Garganelli vs Tortiglioni
Garganelli is egg-pasta square rolled on a comb into a ridged quill. Tortiglioni is medium tube with ridges that spiral around it.
Side by side, to scale
10 mmGarganelli: 40 to 50 mm by 10 to 13 mm
Tortiglioni: 45 to 55 mm by 11 to 14 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | Emilia-Romagna | Campania |
| Section | Egg-pasta square rolled on a comb into a ridged quill | Medium tube with ridges that spiral around it |
| Length | 40 to 50 mm | 45 to 55 mm |
| Width or diameter | 10 to 13 mm | 11 to 14 mm |
| Wall or thickness | 0.8 to 1 mm | 1.1 to 1.3 mm |
| Surface | Ridged | Ridged |
| Hollow | Yes | Yes |
| Dough | Egg pasta | Semolina and water |
| Cook time | 3 to 5 min | 12 to 14 min |
| Brands with a page | La Molisana | De Cecco, Rummo, Garofalo |
| Catalogue numbers | La Molisana no. 225 | De Cecco no. 23, Rummo no. 49, Garofalo no. 34 |
| Cook time across brands | 7 min | 10 to 12 min |
| Brand dimensions | not measured | Rummo: 44 mm long, 11.5 mm across |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 11.3 g | 13.0 g |
| Products catalogued | not measured | 56 |
| Pairs with | Cream sauce, Ragu alla bolognese, Meat ragu, Butter and sage | Meat ragu, Sausage ragu, Amatriciana, Baked (al forno), Pomodoro |
Garganelli
Egg dough, ridges, and a bore, so they absorb and hold a rich sauce: ragu, cream with peas and ham, a butter and prosciutto dressing. The classic cream sauce of Romagna was made for them.
Tortiglioni
Spiral ridges hold sauce the same way straight ones do, so it takes ragu, sausage, tomato with pieces, and baked dishes. Most cooks treat it as rigatoni.
Can you swap them?
Tortiglioni for garganelli: yes, a ridged dried tube.
Both take Meat ragu.
Only garganelli: Cream sauce, Ragu alla bolognese, Butter and sage.
Only tortiglioni: Sausage ragu, Amatriciana, Baked (al forno), Pomodoro.
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.