Mostaccioli vs Penne lisce
Mostaccioli is smooth diagonal-cut tube, the American penne lisce. Penne lisce is smooth diagonal-cut medium tube.
Side by side, to scale
10 mmMostaccioli: 45 to 55 mm by 9 to 11 mm
Penne lisce: 45 to 55 mm by 9 to 11 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | United States | Liguria |
| Section | Smooth diagonal-cut tube, the American penne lisce | Smooth diagonal-cut medium tube |
| Length | 45 to 55 mm | 45 to 55 mm |
| Width or diameter | 9 to 11 mm | 9 to 11 mm |
| Wall or thickness | 1 to 1.3 mm | 1 to 1.3 mm |
| Surface | Smooth | Smooth |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 12 min | 10 to 12 min |
| Brands with a page | Barilla | De Cecco, Rummo, Mancini, La Molisana |
| Catalogue numbers | not measured | De Cecco no. 40, Rummo no. 59, La Molisana no. 18 |
| Cook time across brands | 11 min | 9 to 11 min |
| Brand dimensions | not measured | Rummo: 45 mm long, 8.4 mm across; Mancini: 45 mm long, 8.5 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 | 30 | 8 |
| Pairs with | Baked (al forno), Meat ragu, Pomodoro, Vodka sauce | Pomodoro, Marinara, Norma, Baked (al forno), Cream sauce |
Mostaccioli
As penne lisce: tomato, meat sauce, and the oven. The smooth surface suits baked dishes where the cheese binds.
Penne lisce
Without ridges, sauce clings less to the outside, so penne lisce suits smooth sauces that fill the bore: tomato, a light cream, the Sicilian Norma, or a baked dish where the cheese does the holding.
Can you swap them?
Penne lisce for mostaccioli: yes, the same shape under its Italian name.
Mostaccioli for penne lisce: yes, the same shape in American naming.
Both take Baked (al forno), Pomodoro.
Only mostaccioli: Meat ragu, Vodka sauce.
Only penne lisce: Marinara, Norma, Cream sauce.
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.