List of pasta

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

Main articles: Pasta and Chinese noodles

This list includes types of pasta from culinary traditions around the world.

Some pasta varieties are uniquely regional and not widely known; some types may have different names in different languages, or sometimes in the same 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 invent new names for old 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". Many other suffixes like -otti ("largish") and -acci ("rough", "badly made") may occur, too. In Italian, all pasta type names are plural.

East Asian noodles originated in China and spread into neighboring countries such as Korea and Japan (dangmyeon and ramen, for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia.

The dough for East Asian noodles can be made from wheat, rice, buckwheat, or mung bean starch. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.

Long noodles

Comparison between different types of long Italian pasta

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

Image	Type	Description	Translation
	Spaghettoni	thick spaghetti	Large little twines
	Spaghetti	Most common round-rod pasta	Little twines
	Spaghettini	Thin spaghetti	Small little twines
	Fedelini	Between spaghetti and vermicelli in size	Little faithful ones
	Vermicelloni	Thick vermicelli	Large little worms
	Vermicelli	Thicker than spaghetti	Little worms
	Capellini	the thinnest type of long pasta	Little hairs
	Capelli d'angelo	synonym of capellini, they are coiled into nests	Angel hair
	Barbina	Thin strands often coiled into nests	Little beards
	Bucatini	Thick hollow spaghetti	Little holed ones
	Perciatelli	Thicker bucatini	From perciare "to hollow"
	Fusilli lunghi	Very long coiled rods (like a thin telephone cord)	Long rifles
	Fusilli bucati	Long coiled tubes	Holed rifles
	Pici	Very thick, long, hand rolled	Little ones (pici=piccoli=small)
	Soba - そば (Japanese)	Thin cut Japanese noodle made from buckwheat
	Udon - うどん (Japanese)	Thick cut noodle made from wheat flour
	Cu mian - 粗麵 (Chinese)	Thick cut noodle made from wheat flour	thick noodle
	Ziti	Long, narrow hose-like tubes
	Zitoni	Wider version of Ziti	Large ziti

Ribbon-cut noodles

Ribbon style noodles are often rolled flat then cut. This can be done by hand or mechanically.

Image	Type	Description	Translation
	Spaghetti alla chitarra	Similar to spaghetti, except square rather than round, and made of egg in addition to 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
	Ciriole	Thicker version of chitarra
	Bavette	Narrower version of tagliatelle	Little drip-thread
	Bavettine	Narrower version of bavette
	Fettuce	Wider version of fettuccine	Little slices
	Fettuccine	Ribbon of pasta approximately 6.5 millimeters wide	Little slices
	Fettucelle	Narrower version of fettuccine	Little slices
	Lagane	Wide noodles
	Lasagne	Very wide noodles that often have fluted edges	Cooking pot
	Lasagnette	Narrower version of lasagna	Little lasagne
	Lasagnotte	Longer version of lasagna	Bigger lasagne
	Linguettine	Narrower version of linguine	Little tongues
	Linguine	Flattened spaghetti	Little tongues
	Mafalde	Short rectangular ribbons	Named in honor of Princess Mafalda of Savoy
	Mafaldine	Long ribbons with ruffled sides	Little mafalde
	Pappardelle	Thick flat ribbon
	Pillus	Very thin ribbons
	Pizzoccheri	Ribbon pasta made from buckwheat
	Sagnarelli	Rectangular ribbons with fluted edges
	Scialatelli or scilatielli	Homemade long spaghetti with a twisted long spiral
	Stringozzi	Similar to shoelaces	Shoestring-like things
	Tagliatelle	Ribbon fairly thinner than fettuccine	Little cut ones
	Taglierini	Thinner version of tagliatelle	Little cut ones
	Trenette	Thin ribbon ridged on one side
	Tripoline	Thick ribbon ridged on one side
	Shahe fen - 沙河粉 (Chinese)	Ribbon cut rice noodles	sen yai (Thai), kwetiau (Indonesian)
	Biáng biáng noodles - 油泼扯面 (Chinese)	Very wide ribbon cut rice noodles

