Casarecce vs Strozzapreti
Casarecce is short strip rolled into an S, with a groove down the middle. Strozzapreti is strip of dough rolled between the palms into a loose twist.
Side by side, to scale
10 mmCasarecce: 35 to 45 mm by 6 to 8 mm
Strozzapreti: 50 to 70 mm by 5 to 8 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Short shapes |
|---|---|---|
| Region | Sicily | Emilia-Romagna |
| Section | Short strip rolled into an S, with a groove down the middle | Strip of dough rolled between the palms into a loose twist |
| Length | 35 to 45 mm | 50 to 70 mm |
| Width or diameter | 6 to 8 mm | 5 to 8 mm |
| Surface | Rough | Rough |
| Hollow | No | No |
| Dough | Semolina and water | Semolina, or egg when fresh |
| Cook time | 9 to 12 min | 8 to 11 min |
| Brands with a page | Rummo, Garofalo, La Molisana | not measured |
| Catalogue numbers | Rummo no. 88, La Molisana no. 29 | not measured |
| Cook time across brands | 10 to 12 min | not measured |
| Brand dimensions | Rummo: 45 mm long, 8.9 mm across | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 288 kcal (fresh pasta) |
| Protein, dry, per 100 g | 13.0 g | 11.3 g |
| Products catalogued | 19 | 21 |
| Pairs with | Pesto alla genovese, Pesto alla trapanese, Sausage ragu, Norma, Ricotta | Meat ragu, Sausage ragu, Cream sauce, Pesto alla genovese, Pomodoro |
Casarecce
A trough down the middle and a slight twist, so it carries pesto, ricotta, sausage crumbs, and a chunky vegetable sauce. In Sicily it takes pesto alla trapanese and the Norma.
Strozzapreti
Rough, twisted, and long enough to hold, so it takes a ragu, a sausage sauce, cream with mushrooms, and a pesto. The twist catches pieces.
Can you swap them?
Strozzapreti for casarecce: yes, a rolled strip, longer.
Casarecce for strozzapreti: yes, a rolled strip, shorter.
Both take Pesto alla genovese, Sausage ragu.
Only casarecce: Pesto alla trapanese, Norma, Ricotta.
Only strozzapreti: Meat ragu, Cream sauce, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.