Pasta shapes usually sold or made fresh

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

Bigoli

Long strands · Veneto

thick rough round strand, pressed through a bigolaro. cooks in 8 to 12 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

Capunti

Hand-formed · Puglia

long cavatelli dragged with three fingers, like an open pea pod. cooks in 6 to 10 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

Cjarsons

Stuffed · Friuli-Venezia Giulia

half-moon of potato dough with a sweet and savoury 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

Culurgiones

Stuffed · Sardinia

potato and pecorino filling sealed with a pleated braid like an ear of wheat. cooks in 5 to 8 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

Fileja

Hand-formed · Calabria

strip wound around a thin rod into a short irregular spiral. cooks in 8 to 12 min

Garganelli

Tubes · Emilia-Romagna

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

Gnocchi

Hand-formed · All of Italy

small soft dumpling of potato and flour, often ridged on a fork. cooks in 2 to 3 min

Maccheroni al ferretto

Hand-formed · Calabria

strip of dough rolled around a thin iron rod into a long hollow tube. cooks in 8 to 12 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

Pici

Long strands · Tuscany

fat irregular hand-rolled strand. cooks in 4 to 8 min

Pizzarelle

Hand-formed · Lazio

short hand-rolled strips, thick and irregular. cooks in 5 to 8 min

Pizzoccheri

Ribbons · Lombardy

short thick grey-brown buckwheat ribbon. cooks in 8 to 12 min

Ravioli

Stuffed · All of Italy

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

Sagne 'ncannulate

Hand-formed · Puglia

wide strip twisted along its length into a loose corkscrew. cooks in 8 to 12 min

Scialatielli

Ribbons · Campania

short thick irregular ribbon. cooks in 3 to 6 min

Strascinati

Hand-formed · Basilicata

disc of dough dragged across the board with the fingers, larger and flatter than orecchiette. cooks in 6 to 10 min

Stringozzi

Ribbons · Umbria

thick square-cut water-and-flour strip. cooks in 4 to 8 min

Strozzapreti

Short shapes · Emilia-Romagna

strip of dough rolled between the palms into a loose twist. cooks in 8 to 11 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

Testaroli

Sheets · Tuscany

spongy pancake cooked on a griddle, cut into diamonds, then boiled. cooks in 1 to 2 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

Troccoli

Long strands · Puglia

thick square strand cut with a grooved rolling pin. cooks in 6 to 10 min