List of pasta facts for kids

Some different colours and shapes of pasta in a pasta specialty store in Venice

There are many different varieties of pasta, a staple dish of Italian cuisine since they were first introduced by Muslim occupiers from around 800 A.D.. They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumplinglike form (gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato".

Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename preexisting shapes for marketing reasons.

Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -oni, -one, meaning "large". Other suffixes like -otti ("largish") and -acci ("rough", "badly made") may also occur. In Italian, all pasta type names are plural.

Each pasta has its own unique purpose. For example, penne and fusilli can hold more sauces than spaghetti due to their hollow shapes. Additionally, the choice of pasta can be used to complement the consistency of sauces used in the cooking process. These choices, however, are mostly due to tradition and habits.

Long- and medium-length pasta

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

Image	Type	Description	Translation	Synonyms	Origin or main area of consumption
	Barbina	Thin strands, often coiled into nests	Little beards
	Bavette	Narrower version of tagliatelle	Bibs	Baverine, bavettine, lasagneddi (in Sicily)	Liguria
	Bigoli	Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.		Fusarioi	Veneto
	Bucatini	Thick spaghetti-like pasta with a hole running through the center	Hollow straws Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".	Boccoloti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati	Lazio
	Busiate (or busiati)	Type of long macaroni. Often coiled around a twig of local weed.	From busa, meaning "reed".	Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro	Sicily (particularly Trapani)
	Capellini	Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.	Thin hair	Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi
	Fedelini	Very thin spaghetti	Little faithful ones
	Ferrazuoli	Similar to a twisted buccato with a cleft running on the side		Cannucce	Calabria
	Fettuccine	Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle	Little ribbons: from affettare, "to slice".	Lasagnette, fettucce, ramicce, sagne	Rome
	Fileja	Elongated screw.		filleda, filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna	Vibo Valentia (Calabria), Avellino (Campania)
	Linguine	Flattened spaghetti	Little tongues	Bavettine, bavette fini, radichini, linguettine
	Lagane	Wide pasta		Lasagnoni, Bardele
	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	Possibly from Latin lasanum or Greek lasonon, "Cooking pot", or the greco-roman laganum, a flat piece of bread.	bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia); the fluted version can also be doppio festone, sciabo, sciablo
	Lasagnette	Narrower version of lasagne	Little lasagne
	Lasagnotte	Longer version of lasagne	Bigger lasagne
	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
	Mafalde	Long rectangular ribbons with ruffled sides.	Named in honor of Princess Mafalda of Savoy	Reginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastrini	Naples
	Matriciani	Similar to perciatelli, but folded over rather than hollowed out
	Pappardelle	Thick flat ribbons of egg-based dough.	From Tuscan papparsi, "to pig out".	Papparelle, paparele (Veneto); paspardelle (Marche)	Tuscany and northern Italy
	Perciatelli	Identical to bucatini	From perciare, "to hollow"	Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni
	Pici	Very thick, irregular and long, hand-rolled pasta.	From appiciare, "to stick".	Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)	Tuscany
	Pillus	Very thin ribbons cooked in beef broth		Lisanzedas, a variation; large discs in lasagne-like layers	Sardinia
	Rustiche	Serrated ribbons			Apulia
	Sagne 'ncannulate	Long tube formed of twisted ribbon	Caned lasagne
	Scialatelli or scialatielli	Short, flat ribbons			Sorrento
	Spaghetti	A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. Spaghettini and spaghettoni are slightly thinner or thicker, respectively.	"Little strings". Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".	Vermicelli, fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti, spaghettini, spaghettoni
	Spaghetti alla chitarra	Square spaghetti, made of egg and flour	Named after the guitar-like device used to cut the pasta, 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
	Stringozzi	Similar to shoelaces	Shoestring-like
	Su Filindeu	Extremely rare pasta, made of 256 equal strands of thinly pulled and folded dough and laid in the sun to dry.	The threads (or wool) of God		Sardinia
	Tagliatelle	Ribbons of egg-based pasta. Generally narrower than fettuccine.	From the Italian tagliare, meaning "to cut".	Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)	Emilia-Romagna (part. Bologna)
	Taglierini	Thinner version of tagliatelle	From the Italian tagliare, meaning "to cut".	Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)	Liguria, Piedmont
	Trenette	Thin ribbon ridged on one side. Slightly thicker than linguine.
	Tripoline	Thick ribbon ridged on one side		Signorine
	Vermicelli	A traditional pasta round that is thicker than spaghetti (refers in U.S. to a style thinner than spaghetti)	Worms
	Vermicelloni	Thick vermicelli	Large worms
	Ziti	Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. 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.	Boccolotti, zitoni, zituane, candele, ziti candelati	Southern Italy

