Farfalle vs Fusilli
Farfalle is rectangle of pasta pinched in the middle into a bow, with crimped edges. Fusilli is short solid spiral, three blades twisted around a core.
Side by side, to scale
10 mmFarfalle: 30 to 40 mm by 20 to 28 mm
Fusilli: 35 to 45 mm by 8 to 10 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 | Lombardy | Campania |
| Section | Rectangle of pasta pinched in the middle into a bow, with crimped edges | Short solid spiral, three blades twisted around a core |
| Length | 30 to 40 mm | 35 to 45 mm |
| Width or diameter | 20 to 28 mm | 8 to 10 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina, or egg when fresh | Semolina and water |
| Cook time | 10 to 12 min | 9 to 12 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Barilla, La Molisana | De Cecco, Rummo, Garofalo, Mancini, La Molisana |
| Catalogue numbers | De Cecco no. 93, Rummo no. 85, Garofalo no. 78, La Molisana no. 66 | De Cecco no. 34, De Cecco no. 98, Rummo no. 48, Rummo no. 155, Garofalo no. 63, La Molisana no. 28 |
| Cook time across brands | 8 to 14 min | 8 to 15 min |
| Brand dimensions | Rummo: 33 mm long, 24 mm across | Rummo: 40 mm long, 10.5 mm across; Mancini: 40 mm long, 12 mm across |
| 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 | 137 | 154 |
| Pairs with | Cream sauce, Pesto alla genovese, Pasta salad, Tuna and tomato, Pomodoro, Lemon and butter | Pesto alla genovese, Pasta salad, Vegetable ragu, Pomodoro, Tuna and tomato, Ricotta, Sausage ragu |
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.
Fusilli
The spiral grooves trap sauce along their whole length, so fusilli takes chunky and creamy sauces that a smooth shape sheds: pesto, a vegetable ragu, tomato with ricotta, a cold dressing. It is the default pasta salad shape.
Can you swap them?
Fusilli for farfalle: yes, another salad shape, more grip.
Both take Pesto alla genovese, Pasta salad, Tuna and tomato, Pomodoro.
Only farfalle: Cream sauce, Lemon and butter.
Only fusilli: Vegetable ragu, Ricotta, Sausage 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.