Occhi di lupo vs Rigatoni
Occhi di lupo is short wide ridged tube, cut straight. Rigatoni is wide ridged tube cut straight across.
Side by side, to scale
10 mmOcchi di lupo: 25 to 35 mm by 12 to 15 mm
Rigatoni: 45 to 60 mm by 14 to 17 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Tubes |
|---|---|---|
| Region | Campania | Lazio |
| Section | Short wide ridged tube, cut straight | Wide ridged tube cut straight across |
| Length | 25 to 35 mm | 45 to 60 mm |
| Width or diameter | 12 to 15 mm | 14 to 17 mm |
| Wall or thickness | 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 | 12 to 14 min |
| Brands with a page | not measured | De Cecco, Rummo, Mancini, Barilla, La Molisana |
| Catalogue numbers | not measured | De Cecco no. 24, De Cecco no. 124, Rummo no. 50, La Molisana no. 31 |
| Cook time across brands | not measured | 11 to 14 min |
| Brand dimensions | not measured | Rummo: 40 mm long, 14.5 mm across; Mancini: 45 mm long, 19.2 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 | not measured | 384 |
| Pairs with | Meat ragu, Sausage ragu, Baked (al forno), Amatriciana | Amatriciana, Meat ragu, Sausage ragu, Norma, Carbonara, Gricia, Baked (al forno), Vodka sauce |
Occhi di lupo
As mezze maniche: sauces with pieces, a ragu, sausage, the oven.
Rigatoni
The widest bore of the everyday tubes, so pieces of sausage, eggplant, or braised meat ride inside it. The ridges hold sauce and grated cheese on the outside. The square-cut ends scoop. It wants amatriciana, a slow ragu, sausage, and baked dishes. Thin oil sauces drain straight through.
Can you swap them?
Rigatoni for occhi di lupo: yes, the full length.
Both take Meat ragu, Sausage ragu, Baked (al forno), Amatriciana.
Only rigatoni: Norma, Carbonara, Gricia, Vodka 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.