Fileja vs Fusilli lunghi
Fileja is strip wound around a thin rod into a short irregular spiral. Fusilli lunghi is long hollow strand twisted into a loose spiral.
Side by side, to scale
10 mmFileja: 40 to 80 mm by 5 to 8 mm
Fusilli lunghi: 250 to 300 mm by 3 to 4 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Hand-formed | Long strands |
|---|---|---|
| Region | Calabria | Campania |
| Section | Strip wound around a thin rod into a short irregular spiral | Long hollow strand twisted into a loose spiral |
| Length | 40 to 80 mm | 250 to 300 mm |
| Width or diameter | 5 to 8 mm | 3 to 4 mm |
| Surface | Rough | Smooth |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 8 to 12 min | 10 to 13 min |
| Brands with a page | not measured | Mancini, La Molisana |
| Catalogue numbers | not measured | La Molisana no. 308 |
| Cook time across brands | not measured | 10 to 12 min |
| Brand dimensions | not measured | Mancini: 70 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 | 3 | not measured |
| Pairs with | Sausage ragu, Meat ragu, Pomodoro, Arrabbiata | Ragu napoletano, Sausage ragu, Pomodoro, Amatriciana |
Fileja
A rough hollow coil for the spicy sauces of Calabria: 'nduja and tomato, a pork ragu, a goat ragu. The coil holds a thick sauce and the rough surface takes the fat.
Fusilli lunghi
The spiral traps sauce in its coils and the bore takes some inside, so it carries more than a plain strand. Tomato with meat, a sausage ragu, a chunky vegetable sauce.
Can you swap them?
Fusilli lunghi for fileja: yes, a long dried coil.
Both take Sausage ragu, Pomodoro.
Only fileja: Meat ragu, Arrabbiata.
Only fusilli lunghi: Ragu napoletano, Amatriciana.
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.