Short-cut pasta

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

Image	Type	Description	Translation	Synonyms	Origin or main area of consumption
	Anelli	Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.	Small rings	Anelloni, anellini, anelletti, anelloni d'Africa (large rings)
	Boccoli	Short, thick twisted shape.			Sardinia
	Calamarata	Wide ring shaped pasta	Squid-like	Calamari	Naples
	Campanelle or torchio	Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical, with a smooth edge.	Bellflower, gigli are lilies, torchio is a press (usually for olive or grapes, but also pasta).	Gigli, cornetti, corni di bue
	Cappelli da chef	Extruded pasta that looks like a chef's hat		Chef's hats
	Casarecce	Short lengths extruded into a S shape.	From casereccio, "homemade".	Casarecci, Cesariccia
	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.
	Cavatappi	Corkscrew-shaped macaroni.	Corkscrews	Cellentani, amori, spirali, tortiglioni, or fusilli rigati.
	Cavatelli	Short, solid lengths. Exist in three size, usually measured in fingers (one, two or three)	From the verb cavare, "hollow"	Cortecce, 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), pizzicarieddi (Apulia)	Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily
	Chifferi	Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).	From the Austrian cookies Kipferl.	Gomiti
	Cicioneddos	Hand-rolled, shell-shaped pasta that are smaller than malloreddus.			Sardinia
	Conchiglie	Seashell shaped, usually furrowed (rigate)	Shells	Arselle, abissini, coccioline, conchigliette, tofettine, cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine
	Creste di galli	Short, curved, and ruffled	Cock's comb
	Fagioloni	Short narrow tube	Large beans
	Farfalle	Bow tie or butterfly shaped	Butterflies	fiochetti, fiocconi, farfalloni, galla genovese, strichetti (Modena), nocchette (Apulia and Abruzzo)
	Fazzoletti	Thin rectangles or squares of pasta	Handkerchief	Fazzoletti di seta, mandilli di sea (Ligurian dialect)	Liguria
	Festoni	Thick ruffled helices	Swag
	Fiorentine	Grooved cut tubes	Florentine
	Fiori	Shaped like a flower	Flowers
	Fusilli	Long, thick, corkscrew-shaped pasta that may be solid or hollow.	The word fusilli presumably comes from Italian: fuso, meaning "spindle".	Eliche, girandole, rotini, tortiglioni, spirali
	Fusilli bucati	A hollow version of Fusilli. Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).	Holed spindles	Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.
	Garganelli	Egg pasta in a square shape rolled into a tube	From garganel, "oesophagus"	Maccheroni al petine (Marche), fischioni	Emilia-Romagna
	Gemelli	A single S-shaped strand of pasta twisted in a loose spiral.	The name derives from the Italian for twins.
	Gnocchi	Lobed shells. Not to be confused with gnocchi dumplings.	Possibly "knots"
	Gomiti	Elbow maccheroni, furrowed.	From gomito, "elbow".	Chifferi
	Kusksu	Peppercorn-like shaped pasta, which is "a little bigger than a coriander", used in a traditional Maltese soup which bears its name. The kusksu pasta is "not to be confused with couscous".			Malta
	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.	Small rings		Morgongiori, Sardinia
