Casarecce vs Trofie
Casarecce is short strip rolled into an S, with a groove down the middle. Trofie is thin twist rolled with the flat of the hand, pointed at both ends.
Side by side, to scale
10 mmCasarecce: 35 to 45 mm by 6 to 8 mm
Trofie: 25 to 40 mm by 4 to 6 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Hand-formed |
|---|---|---|
| Region | Sicily | Liguria |
| Section | Short strip rolled into an S, with a groove down the middle | Thin twist rolled with the flat of the hand, pointed at both ends |
| Length | 35 to 45 mm | 25 to 40 mm |
| Width or diameter | 6 to 8 mm | 4 to 6 mm |
| Surface | Rough | Rough |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| 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) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 19 | 14 |
| Pairs with | Pesto alla genovese, Pesto alla trapanese, Sausage ragu, Norma, Ricotta | Pesto alla genovese, Walnut sauce, Pomodoro, Vegetable ragu |
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.
Trofie
A tight rough twist made for pesto. The raw basil paste clings to the spiral, and the potato and beans cooked in the same water round the dish out. A walnut sauce or a light tomato also works.
Can you swap them?
Casarecce for trofie: yes, a rolled strip that takes pesto.
Both take Pesto alla genovese.
Only casarecce: Pesto alla trapanese, Sausage ragu, Norma, Ricotta.
Only trofie: Walnut sauce, Pomodoro, Vegetable ragu.
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.