Mezze maniche vs Mezzi rigatoni
Mezze maniche is short wide ridged tube, half a rigatoni. Mezzi rigatoni is half-length rigatoni.
Side by side, to scale
10 mmMezze maniche: 25 to 35 mm by 14 to 17 mm
Mezzi rigatoni: 25 to 35 mm by 13 to 16 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | All of Italy | All of Italy |
| Section | Short wide ridged tube, half a rigatoni | Half-length rigatoni |
| Length | 25 to 35 mm | 25 to 35 mm |
| Width or diameter | 14 to 17 mm | 13 to 16 mm |
| Wall or thickness | 1.1 to 1.3 mm | 1.1 to 1.3 mm |
| Surface | Ridged | Ridged |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 11 to 13 min | 11 to 13 min |
| Brands with a page | Garofalo, Mancini, La Molisana | De Cecco, Rummo, Barilla, La Molisana |
| Catalogue numbers | Garofalo no. 32, La Molisana no. 38 | De Cecco no. 26, Rummo no. 51, La Molisana no. 32 |
| Cook time across brands | 11 to 14 min | 11 to 17 min |
| Brand dimensions | Mancini: 20 mm long, 19.2 mm across | Rummo: 24 mm long, 14.5 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 | 33 |
| Pairs with | Carbonara, Gricia, Amatriciana, Sausage ragu, Baked (al forno) | Amatriciana, Sausage ragu, Meat ragu, Baked (al forno), Carbonara |
Mezze maniche
Short and wide, so each piece fills with sauce: carbonara, gricia, amatriciana, a sausage ragu. Also good in the oven and in a thick soup.
Mezzi rigatoni
As rigatoni, with a shorter tube that fills more easily: sausage ragu, amatriciana, a chunky vegetable sauce, the oven.
Can you swap them?
Mezzi rigatoni for mezze maniche: yes, the same short wide tube.
Mezze maniche for mezzi rigatoni: yes, the same short wide tube.
Both take Carbonara, Amatriciana, Sausage ragu, Baked (al forno).
Only mezze maniche: Gricia.
Only mezzi rigatoni: 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.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.