Pennoni vs Tortiglioni
Pennoni is large penne, ridged, 1.5 cm across. Tortiglioni is medium tube with ridges that spiral around it.
Side by side, to scale
10 mmPennoni: 55 to 65 mm by 13 to 16 mm
Tortiglioni: 45 to 55 mm by 11 to 14 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 | Large penne, ridged, 1.5 cm across | Medium tube with ridges that spiral around it |
| Length | 55 to 65 mm | 45 to 55 mm |
| Width or diameter | 13 to 16 mm | 11 to 14 mm |
| Wall or thickness | 1.1 to 1.4 mm | 1.1 to 1.3 mm |
| Surface | Ridged | Ridged |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 12 to 14 min | 12 to 14 min |
| Brands with a page | De Cecco, Rummo, La Molisana | De Cecco, Rummo, Garofalo |
| Catalogue numbers | De Cecco no. 38, Rummo no. 62, La Molisana no. 21, La Molisana no. 33 | De Cecco no. 23, Rummo no. 49, Garofalo no. 34 |
| Cook time across brands | 10 to 13 min | 10 to 12 min |
| Brand dimensions | Rummo: 60 mm long, 14 mm across | Rummo: 44 mm long, 11.5 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 | 6 | 56 |
| Pairs with | Meat ragu, Sausage ragu, Baked (al forno), Cream sauce | Meat ragu, Sausage ragu, Amatriciana, Baked (al forno), Pomodoro |
Pennoni
A wide bore and long ridges, so it takes ragu, sausage, cream with mushrooms, and the oven. Thin sauces drain out of it.
Tortiglioni
Spiral ridges hold sauce the same way straight ones do, so it takes ragu, sausage, tomato with pieces, and baked dishes. Most cooks treat it as rigatoni.
Can you swap them?
Not a natural swap. They share 3 sauces: Meat ragu, Sausage ragu, Baked (al forno).
Only pennoni: Cream sauce.
Only tortiglioni: Amatriciana, Pomodoro.
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.