Pasta shapes at true scale

118 shapes, one scale, drawn from the length and width in each record. A strand is a line, a ribbon a bar, a tube a box with its wall, a short shape an outline of its footprint. The drawings say how big, not how pretty; the photographs do the rest.

50 mm

Long strandsPasta lunga · 16 measured

Bigoli250 to 300 mm × 2.5 to 3.5 mm
Fusilli lunghi250 to 300 mm × 3 to 4 mm
Pici200 to 350 mm × 3 to 5 mm
Tonnarelli250 to 300 mm × 2 to 3 mm
Troccoli250 to 300 mm × 2.5 to 3.5 mm
Bucatini250 to 260 mm × 2.7 to 3 mm
Capellini250 to 260 mm × 0.8 to 1 mm
Fedelini250 to 260 mm × 1.2 to 1.4 mm
Linguine250 to 260 mm × 2.5 to 3.5 mm
Perciatelli250 to 260 mm × 2.7 to 3.2 mm
Spaghetti250 to 260 mm × 1.8 to 2 mm
Spaghettini250 to 260 mm × 1.4 to 1.6 mm
Spaghettoni250 to 260 mm × 2.1 to 2.4 mm
Trenette250 to 260 mm × 3 to 4 mm
Vermicelli250 to 260 mm × 1.5 to 2.1 mm
Su filindeu200 to 300 mm × 0.5 to 1 mm

RibbonsFettucce · 13 measured

Maccheroncini di Campofilone250 to 300 mm × 0.8 to 1.2 mm
Pappardelle250 to 300 mm × 20 to 30 mm
Tagliatelle250 to 300 mm × 6 to 10 mm
Tagliolini250 to 300 mm × 2 to 3 mm
Tajarin250 to 300 mm × 1.5 to 3 mm
Tripoline260 mm × 7.9 mm
Fettuccine250 to 260 mm × 6 to 8 mm
Lasagnette250 to 260 mm × 12 to 20 mm
Mafaldine250 to 260 mm × 10 to 14 mm
Stringozzi200 to 300 mm × 3 to 5 mm
Scialatielli100 to 130 mm × 5 to 8 mm
Pizzoccheri60 to 80 mm × 10 to 15 mm
Maltagliati30 to 60 mm × 20 to 40 mm

TubesPasta corta bucata · 27 measured

Candele400 to 500 mm × 12 to 16 mm
Cannelloni90 to 110 mm × 25 to 30 mm
Manicotti90 to 110 mm × 25 to 32 mm
Pennoni55 to 65 mm × 13 to 16 mm
Ziti50 to 60 mm × 9 to 11 mm
Rigatoni45 to 60 mm × 14 to 17 mm
Mostaccioli45 to 55 mm × 9 to 11 mm
Paccheri45 to 55 mm × 25 to 30 mm
Penne45 to 55 mm × 9 to 11 mm
Penne lisce45 to 55 mm × 9 to 11 mm
Tortiglioni45 to 55 mm × 11 to 14 mm
Garganelli40 to 50 mm × 10 to 13 mm
Sedani35 to 45 mm × 7 to 9 mm
Tuffoli40 mm × 26.7 mm
Maccheroncelli37 mm × 5.72 mm
Cavatappi30 to 40 mm × 7 to 9 mm
Pennette30 to 40 mm × 6 to 8 mm
Mezze maniche25 to 35 mm × 14 to 17 mm
Mezzi rigatoni25 to 35 mm × 13 to 16 mm
Occhi di lupo25 to 35 mm × 12 to 15 mm
Macaroni20 to 35 mm × 5 to 7 mm
Lumache20 to 30 mm × 12 to 16 mm
Calamarata20 to 28 mm × 25 to 30 mm
Pipe rigate20 to 28 mm × 12 to 15 mm
Chifferi15 to 25 mm × 7 to 10 mm
Ditali8 to 12 mm × 6 to 8 mm
Tubetti8 to 12 mm × 5 to 7 mm

