Corzetti vs Farfalle
Corzetti is coin-shaped disc stamped with a pattern on both faces. Farfalle is rectangle of pasta pinched in the middle into a bow, with crimped edges.
Side by side, to scale
10 mmCorzetti: 40 to 50 mm by 40 to 50 mm
Farfalle: 30 to 40 mm by 20 to 28 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Hand-formed | Short shapes |
|---|---|---|
| Region | Liguria | Lombardy |
| Section | Coin-shaped disc stamped with a pattern on both faces | Rectangle of pasta pinched in the middle into a bow, with crimped edges |
| Length | 40 to 50 mm | 30 to 40 mm |
| Width or diameter | 40 to 50 mm | 20 to 28 mm |
| Wall or thickness | 1 to 2 mm | not measured |
| Surface | Rough | Smooth |
| Hollow | No | No |
| Dough | Egg pasta | Semolina, or egg when fresh |
| Cook time | 3 to 6 min | 10 to 12 min |
| Brands with a page | not measured | De Cecco, Rummo, Garofalo, Barilla, La Molisana |
| Catalogue numbers | not measured | De Cecco no. 93, Rummo no. 85, Garofalo no. 78, La Molisana no. 66 |
| Cook time across brands | not measured | 8 to 14 min |
| Brand dimensions | not measured | Rummo: 33 mm long, 24 mm across |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 11.3 g | 13.0 g |
| Products catalogued | not measured | 137 |
| Pairs with | Butter and sage, Walnut sauce, Pesto alla genovese, Porcini | Cream sauce, Pesto alla genovese, Pasta salad, Tuna and tomato, Pomodoro, Lemon and butter |
Corzetti
The stamped relief holds a thin sauce in its grooves. Butter with pine nuts and marjoram is the tradition; a walnut sauce or a light pesto also works.
Farfalle
The wings are flat and the pinch is dense, so farfalle does best with sauces that coat rather than fill: cream with peas and salmon, a light tomato, pesto, a cold dressing. Chunky sauces fall off the wings.
Can you swap them?
Farfalle for corzetti: yes, a flat dried shape.
Both take Pesto alla genovese.
Only corzetti: Butter and sage, Walnut sauce, Porcini.
Only farfalle: Cream sauce, Pasta salad, Tuna and tomato, Pomodoro, Lemon and butter.
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.