There are many different varieties of

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like 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 pre-existing shapes for marketing reasons. Italian pasta names often end with the

masculine Masculinity (also called manhood or manliness) is a set of attributes, behaviors, and roles associated with men and boys. Masculinity can be theoretically understood as socially constructed, and there is also evidence that some behaviors ...

plural The plural (sometimes list of glossing abbreviations, abbreviated pl., pl, or ), in many languages, is one of the values of the grammatical number, grammatical category of number. The plural of a noun typically denotes a quantity greater than the ...

diminutive A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A ( abbreviated ) is a word-form ...

suffix In linguistics, a suffix is an affix which is placed after the stem of a word. Common examples are case endings, which indicate the grammatical case of nouns, adjectives, and verb endings, which form the conjugation of verbs. Suffixes can carr ...

es ''-ini'', ''-elli'', ''-illi'', ''-etti'' or the feminine plurals ''-ine'', ''-elle'' etc., all conveying the sense of "little"; or with the

augmentative An augmentative ( abbreviated ) is a morphological form of a word which expresses greater intensity, often in size but also in other attributes. It is the opposite of a diminutive. Overaugmenting something often makes it grotesque and so in s ...

suffixes ''-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.

Long- and medium-length pasta

Long pasta may be made by

extrusion Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex c ...

or rolling and cutting. }, meaning "hole", and it, bucato, meaning "pierced". , Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati ,

Lazio it, Laziale , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

, - ,

Busiate Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily in Italy. They take their name from , the Sicilian word for the stem of ''Ampelodesmos mauritanicus'', a local grass, w ...

(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 (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

(particularly

Trapani Trapani ( , ; scn, Tràpani ; lat, Drepanum; grc, Δρέπανον) is a city and municipality (''comune'') on the west coast of Sicily, in Italy. It is the capital of the Province of Trapani. Founded by Elymians, the city is still an imp ...

)

Sardinia Sardinia ( ; it, Sardegna, label=Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label= Algherese and Catalan) is the second-largest island in the Mediterranean Sea, aft ...

, - ,

Capellini Capellini (, literally "little hairs") is a thin variety of Italian pasta, with a diameter ranging from . It is made in the form of long, thin strands, similar to spaghetti. Capelli d'angelo (, literally "angel hair"—hence, "angel hair pasta" ...

, Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. , Thin hair, little hair , Angel Hair, Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi , Liguria , - ,

, Fedelini , Very thin spaghetti , Little faithful ones , , Naples, Genoa and Liguria , - ,

, Ferrazzuoli , Similar to a twisted ''buccato'' with a cleft running on the side , Possibly from the thin iron square used to create the cleft. , Cannucce ,

Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

, - ,

Fettuccine Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of eg ...

, Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle , Little ribbons: from ''affettare'', "to slice". , Lasagnette, fettucce, ramicce, sagne ,

Rome , established_title = Founded , established_date = 753 BC , founder = King Romulus ( legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption ...

, - ,

, Fileja , Elongated screw. , Dialectal for yarn, ''filato'' , filleda, filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna ,

Vibo Valentia Vibo Valentia (; Monteleone before 1861; Monteleone di Calabria from 1861 to 1928; scn, label= Calabrian, Vibbu Valenzia or ) is a city and ''comune'' (municipality) in the Calabria region of southern Italy, near the Tyrrhenian Sea. It is the ca ...

(

Avellino Avellino () is a town and ''comune'', capital of the province of Avellino in the Campania region of southern Italy. It is situated in a plain surrounded by mountains east of Naples and is an important hub on the road from Salerno to Benevento. ...

(

Campania (man), it, Campana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demog ...

) , - ,

, Linguine , Flattened spaghetti , Little tongues , Bavettine, bavette fini, radichini, linguettine , , - , , Lagane , Wide pasta , , Lasagnoni, Bardele , , - , Lasagne

, 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 Veneto (, ; vec, Vèneto ) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona. Veneto was part of the Roman Empire unt ...

); capellasci (

Liguria Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...

); sagne ( Salento); lagana (

Apulia it, Pugliese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographic ...

); the fluted version can also be doppio festone, sciabo, sciablo , , - , Lasagnette side

, Lasagnette , Narrower version of Lasagna , 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 , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1 ...

, - ,

, Maccheroncini di Campofilone , Thin strands of egg-based pasta. Similar to Capelli d'angelo. , , ,

Marche Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...

, - ,

Mafalde Mafaldine, also known as reginette (Italian for "little queens") or simply mafalda or mafalde, is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides. It is prepared simi ...

, Long rectangular ribbons with ruffled sides. , Named in honor of

Princess Mafalda of Savoy Princess Mafalda of Savoy (19 November 1902 – 28 August 1944) was the second daughter of King Victor Emmanuel III of Italy and his wife Elena of Montenegro. The future King Umberto II of Italy was her younger brother. Biography Princess Mafa ...

, Reginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastrini ,

Naples Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's adm ...

, - , , Matriciani , Similar to perciatelli, but folded over rather than hollowed out , , , , - , Pappardelle3

Pappardelle Pappardelle (; singular: ''pappardella''; from the verb , "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan ...

