Pasta shapes to make by hand

Bigoli

Long strands · Veneto

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

Busiate

Hand-formed · Sicily

long strip wound around a reed into a loose coil. cooks in 8 to 12 min

Capunti

Hand-formed · Puglia

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

Cavatelli

Hand-formed · Puglia

small dumpling with a hollow, rolled under two fingers. cooks in 8 to 12 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

Fileja

Hand-formed · Calabria

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

Foglie d'ulivo

Short shapes · Puglia

flat leaf with a pinched vein, often tinted green with spinach. cooks in 8 to 12 min

Fregola

Pastina · Sardinia

irregular toasted semolina pearls, like a coarse couscous. 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

Lorighittas

Hand-formed · Sardinia

two thin strands braided into a ring. cooks in 8 to 12 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

Malloreddus

Hand-formed · Sardinia

small ridged shell, rolled over a basket or a ridged board, often saffron-yellow. cooks in 10 to 13 min

Orecchiette

Hand-formed · Puglia

small domed disc, rough on the outside, dragged over the board with a knife. cooks in 9 to 12 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

Sagne 'ncannulate

Hand-formed · Puglia

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

Su filindeu

Long strands · Sardinia

hair-fine threads stretched by hand and laid in three crossed layers on a disc. cooks in 2 to 4 min

Troccoli

Long strands · Puglia

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

Trofie

Hand-formed · Liguria

thin twist rolled with the flat of the hand, pointed at both ends. cooks in 8 to 11 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

Cicioneddos

Hand-formed · Sardinia

Hand-rolled, shell-shaped pasta that are smaller than malloreddus

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

Fainelle

Hand-formed · Puglia

Flat strascinato that vaguely resembles carob

Fusi

Hand-formed · Friuli-Venezia Giulia

type of pasta

Grattoni

Pastina · Veneto

Large granular, irregular shaped pasta

ingannapreti

Hand-formed · Emilia-Romagna

Lagane

Ribbons · Basilicata

Wide pasta

maccaronara

Long strands · Campania

Maccheroni alla molinara

Long strands · Abruzzo

Very thick, long, hand-pulled pasta

paccozza

Hand-formed · Campania

parmatieddi

Hand-formed · Campania

type of pasta

Picagge

Ribbons · Liguria

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

Picchiarelli

Long strands · Umbria

Slightly longer than cavatelli

Pillus

Ribbons · Sardinia

Very thin ribbons

pisarei

Hand-formed · Emilia-Romagna

type of pasta

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.

Strapponi

Short shapes · Tuscany

Strips of pasta ripped from a sheet

strigoli

Short shapes

cooks in 6 min

tumbarella

Stuffed · Sardinia