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Pasta Venice
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
link= side.png Bavette Narrower version of tagliatelle Bibs Baverine, bavettine, lasagneddi (in Sicily) Liguria
Bigoli2.jpg Bigoli Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. Fusarioi Veneto
Bucatini.jpg 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
Busiate2.jpg 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)
Capelli angelo.jpg 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.jpg Fedelini Very thin spaghetti Little faithful ones
Ferrazzuoli.jpg Ferrazuoli Similar to a twisted buccato with a cleft running on the side Cannucce Calabria
Fettuccine.jpg 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.jpg Fileja Elongated screw. filleda, filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna Vibo Valentia (Calabria), Avellino (Campania)
Linguine2.jpg Linguine Flattened spaghetti Little tongues Bavettine, bavette fini, radichini, linguettine
Lagane Wide pasta Lasagnoni, Bardele
Lasagne.png 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 side.jpg Lasagnette Narrower version of lasagne Little lasagne
Lasagnotte Longer version of lasagne Bigger lasagne
Mac Molinara Tomato Sauce.JPG Maccheroni alla molinara Very thick, long, hand-pulled pasta. The miller’s wife’s pasta Abruzzo
Maccheroncini campofilone.jpg Maccheroncini di Campofilone Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche
Reginette.jpg 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
Pappardelle3.jpg Pappardelle Thick flat ribbons of egg-based dough. From Tuscan papparsi, "to pig out". Papparelle, paparele (Veneto); paspardelle (Marche) Tuscany and northern Italy
Perciatelli.jpg Perciatelli Identical to bucatini From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni
Pici3.jpg 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 top.jpg Rustiche Serrated ribbons Apulia
Sagne ncannulate pomodoro.jpg Sagne 'ncannulate Long tube formed of twisted ribbon Caned lasagne
Scialatielli.jpg Scialatelli or scialatielli Short, flat ribbons Sorrento
Spaghetti2.jpg 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
link= chitarra.png 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.jpg 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
Tagliatelles2.jpg 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)
link= side.png Taglierini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut". Tagliolini; tagliatini (Tuscany); tajarin (Piedmont) Liguria, Piedmont
Trenette side.jpg 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
Zitti.jpg 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
Anelloni 2.jpg 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.jpg Boccoli Short, thick twisted shape. Sardinia
Calamari2.jpg Calamarata Wide ring shaped pasta Squid-like Calamari Naples
Gigli.jpg 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.jpg Cappelli da chef Extruded pasta that looks like a chef's hat Chef's hats
Casarecce closeup.jpg Casarecce Short lengths extruded into a S shape. From casereccio, "homemade". Casarecci, Cesariccia
Castellane2.jpg 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 rigati.jpg Chifferi Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati). From the Austrian cookies Kipferl. Gomiti
Cicioneddos.jpg Cicioneddos Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Sardinia
link= rigate.png 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
link= simple.png 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.jpg Festoni Thick ruffled helices Swag
Fiorentine.jpg Fiorentine Grooved cut tubes Florentine
Fiori Shaped like a flower Flowers
Fusilli.png 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.jpg 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.
Maccheronialpettine.jpg Garganelli Egg pasta in a square shape rolled into a tube From garganel, "oesophagus" Maccheroni al petine (Marche), fischioni Emilia-Romagna
Casarecce closeup.jpg Gemelli A single S-shaped strand of pasta twisted in a loose spiral. The name derives from the Italian for twins.
Barilla gnocchi 03.jpg Gnocchi Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots"
Gomiti.jpg Gomiti Elbow maccheroni, furrowed. From gomito, "elbow". Chifferi
Kusksu - The Miniature Pasta.jpg 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.jpg 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
Macaroni2.jpg 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
Mafalde corte.jpg Mafaldine Short ribbons with ruffled sides Little mafalde Mafalda corta, Biricci
Maltagliati.jpg 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)
Malloredus2.jpg 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 pasta.jpg 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 maniche2.jpg 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
Nuvol3.jpg Nuvole Short coiled pasta Clouds
Paccheri3.jpg 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.jpg 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
link= closeup.png 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.png Penne ricce Curled penne variant, usually grooved. Curly penne.
Picchiarelli Slightly longer than cavatelli. Apulia
Pipe rigate.jpg Pipe rigate Very similar to Lumaconi but smaller has lines running the length of it Grooved pipes.
Pizzochiero.jpg 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.jpg Quadrefiore Square with rippled edges From quadro, "square" and fiore, "flower"
Radiatori2.jpg 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.jpg Riccioli Hollow cut with cylindrical ridges. Curls.