, Thick flat ribbons of egg-based dough , From Tuscan ''papparsi'', "to pig out". , Papparelle, paparele (Veneto); paspardelle (Marche) ,

Tuscany it, Toscano (man) it, Toscana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Citizenship , demographics1_footnotes = , demographics1_title1 = Italian , demogra ...

and northern Italy , - ,

, Perciatelli , "Virtually identical to bucatini" , From ''perciare'', "to hollow" , Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni ,

, - ,

, Picagge , Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green. , In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means ''napkin'' and refers to the size and shape of the pasta. , Picaje or piccagge ,

, in particular the province of Savona , - , Pici3

Pici Pici (; ) is thick, hand-rolled pasta, like fat spaghetti.'' Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier. It originates in the province of Siena in Tuscany; in the Montalcino area ...

, Very thick, irregular and long, hand-rolled pasta. , From ''appiciare'', "to stick". , Lunghetti (

Montalcino Montalcino is a hill town and ''comune'' in the province of Siena, Tuscany, central Italy. The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is from Siena, from Florence and from Pisa. Monte Amiata is ...

); pinci ( Montepulciano); umbrici/ciriole (

Umbria it, Umbro (man) it, Umbra (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , ...

) ,

, - , , Pillus , Very thin ribbons cooked in beef broth , , Lisanzedas, a variation; large discs in lasagne-like layers ,

, - ,

, Rustiche , Serrated ribbons , literally the feminine plural of ''rustico'', meaning 'rustic' , ,

, - ,

, Sagne 'ncannulate , Long tube formed of twisted ribbon , Caned lasagne , , , - ,

Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape. It is typical of modern Campanian cuisine, hav ...

or scialatielli , Short, flat ribbons , , ,

Sorrento Sorrento (, ; nap, Surriento ; la, Surrentum) is a town overlooking the Bay of Naples in Southern Italy. A popular tourist destination, Sorrento is located on the Sorrentine Peninsula at the south-eastern terminus of the Circumvesuviana rail ...

, - ,

, Spaghetti , A long, thin, cylindrical pasta of Italian origin, made of

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cul ...

and

water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as ...

.Definition of spaghetti
Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008). 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". , Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti ,

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

, - ,

Spaghetti alla chitarra ''Spaghetti alla chitarra'' (), also known as ''maccheroni alla chitarra'', is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. ''Tonnarelli'' are a similar pasta from Lazio. ' ...

, 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 , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1 ...

, - , , Spaghettini , A slightly thinner version of spaghetti , Thin spaghetti , Thin spaghetti , , - ,

, Spaghettoni , A slightly thicker version of spaghetti , , Spaghetti spessi , , - ,

, Stringozzi , Similar to shoelaces , Shoestring-like, shoelaces , , 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. , The threads (or wool) of God , , Sardinia , - , Tagliatelles2

, Tagliatelle , Ribbons of egg-based pasta. Generally narrower than

fettuccine Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of eg ...

. , From the Italian ''tagliare'', meaning "to cut". , Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (

Trentino Trentino ( lld, Trentin), officially the Autonomous Province of Trento, is an autonomous province of Italy, in the country's far north. The Trentino and South Tyrol constitute the region of Trentino-Alto Adige/Südtirol, an autonomous region ...

); lesagnetes (

); bardele (

Lombardia (man), (woman) lmo, lumbard, links=no (man), (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , ...

); fettuccine (

); pincinelle (

Colonna The House of Colonna, also known as ''Sciarrillo'' or ''Sciarra'', is an Italian noble family, forming part of the papal nobility. It was powerful in medieval and Renaissance Rome, supplying one pope (Martin V) and many other church and pol ...

); tagghiarini (

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

); taddarini (

) ,

Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...

(part.

Bologna Bologna (, , ; egl, label= Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 150 different na ...

) , - ,

, Taglierini , Thinner version of tagliatelle , From the Italian ''tagliare'', meaning "to cut". , Tagliolini; tagliatini (

); tajarin (

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

) ,

, - ,

, Trenette , Thin ribbon ridged on one side. Slightly thicker than linguine. , , , , - , ,

Tripoline Tripoline is a type of ribbon pasta noodles, similar to mafaldine. It is a thick ribbon ridged on one side. In the 1930s, Fascist Italy celebrated its colonial empire by creating new forms of pasta reminiscent of its African possessions: '' ...

, Thick ribbon ridged on one side , , Signorine , , - , ,

Vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used ...

, A traditional pasta round that is thinner than spaghetti. , Little worms , Very thin spaghetti ,

, - ,

, 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 ,

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

, Southern Italy

Short-cut pasta

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

Stretched pasta

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

Soup pasta

These are small types of pasta, mainly used in soups, many of which belong to the

pastina ''Pastina'' (Italian: literally, "little pasta") is a variety of pasta consisting of tiny pieces of pasta, typically of a round (irregular) shape with a diameter of about 1.6 millimetres (1/16"). It is the smallest type of pasta produced. It is ...

("small pasta") family.

Filled pasta

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

Gnocchi and gnocchetti

References

Sources

* *

External links

Types Of Pasta: The 21 Most Commonly Used

The Ultimate List Of Types of Pasta
Nonnabox.com. {{Pasta

Pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

Pasta dishes Pasta dishes

Long- and medium-length pasta

Short-cut pasta

Stretched pasta

Soup pasta

Filled pasta

Gnocchi and gnocchetti

See also

References

Sources

External links