Mezze maniche vs Occhi di lupo
Mezze maniche is short wide ridged tube, half a rigatoni. Occhi di lupo is short wide ridged tube, cut straight.
Side by side, to scale
10 mmMezze maniche: 25 to 35 mm by 14 to 17 mm
Occhi di lupo: 25 to 35 mm by 12 to 15 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 | Campania |
| Section | Short wide ridged tube, half a rigatoni | Short wide ridged tube, cut straight |
| Length | 25 to 35 mm | 25 to 35 mm |
| Width or diameter | 14 to 17 mm | 12 to 15 mm |
| Wall or thickness | 1.1 to 1.3 mm | 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 | not measured |
| Catalogue numbers | Garofalo no. 32, La Molisana no. 38 | not measured |
| Cook time across brands | 11 to 14 min | not measured |
| Brand dimensions | Mancini: 20 mm long, 19.2 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 |
| Products catalogued | 3 | not measured |
| Pairs with | Carbonara, Gricia, Amatriciana, Sausage ragu, Baked (al forno) | Meat ragu, Sausage ragu, Baked (al forno), Amatriciana |
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.
Occhi di lupo
As mezze maniche: sauces with pieces, a ragu, sausage, the oven.
Can you swap them?
Mezze maniche for occhi di lupo: yes, the same short wide tube.
Both take Amatriciana, Sausage ragu, Baked (al forno).
Only mezze maniche: Carbonara, Gricia.
Only occhi di lupo: 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.