Fusilli lunghi vs Maccheroni al ferretto
Fusilli lunghi is long hollow strand twisted into a loose spiral. Maccheroni al ferretto is strip of dough rolled around a thin iron rod into a long hollow tube.
Side by side, to scale
10 mmFusilli lunghi: 250 to 300 mm by 3 to 4 mm
Maccheroni al ferretto: 60 to 120 mm by 5 to 8 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Long strands | Hand-formed |
|---|---|---|
| Region | Campania | Calabria |
| Section | Long hollow strand twisted into a loose spiral | Strip of dough rolled around a thin iron rod into a long hollow tube |
| Length | 250 to 300 mm | 60 to 120 mm |
| Width or diameter | 3 to 4 mm | 5 to 8 mm |
| Surface | Smooth | Rough |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 13 min | 8 to 12 min |
| Brands with a page | Mancini, La Molisana | not measured |
| Catalogue numbers | La Molisana no. 308 | not measured |
| Cook time across brands | 10 to 12 min | not measured |
| Brand dimensions | Mancini: 70 mm long, 12 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 |
| Pairs with | Ragu napoletano, Sausage ragu, Pomodoro, Amatriciana | Meat ragu, Sausage ragu, Pomodoro, Ragu napoletano |
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.
Maccheroni al ferretto
Rough, chewy, and hollow, so they carry the heaviest southern sauces: pork ragu, goat ragu, 'nduja, a slow tomato with pecorino.
Can you swap them?
Fusilli lunghi for maccheroni al ferretto: yes, a dried hollow coil.
Both take Ragu napoletano, Sausage ragu, Pomodoro.
Only fusilli lunghi: Amatriciana.
Only maccheroni al ferretto: Meat 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.