent or straight[81] | Macaroni[9] (outside of Italy), maccheroncini[83] |
| Maccheroncelli | Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[84] | |
| Mafaldine | Short ribbons with ruffled sides[85] | Mafalda corta, Biricci[20] |
| Maltagliati | Irregular shapes of flat pasta formed from scraps of pasta production.[86] | 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)[87] |
| Malloreddus | Hand-rolled, shell-shaped pasta with saffron.[88] A machine-extruded version also exists, which typically omits the use of saffron.[88] | Gnocchetti sardi,[9] caidos, macarones cravaos, maccaronis de orgiu[89] |
| Mandala | Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[90] | |
| Marille | Designed by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[90] | |
| Mezzani | Short curved tube[91][92] | Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani[9] |
| Mezze maniche | About half the length of rigatoni | |
| Mezze penne | Short version of penne | |
| Mezzi bombardoni | Wide short tubes | |
| Nuvole | Short coiled pasta | |
| Paccheri | Large tube pasta often topped with sauce or stuffed with ingredients.[93] May collapse under own weight when cooking.[94] | Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.[95] |
| Passatelli | Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[96] | |
| Pasta al ceppo | Sheet pasta that is similar in shape to a cinnamon stick[97] | |
| 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.[98] | Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina,[9] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni.[99] |
| Penne ricce | Curled penne variant, usually grooved. | |
| Picchiarelli | Slightly longer than cavatelli. | |
| Pipe rigate | Very similar to Lumaconi but smaller has lines running the length of it | |
| Pizzoccheri | A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate.[102] | Fugascion, pizzocher di Tei[102] |
| Quadrefiore | Square with rippled edges | |
| Radiatori | Shaped like radiators, they were created between the First and Second World Wars.[103] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.[104] | Marziani[9] |
| Riccioli | Hollow cut with cylindrical ridges. | |
| Ricciolini | Short wide pasta with a 90-degree twist | |
| Ricciutelle | Short spiralled pasta | |
| Rigatoncini | Smaller version of rigatoni | |
| Rigatoni | Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.[105] | Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati[105] |
| Rombi | Rhombus-shaped ribbons | |
| Rotelle | Wagon wheel-shaped pasta | Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][106] |
| 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). | Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d'elefante if smooth.[107] |
| Spirali | Spiraled tubes | |
| Spiralini (Scharfalini) | Tightly coiled spirali | |
| Strapponi | Strips of pasta ripped from a sheet. | |
| Strozzapreti | Rolled across their width. Similar to Sicilian casarecce. | Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)[110] |
| Testaroli | ||
| Tortiglioni | Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[111] | Elicoidali[9] |
| Treccioni | Coiled pasta. | |
| Trenne | Penne shaped as a triangle[74] | Triangoli, penne triangolo |
| Trofie | Thin twisted pasta made of durum wheat and water.[112] Trofie bastarde are made with chestnut flour.[113] | Rechelline, trofiette.[113] |
| Tuffoli | Ridged rigatoni | |
| Vesuvio | Corkscrew-shaped pasta. |
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