Tonnarelli vs Troccoli
Tonnarelli is square-section fresh egg strand. Troccoli is thick square strand cut with a grooved rolling pin.
Side by side, to scale
10 mmTonnarelli: 250 to 300 mm by 2 to 3 mm
Troccoli: 250 to 300 mm by 2.5 to 3.5 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Long strands | Long strands |
|---|---|---|
| Region | Lazio | Puglia |
| Section | Square-section fresh egg strand | Thick square strand cut with a grooved rolling pin |
| Length | 250 to 300 mm | 250 to 300 mm |
| Width or diameter | 2 to 3 mm | 2.5 to 3.5 mm |
| Wall or thickness | 2 to 3 mm | 2.5 to 3.5 mm |
| Surface | Rough | Rough |
| Hollow | No | No |
| Dough | Egg pasta | Semolina and water |
| Cook time | 3 to 5 min | 6 to 10 min |
| Brands with a page | De Cecco, Rummo, Mancini, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 413, Rummo no. 104, Rummo no. 221, La Molisana no. 1, La Molisana no. 11 | not measured |
| Cook time across brands | 9 to 14 min | not measured |
| Brand dimensions | Rummo: 260 mm long, 2.05 mm across; Mancini: 260 mm long | not measured |
| Energy, dry, per 100 g | 288 kcal (fresh pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 11.3 g | 13.0 g |
| Pairs with | Cacio e pepe, Gricia, Meat ragu, Carbonara | Pomodoro, Meat ragu, Frutti di mare |
Tonnarelli
A porous square strand grips a cheese emulsion like nothing else, which is why Roman trattorias serve tonnarelli cacio e pepe. It also takes lamb ragu in Abruzzo and a light seafood sauce on the coast.
Troccoli
A thick rough square strand for tomato with cacioricotta, a seafood sauce with mussels, or a meat ragu.
Can you swap them?
Tonnarelli for troccoli: yes, the square egg strand of Rome.
Both take Meat ragu.
Only tonnarelli: Cacio e pepe, Gricia, Carbonara.
Only troccoli: Pomodoro, Frutti di mare.
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.