Short-cut extruded pasta

Image	Type	Description	Translation
	Calamarata	Wide ring shaped pasta	Squid-like
	Calamaretti	Little squids
	Cannelloni	Large stuffable tubes	Large little canes
	Cavatappi	Corkscrew-shaped macaroni	Corkscrews
	Cellentani	See Cavatappi
	Chifferi	Short and wide macaroni
	Ditalini	Short tubes like elbows, but shorter and without a bend	Small thimbles
	Fideuà	Short and thin tubes	Fideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.
	Gomito	Bent tubes	Elbows
	Elicoidali	Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni	Helicoidal ones
	Fagioloni	Short narrow tube	Large beans
	Fusilli	Three-edged spiral, usually in mixed colours, many vendors and brands sold as fusilli are two-edged	From the diminutive of fuso (spindle), relating to the idea of a cylindrical rotating object Little spindles.
	Garganelli	Egg pasta in a square shape rolled into a tube
	Gemelli	A single S-shaped strand of pasta twisted in a loose spiral	Twins
	Maccheroncelli	Hollow pencil shaped pasta	Small maccheroni
	Maltagliati	Short wide pasta with diagonally cut ends	Roughly cut ones
	Manicotti	Large stuffable ridged tubes	Sleeve-like things
	Marziani	Short spirals	Martians (refers to the antennae of cartoon martians)
	Mezzani pasta	Short curved tube	Half-size ones
	Mezze penne	Short version of penne	Half-pens
	Mezzi bombardoni	Wide short tubes	Half bombards
	Mostaccioli	Similar to penne but without ridges. Also called penne lisce or "smooth penne"	Moustache-like things
	Paccheri	Large tube	Slaps
	Pasta al ceppo	Shaped like a cinnamon stick	Log-type pasta
	Penne	Medium length tubes with ridges, cut diagonally at both ends	Pens (after a quill pen)
	Penne rigate	Penne with ridged sides	Lined pens
	Penne lisce	Penne with smooth sides	Smooth pens
	Penne zita	Wider version of penne
	Pennette	Short thin version of penne	Little pens
	Pennoni	Wider version of penne	Large pens
	Rigatoncini	Smaller version of rigatoni	Small large lined ones
	Rigatoni	Large and slightly curved tube	Large lined ones
	Sagne 'ncannulate	Long tube formed of twisted ribbon
	Spirali	A tube which spirals round	Spirals
	Spiralini	More tightly-coiled fusilli	Little spirals
	Trenne	Penne shaped as a triangle
	Trennette	Smaller version of trenne
	Tortiglioni	Narrower rigatoni	Large pies
	Tuffoli	Ridged rigatoni

Decorative shapes

Image	Type	Description	Translation
	Campanelle	Flattened bell-shaped pasta with a frilly edge on one end	Little bells
	Capunti	Short convex ovals resembling an open empty pea pod
	Casarecce	Short lengths rolled into a S shape	From casereccio meaning homemade
	Cavatelli	Short, solid lengths	From the verb cavare meaning to hollow
	Cencioni	Petal shaped, slightly curved with rough convex side	Large rags
	Conchiglie	Seashell shaped	Shells
	Conchiglioni	Large, stuffable seashell shaped	Large shells
	Corzetti	Flat figure-eight stamped
	Creste di galli	Short, curved and ruffled	Cocks' combs
	Croxetti	Flat coin-shaped discs stamped with coats of arms	Little crosses
	Farfalle	Bow tie or butterfly shaped	Butterflies
	Farfalloni	Larger bow ties	Large butterflies
	Fiorentine	Grooved cut tubes	Florentine
	Fiori	Shaped like a flower	Flowers
	Foglie d'ulivo	Shaped like an olive leaf	Olive leaves
	Gigli	Cone or flower shaped	Lilies
	Gramigna	Short curled lengths of pasta	Infesting weed, esp. scutch-grass
	Lanterne	Curved ridges	Lanterns
	Lumache	Snailshell-shaped pieces	Snails
	Lumaconi	Large snailshell-shaped pieces	Large snails
	Maltagliati	Flat roughly cut triangles	Badly cut
	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, meaning "sea"
	Orecchiette	Bowl- or ear-shaped pasta	Little ears
	Pipe	Larger versions of macaroni	Smoking pipes
	Quadrefiore	Square with rippled edges	From quadro ("square") and fiore ("flower")
	Radiatori	Shaped like radiators	Radiator
	Ricciolini	Short wide noodles with a 90-degree twist	Little curls
	Ricciutelle	Short spiralled noodles	Little curls
	Rotelle	Wagon wheel-shaped pasta	Little wheels
	Rotini	2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
	Strozzapreti	Rolled across their width	Priest-chokers or priest-stranglers
	Torchio	Torch shaped	Winepress
	Trofie	Thin twisted pasta

