Creste di gallo vs Pipe rigate
Creste di gallo is curved ridged tube with a ruffled crest along the outer edge. Pipe rigate is curved ridged tube pinched at one end, like a snail shell.
Side by side, to scale
10 mmCreste di gallo: 25 to 35 mm by 12 to 18 mm
Pipe rigate: 20 to 28 mm by 12 to 15 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Tubes |
|---|---|---|
| Region | All of Italy | All of Italy |
| Section | Curved ridged tube with a ruffled crest along the outer edge | Curved ridged tube pinched at one end, like a snail shell |
| Length | 25 to 35 mm | 20 to 28 mm |
| Width or diameter | 12 to 18 mm | 12 to 15 mm |
| Wall or thickness | not measured | 1 to 1.2 mm |
| Surface | Ridged | Ridged |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 12 min | 10 to 12 min |
| Brands with a page | not measured | Barilla |
| Cook time across brands | not measured | 9 min |
| 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 | 5 | 14 |
| Pairs with | Cream sauce, Sausage ragu, Pomodoro, Baked (al forno), Mac and cheese | Cream sauce, Sausage ragu, Vegetable ragu, Pomodoro, Four cheese |
Creste di gallo
Tube, ridges, and a ruffle, so it takes cream, cheese, a sausage sauce, and a thick tomato. A good choice for a baked dish.
Pipe rigate
A ridged cup with a bore, so it captures cream, cheese, and sauces with small pieces: peas and ham, sausage crumbs, a vegetable ragu, a thick tomato.
Can you swap them?
Pipe rigate for creste di gallo: yes, a curved ridged tube.
Both take Cream sauce, Sausage ragu, Pomodoro.
Only creste di gallo: Baked (al forno), Mac and cheese.
Only pipe rigate: Vegetable ragu, Four cheese.
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.