Ricciolini.jpg Ricciolini Short wide pasta with a 90-degree twist Little curls
Ricciutelli.jpg Ricciutelle Short spiralled pasta Little curls
Rigatoncini Smaller version of rigatoni Small lined ones
Rigatoni closeup.png 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 pasta.jpg Rombi Rhombus-shaped ribbons
Rotelle2.jpg Rotelle Wagon wheel-shaped pasta Little wheels. Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini
Sagnette pasta.jpg Sagnette Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Sagnarelli Rectangular ribbons with fluted edges
Sedani zoom.png 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
Strozzapretti2.jpg 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-Pesto-Pontremoli-2800.jpg Testaroli Tuscany
Tortiglioni closeup.png Tortiglioni Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta. From Latin torquere, "to twist" Elicoidali Campania, Lazio
Treccioni.jpg Treccioni Coiled pasta. From treccia, "braid".
Trenne Carbonara (3113690414).jpg Trenne Penne shaped as a triangle Triangoli, penne triangolo
Trofie2.jpg 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
link= pasta.jpg 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.jpg Cencioni Petal shaped, slightly curved with rough convex side Little rags Mischiglio (Basilicata) Southern Italy
Croxetti.png 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 ulivo.jpg Foglie d'ulivo Shaped like an olive leaf Olive leaves
Orecchiette2.jpg 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
AciniDiPepe3.jpg Acini di pepe Bead-like pasta Grains of pepper
Alphabet pasta.jpg Alfabeto Pasta shaped as letters of the alphabet (may include other shapes, such as cartoon characters) Alphabet 'Alphabetti Spaghetti' (trademark)
Uncooked anellini pasta.jpg Anelli Small rings of pasta (not to be confused with Calamaretti) Small rings Aneletti, aniduzzi, cerchionetti, taraduzzi Sicily
Anellini2.jpg Anellini Smaller version of anelli Little rings
Conchigliette.jpg Conchigliette Small shell-shaped pasta Little shells
Corallini.jpg Corallini Small short tubes of pasta Little corals
Ditali zoom.png 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)
Tarhonya-3.JPG Egg barley
Farfalloni.jpg Farfalline Small bow tie-shaped pasta Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideo (coiled vermicelli).JPG Fideos Pasta prepared with eggs, flour and water.
Filini.jpg Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads.
Fregule closeup.jpg 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.jpg 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
Grattini2.jpg Grattini Small granular, irregular shaped pasta (smaller version then Grattoni) Little Grains
Grattoni.jpg Grattoni Large granular, irregular shaped pasta Grains
Midolline.jpg Midolline Flat teardrop shaped pasta (similar to Orzo but wider)
Occhip.jpg Occhi di pernice Very small rings of pasta Partridge's eyes
Risi closeup.png 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.jpg 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
Pearl Pasta.jpg Piombi Spheres slightly larger than acini di pepe Pearl pasta
Puntine.jpg Puntine Smaller version of Risi
Quadrettini.jpg 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).
Sorprese2.jpg Sorprese Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce) Surprise
Stelline2.jpg 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 pasta.jpg Stortini Smaller version of elbow macaroni Little crooked ones
Tripolini2.jpg 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
Agnolotti2.jpg 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.jpg Caccavelle Large bowl-like pasta intended for stuffing From Latin cacabus, "pot" Pentole (Naples) Naples
Cannelloni2.png 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
Cappelletti1.JPG 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 di sfoglia con ricotta, basilico e zucchine (14072207807).jpg Caramelle A stuffed pasta resembling double twist candies. Candy Parma and Piacenza
Casoncelli in una grande padella.jpg Casoncelli or casonsèi A stuffed pasta with various fillings. Possibly from casa, "house" Lombardy
Casunziei alle rape rosse al rifugio Venezia cropped.jpg Casunziei A stuffed pasta with various fillings From casa, "house" Veneto
Conchiglioni Large, stuffable seashell shaped Large shells
Culurgione.jpg Culurgiones A stuffed pasta typical with a filling of potato and mint Culingionis Sardinia (particularly the South-Eastern Ogliastra region)
Fagottini al tartufo.JPG 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
Lumachoni.jpg Lumache Snailshell-shaped pieces. Larger than gomiti or pipe. Snails Lumachelle, lumachette, cirillini, chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, pipe, pipette, tofarelle
Mezzelune di mare al pesto (2498933582).jpg 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-casalinghi-con-la-ricotta-2.jpg 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.jpg 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)
Tortellini2.jpg Tortellini Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size. Small tortelli Agnoli, presuner or prigioneri (Capri)
Pastasorten Tortelloni.JPG 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.
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