Short shapesPasta corta · 19 measured

Strozzapreti50 to 70 mm × 5 to 8 mm
Conchiglioni45 to 60 mm × 30 to 40 mm
Foglie d'ulivo35 to 50 mm × 8 to 12 mm
Casarecce35 to 45 mm × 6 to 8 mm
Fusilli35 to 45 mm × 8 to 10 mm
Gemelli35 to 45 mm × 6 to 8 mm
Cascatelli30 to 40 mm × 12 to 16 mm
Farfalle30 to 40 mm × 20 to 28 mm
Rotini30 to 40 mm × 8 to 10 mm
Riccioli35 mm × 5.5 mm
Gramigna25 to 40 mm × 3 to 4 mm
Campanelle25 to 35 mm × 15 to 20 mm
Conchiglie25 to 35 mm × 15 to 22 mm
Creste di gallo25 to 35 mm × 12 to 18 mm
Radiatori25 to 35 mm × 15 to 20 mm
Trottole25 to 35 mm × 15 to 20 mm
Vesuvio25 to 35 mm × 15 to 20 mm
Rotelle20 to 28 mm × 20 to 28 mm
Gnocchetti sardi15 to 20 mm × 8 to 10 mm

SheetsSfoglia · 3 measured

Lasagne150 to 250 mm × 70 to 100 mm
Fazzoletti80 to 120 mm × 80 to 120 mm
Testaroli40 to 60 mm × 40 to 60 mm

StuffedPasta ripiena · 15 measured

Mezzelune50 to 80 mm × 30 to 45 mm
Caramelle50 to 70 mm × 20 to 30 mm
Casoncelli50 to 70 mm × 30 to 40 mm
Culurgiones50 to 70 mm × 30 to 40 mm
Tortelli40 to 80 mm × 30 to 60 mm
Cappellacci40 to 60 mm × 40 to 60 mm
Cjarsons40 to 60 mm × 30 to 40 mm
Pansotti40 to 60 mm × 40 to 60 mm
Tortelloni40 to 60 mm × 40 to 60 mm
Ravioli35 to 60 mm × 35 to 60 mm
Agnolotti25 to 50 mm × 20 to 40 mm
Marubini30 to 40 mm × 30 to 40 mm
Cappelletti25 to 35 mm × 25 to 35 mm
Anolini20 to 30 mm × 20 to 30 mm
Tortellini20 to 30 mm × 20 to 30 mm

PastinaPastina · 11 measured

Farfalline8 to 12 mm × 6 to 9 mm
Quadrucci8 to 12 mm × 8 to 12 mm
Orzo6 to 8 mm × 2 to 3 mm
Ditalini4 to 7 mm × 4 to 6 mm
Alphabet pasta4 to 6 mm × 4 to 6 mm
Semi di melone4 to 6 mm × 2 to 3 mm
Stelline3 to 5 mm × 3 to 5 mm
Anelli2 to 4 mm × 8 to 12 mm
Fregola2 to 4 mm × 2 to 4 mm
Acini di pepe2 to 3 mm × 2 to 3 mm
Pastina1 to 3 mm × 1 to 3 mm

Hand-formedPasta fatta a mano · 14 measured

Sagne 'ncannulate80 to 150 mm × 8 to 12 mm
Maccheroni al ferretto60 to 120 mm × 5 to 8 mm
Busiate60 to 100 mm × 5 to 8 mm
Fileja40 to 80 mm × 5 to 8 mm
Corzetti40 to 50 mm × 40 to 50 mm
Capunti35 to 50 mm × 8 to 12 mm
Pizzarelle30 to 50 mm × 8 to 12 mm
Strascinati30 to 50 mm × 20 to 30 mm
Lorighittas30 to 40 mm × 30 to 40 mm
Trofie25 to 40 mm × 4 to 6 mm
Cavatelli20 to 30 mm × 8 to 12 mm
Gnocchi20 to 30 mm × 15 to 20 mm
Orecchiette18 to 25 mm × 18 to 25 mm
Malloreddus15 to 20 mm × 8 to 10 mm

Dimensions are the midpoint of the range in each record. A range comes from brand spec sheets, where brands disagree, or from a measured box. Shapes with no measurement are left off the chart.