	Maccheroni	Tubes, either bent or straight	From Greek for food made from barley	Macaroni (outside of Italy), maccheroncini	Naples
	Maccheroncelli	Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness	Small maccheroni
	Mafaldine	Short ribbons with ruffled sides	Little mafalde	Mafalda corta, Biricci
	Maltagliati	Irregular shapes of flat pasta formed from scraps of pasta production.	Badly cut	Strengozze, 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)
	Malloreddus	Hand-rolled, shell-shaped pasta	In Campidanese dialect a malloreddu is a male cow (plur. malloreddus)	Gnocchetti sardi, caidos, macarones cravaos, maccaronis de orgiu	Sardinia
	Mandala	Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.	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.	From mare, "sea"
	Mezzani	Short curved tube	Half-size ones	Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani
	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. May collapse under own weight when cooking.	from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common. The name has been ascribed to a slapping sound they may make when eaten.	Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.	Naples
	Passatelli	Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.			Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna
	Pasta al ceppo	Sheet pasta that is similar in shape to a cinnamon stick	Log-type pasta
	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.	Pens (after a quill pen) or feathers.	Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina, mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni.	Liguria
	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.	From pinzochero, "bigot".	Fugascion, pizzocher di Tei	Valtellina (Lombardy)
	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. They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.	Radiator	Marziani
	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
	Rigatoni	Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.	From rigare, "to line, furrow, groove".	Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati	Lazio
	Rombi	Rhombus-shaped ribbons
	Rotelle	Wagon wheel-shaped pasta	Little wheels.	Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini
	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.
	Spirali	Spiraled tubes	Spirals
	Spiralini (Scharfalini)	Tightly coiled spirali	Little spirals
	Strapponi	Strips of pasta ripped from a sheet.	From strappare, "to rip off"		Tuscany
	Strozzapreti	Rolled across their width. Similar to Sicilian casarecce.	Priest-chokers or priest-stranglers	Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)	Tuscany, Emilia-Romagna
	Testaroli				Tuscany
	Tortiglioni	Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.	From Latin torquere, "to twist"	Elicoidali	Campania, Lazio
	Treccioni	Coiled pasta.	From treccia, "braid".
	Trenne	Penne shaped as a triangle		Triangoli, penne triangolo
	Trofie	Thin twisted pasta made of durum wheat and water. Trofie bastarde are made with chestnut flour.	possibly from Greek trophe, "food" or local Genovese dialect strofissià or strufuggiâ, "to rub".	Rechelline, trofiette.	Liguria
	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.