Minute pasta

Image	Type	Description	Translation
	Acini di pepe	Bead-like pasta	Peppercorns
	Alfabeto	Pasta shaped as letters of the alphabet	Alphabet
	Anelli	Small rings of pasta	Rings
	Anellini	Smaller version of anelli	Little rings
	Couscous	Grain-like pasta, most common in North Africa and Europe (especially France), increasingly common in Asia and North America
	Conchigliette	Small shell-shaped pasta	Little shells
	Corallini	Small short tubes of pasta	Little corals
	Ditali	Small short tubes	Thimbles
	Ditalini	Smaller versions of ditali	Little thimbles
	Egg barley
	Farfalline	Small bow tie-shaped pasta	Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
	Fideos	Short, thin noodles
	Filini	Smaller version of fideos, about 12–15 mm long before cooking	Little threads.
	Fregula	Bead-like pasta from Sardinia	Little fragments
	Funghini	Small mushroom-shaped pasta	Little mushrooms
	Israeli couscous	Wheat-based baked pasta
	Occhi di pernice	Very small rings of pasta	Partridge's eyes
	Orzo (also, risoni)	Rice shaped pasta	Barley
	Pastina	Small spheres about the same size or smaller than acini di pepe	Little pasta
	Pearl Pasta	Spheres slightly larger than acini di pepe
	Ptitim
	Quadrettini	Small flat squares of pasta	Little squares
	Risi	Smaller version of orzo	Little rice
	Seme di melone	Small seed-shaped pasta	Melon seeds
	Stelle	Small star-shaped pasta	Stars
	Stelline	Smaller version of stelle	Little stars
	Stortini	Smaller version of elbow macaroni	Little crooked ones
	Tarhana	Granular, irregular shaped pasta of Turkish origin

Stuffed pasta

Image	Type	Description	Translation
	Agnolotti	Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables	Unknown; see article
	Cannelloni	Rolls of pasta with various fillings, usually cooked in an oven	Big little canes
	Casoncelli or casonsèi	A stuffed pasta typical of Lombardy, with various fillings	Possibly from casa "house"
	Casunziei	A stuffed pasta typical of the Veneto area, with various fillings	From casa house
	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
	Maultasche
	Mezzelune	Semicircular pockets; about 2.5 in. diameter	Half-moons
	Occhi di lupo	A large, penne-shaped pasta that is stuffed	Wolf eyes
	Pelmeni	Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough	Derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
	Pierogi	Slavic dumplings of unleavened dough stuffed with varying ingredients	Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie
	Ravioli	Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof	Possibly from rapa, "turnip"
	Sacchettini		Little sacks
	Sacchettoni		Large little sacks
	Tortellini	Ring-shaped, stuffed with a mixture of meat and cheese	Little pies
	Tortelloni	Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term tortelloni is also used for a larger variety of tortellini)	Large little pies

Irregular shapes

Image	Type	Description	Translation
	Gnocchi	Round in shape and often made with flour plus potatoes	Lumps; may derive from nocchio, a knot in the wood, or from nocca (knuckle), or from gnocco (dumpling).
	Passatelli
	Spätzle	German egg pasta that is either round in shape or completely irregular, when hand made	Means "little sparrow" in Swabian German.