Fusilli lunghi vs Sagne 'ncannulate
Fusilli lunghi is long hollow strand twisted into a loose spiral. Sagne 'ncannulate is wide strip twisted along its length into a loose corkscrew.
Side by side, to scale
10 mmFusilli lunghi: 250 to 300 mm by 3 to 4 mm
Sagne 'ncannulate: 80 to 150 mm by 8 to 12 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 | Puglia |
| Section | Long hollow strand twisted into a loose spiral | Wide strip twisted along its length into a loose corkscrew |
| Length | 250 to 300 mm | 80 to 150 mm |
| Width or diameter | 3 to 4 mm | 8 to 12 mm |
| Surface | Smooth | Rough |
| Hollow | Yes | No |
| 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 | Pomodoro, Meat ragu, Ricotta |
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.
Sagne 'ncannulate
A wide twisted strip holds a thick tomato in the spiral. Ricotta forte, a ragu, or a tomato with basil.
Can you swap them?
Fusilli lunghi for sagne 'ncannulate: yes, a long dried twist.
Both take Pomodoro.
Only fusilli lunghi: Ragu napoletano, Sausage ragu, Amatriciana.
Only sagne 'ncannulate: Meat ragu, Ricotta.
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.