Image	Type	Description	Translation	Synonyms	Origin or main area of consumption
	Cencioni	Petal shaped, slightly curved with rough convex side	Little rags	Mischiglio (Basilicata)	Southern Italy
	Corzetti	Flat figure-eight stamped from Liguria	The name derives from a XIV Century Genovese coin, the corzetto.	Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini
	Fainelle	Flat strascinato that vaguely resembles carob.	Fainella means carob in Pugliese dialect.		Foggia (Apulia)
	Foglie d'ulivo	Shaped like an olive leaf	Olive leaves
	Orecchiette	Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat.	Little ears	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)	Apulia

Soup pasta

These are small types of pasta, mainly used in soups, many of which belong to the pastina ("small pasta") family.

Image	Type	Description	Translation	Synonyms	Origin or main area of consumption
	Acini di pepe	Bead-like pasta	Grains of pepper
	Alfabeto	Pasta shaped as letters of the alphabet (may include other shapes, such as cartoon characters)	Alphabet	'Alphabetti Spaghetti' (trademark)
	Anelli	Small rings of pasta (not to be confused with Calamaretti)	Small rings	Aneletti, aniduzzi, cerchionetti, taraduzzi	Sicily
	Anellini	Smaller version of anelli	Little rings
	Conchigliette	Small shell-shaped pasta	Little shells
	Corallini	Small short tubes of pasta	Little corals
	Ditali	Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati	Thimbles	Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)
	Egg barley
	Farfalline	Small bow tie-shaped pasta	Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
	Fideos	Pasta prepared with eggs, flour and water.
	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.	Little fragments	Fregola, freula, fregua
	Funghini	Small mushroom-shaped pasta	Little mushrooms
	Gramigne	Short curled lengths of pasta. Spaccatelle are larger.	From gramigna, "weed" or spaccatura, "slot"	Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi, gramignoni, spaccatelle	Sicily, Emilia-Romagna, Marche, Friuli-Venezia Giulia
	Grattini	Small granular, irregular shaped pasta (smaller version then Grattoni)	Little Grains
	Grattoni	Large granular, irregular shaped pasta	Grains
	Midolline	Flat teardrop shaped pasta (similar to Orzo but wider)
	Occhi di pernice	Very small rings of pasta	Partridge's eyes
	Orzo	Rice shaped pasta. Risoni are slightly bigger.	Barley, rice	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 riso
	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		Pearl pasta
	Puntine	Smaller version of Risi
	Quadrettini	Small flat squares of pasta	Little squares	Quadrucci, quadratini, quadretti, lucciole, quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).
	Sorprese	Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce)	Surprise
	Stelle	Small star-shaped pasta.	Stars, small or big (resp. stelline or stellette)	anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette
	Stortini	Smaller version of elbow macaroni	Little crooked ones
	Tripolini	In larger varieties these are sometimes called farfalle tonde. Small bow tie-shaped pasta with rounded edges.	canestrini are small willow baskets.	Signorine, canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti

Pasta with filling

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

Image	Type	Description	Translation	Synonyms	Origin or main area of consumption
	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).	Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.	agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt	Piedmont
	Caccavelle	Large bowl-like pasta intended for stuffing	From Latin cacabus, "pot"	Pentole (Naples)	Naples
	Cannelloni	Rolls of pasta with various fillings, usually cooked in an oven	Derived from cana, "reed".	Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina), manicotti (in the US), gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni
	Cappelletti	Squares of dough filled with minced meat and closed to form a triangle.	Little caps or hats	cappelli, cappelli del prete, or nicci in Tuscany.
	Caramelle	A stuffed pasta resembling double twist candies.	Candy		Parma and Piacenza
	Casoncelli or casonsèi	A stuffed pasta with various fillings.	Possibly from casa, "house"		Lombardy
	Casunziei	A stuffed pasta with various fillings	From casa, "house"		Veneto
	Conchiglioni	Large, stuffable seashell shaped	Large shells
	Culurgiones	A stuffed pasta typical with a filling of potato and mint		Culingionis	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	Lumachelle, lumachette, cirillini, chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, pipe, pipette, tofarelle
	Mezzelune	Semicircular pockets about 2.5 in. diameter	Half-moons
	Occhi di lupo	Large, stuffed, penne-shaped pasta	Ribbed wolf eyes
	Pansotti	Triangular shape with a bulging center, does not contain meat.	Big bellies	Ravioli di magro.	Liguria
	Ravioli	Two squares of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof.	Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap".
	Rotolo ripieno	A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven	"Stuffed roll"	Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)
	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
	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 30x35 mm in size. Sweet variations can be found (tortelli cremaschi).	Little pies	Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)
	Tortellini	Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.	Small tortelli	Agnoli, presuner or prigioneri (Capri)
	Tortelloni	Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.
	Tortelli del Mugello	Potato-filled pasta.			Mugello (Tuscany)
	Tufoli	A pasta shell large enough for stuffing (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

Gnocchi and gnocchetti

Image	Type	Description	Translation	Synonyms	Origin or main area of consumption
	Canederli	Small balls of dough. Usually made of bread crumbs, but sweet variants would have a potato base.	From the German Knödel	Gnocchi di pane, canedeli, knödel	Trentino-Alto Adige
	Donderet	Elongated, narrow dumpling		Dandolarini, strangolapreti piemontesi	Piedmont, more particularly Cuneo province and Valle Colla.