Mezzi rigatoni vs Occhi di lupo
Mezzi rigatoni is half-length rigatoni. Occhi di lupo is short wide ridged tube, cut straight.
Side by side, to scale
10 mmMezzi rigatoni: 25 to 35 mm by 13 to 16 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 | Half-length rigatoni | Short wide ridged tube, cut straight |
| Length | 25 to 35 mm | 25 to 35 mm |
| Width or diameter | 13 to 16 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 | De Cecco, Rummo, Barilla, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 26, Rummo no. 51, La Molisana no. 32 | not measured |
| Cook time across brands | 11 to 17 min | not measured |
| Brand dimensions | Rummo: 24 mm long, 14.5 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 | 33 | not measured |
| Pairs with | Amatriciana, Sausage ragu, Meat ragu, Baked (al forno), Carbonara | Meat ragu, Sausage ragu, Baked (al forno), Amatriciana |
Mezzi rigatoni
As rigatoni, with a shorter tube that fills more easily: sausage ragu, amatriciana, a chunky vegetable sauce, the oven.
Occhi di lupo
As mezze maniche: sauces with pieces, a ragu, sausage, the oven.
Can you swap them?
Not a natural swap. They share 4 sauces: Amatriciana, Sausage ragu, Meat ragu, Baked (al forno).
Only mezzi rigatoni: Carbonara.
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.