Egg pasta shapes

Agnolotti

Stuffed · Piedmont

small pillow of roast meat filling, folded from one sheet and cut. cooks in 2 to 4 min

Anolini

Stuffed · Emilia-Romagna

small round parcel stamped from two sheets, filled with braised beef. cooks in 3 to 5 min

Cappellacci

Stuffed · Emilia-Romagna

large folded parcel filled with pumpkin, shaped like a peasant's hat. cooks in 3 to 5 min

Cappelletti

Stuffed · Emilia-Romagna

circle or square folded and pinched into a little hat. cooks in 3 to 5 min

Caramelle

Stuffed · Emilia-Romagna

rectangle rolled around a filling and twisted at both ends like a sweet wrapper. cooks in 3 to 5 min

Casoncelli

Stuffed · Lombardy

half-moon or folded parcel with a bread, meat, and amaretto filling. cooks in 4 to 6 min

Corzetti

Hand-formed · Liguria

coin-shaped disc stamped with a pattern on both faces. cooks in 3 to 6 min

Fazzoletti

Sheets · Liguria

thin square of egg sheet, folded loosely on the plate like a handkerchief. cooks in 2 to 3 min

Fettuccine

Ribbons · Lazio

flat ribbon, 6 to 8 mm wide. cooks in 3 to 12 min

Garganelli

Tubes · Emilia-Romagna

egg-pasta square rolled on a comb into a ridged quill. cooks in 3 to 5 min

Maccheroncini di Campofilone

Ribbons · Marche

hair-fine dried egg strand, almost paper-thin. cooks in 1 to 2 min

Maltagliati

Ribbons · Emilia-Romagna

irregular scraps of egg sheet, cut at random. cooks in 2 to 4 min

Marubini

Stuffed · Lombardy

round or square parcel of braised meat, served in three broths. cooks in 3 to 5 min

Mezzelune

Stuffed · Trentino-Alto Adige

circle folded in half over a filling into a half-moon. cooks in 3 to 5 min

Pansotti

Stuffed · Liguria

plump triangular parcel filled with wild greens and cheese. cooks in 4 to 6 min

Pappardelle

Ribbons · Tuscany

very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge. cooks in 3 to 9 min

Quadrucci

Pastina · Lazio

small squares cut from egg tagliatelle. cooks in 2 to 4 min

Ravioli

Stuffed · All of Italy

filling sealed between two squares of egg sheet, edges crimped. cooks in 3 to 6 min

Scialatielli

Ribbons · Campania

short thick irregular ribbon. cooks in 3 to 6 min

Tagliatelle

Ribbons · Emilia-Romagna

flat egg ribbon, 8 mm wide by tradition. cooks in 2 to 8 min

Tagliolini

Ribbons · Piedmont

very narrow egg ribbon, 2 to 3 mm wide. cooks in 2 to 4 min

Tajarin

Ribbons · Piedmont

hair-thin golden egg ribbon. cooks in 1 to 3 min

Tonnarelli

Long strands · Lazio

square-section fresh egg strand. cooks in 3 to 5 min

Tortelli

Stuffed · Emilia-Romagna

filled parcel, square, rectangular, or rolled, by region. cooks in 3 to 6 min

Tortellini

Stuffed · Emilia-Romagna

small square folded over a filling and wrapped around the finger into a ring. cooks in 2 to 4 min

Tortelloni

Stuffed · Emilia-Romagna

large tortellini, folded the same way around a ricotta filling. cooks in 3 to 5 min

Agnolini

Stuffed · Lombardy

Agnolini are a type of stuffed egg pasta originating from the province of Mantua (commonly called agnulìn or agnulì in the Mantuan dialect)

Casunziei

Stuffed · Veneto

Stuffed pasta with various fillings

Curzoli

Long strands · Emilia-Romagna

type of pasta of Romagna, Italy

Fagottini

Stuffed · All of Italy

A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear

Fusi

Hand-formed · Friuli-Venezia Giulia

type of pasta

Grattoni

Pastina · Veneto

Large granular, irregular shaped pasta

ingannapreti

Hand-formed · Emilia-Romagna

Picagge

Ribbons · Liguria

Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green.

Sacchettoni

Stuffed · All of Italy

Round, similar to fagottini, but also using ravioli stuffing. A small square of pasta is brought around the stuffing and twisted.

Sorprese

Pastina

Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce).. cooks in 7 min

Strapponi

Short shapes · Tuscany

Strips of pasta ripped from a sheet