Chifferi vs Ditali
Chifferi is short curved elbow tube, usually ridged. Ditali is short straight tube, as long as it is wide.
Side by side, to scale
10 mmChifferi: 15 to 25 mm by 7 to 10 mm
Ditali: 8 to 12 mm by 6 to 8 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | All of Italy | Campania |
| Section | Short curved elbow tube, usually ridged | Short straight tube, as long as it is wide |
| Length | 15 to 25 mm | 8 to 12 mm |
| Width or diameter | 7 to 10 mm | 6 to 8 mm |
| Wall or thickness | 0.9 to 1.1 mm | 0.9 to 1.1 mm |
| Surface | Ridged | Smooth |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 8 to 10 min | 8 to 11 min |
| Brands with a page | Rummo, La Molisana | La Molisana |
| Catalogue numbers | Rummo no. 169, La Molisana no. 55 | La Molisana no. 45, La Molisana no. 47 |
| Cook time across brands | 10 to 13 min | 8 min |
| Brand dimensions | Rummo: 15 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 | not measured | 4 |
| Pairs with | Mac and cheese, Pasta salad, Minestrone, Pasta e fagioli, Cream sauce | Pasta e fagioli, Pasta e ceci, Minestrone, Pomodoro, Pasta salad |
Chifferi
Curved and ridged, it holds a cheese sauce or a dressing in the bend and on the grooves. Soups, cold salads, and simple tomato or cream sauces.
Ditali
Short and open at both ends, so they fill with soup and hold beans and vegetables. They also work in a thick tomato sauce for children and in a cold salad. Too small for a ragu.
Can you swap them?
Ditali for chifferi: yes, a straight short tube.
Both take Pasta salad, Minestrone, Pasta e fagioli.
Only chifferi: Mac and cheese, Cream sauce.
Only ditali: Pasta e ceci, 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.