Long pasta shapes
Long pasta is twirled, not speared. Strands are round or square in section. Ribbons are flat. Both want a sauce that coats: oil, butter, cream, a smooth tomato, or a fine ragu.
39 shapes. Full profiles first, then the rest A to Z.
Bigoli
Long strands · Veneto
thick rough round strand, pressed through a bigolaro. cooks in 8 to 12 min
Bucatini
Long strands · Lazio
thick round strand with a fine bore through the centre. cooks in 9 to 12 min
Capellini
Long strands · Campania
very fine round strand, under 1 mm. cooks in 2 to 4 min
Fedelini
Long strands · Liguria
fine round strand, between capellini and spaghettini. cooks in 5 to 7 min
Fettuccine
Ribbons · Lazio
flat ribbon, 6 to 8 mm wide. cooks in 3 to 12 min
Fusilli lunghi
Long strands · Campania
long hollow strand twisted into a loose spiral. cooks in 10 to 13 min
Lasagnette
Ribbons · All of Italy
narrow lasagne strip, often with a ruffled edge. cooks in 8 to 12 min
Linguine
Long strands · Liguria
flattened oval strand, wider than thick. cooks in 9 to 11 min
Maccheroncini di Campofilone
Ribbons · Marche
hair-fine dried egg strand, almost paper-thin. cooks in 1 to 2 min
Mafaldine
Ribbons · Campania
long flat ribbon with ruffled edges on both sides. cooks in 8 to 11 min
Maltagliati
Ribbons · Emilia-Romagna
irregular scraps of egg sheet, cut at random. cooks in 2 to 4 min
Pappardelle
Ribbons · Tuscany
very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge. cooks in 3 to 9 min
Perciatelli
Long strands · Campania
thick hollow strand, the Neapolitan bucatini. cooks in 10 to 13 min
Pici
Long strands · Tuscany
fat irregular hand-rolled strand. cooks in 4 to 8 min
Pizzoccheri
Ribbons · Lombardy
short thick grey-brown buckwheat ribbon. cooks in 8 to 12 min
Scialatielli
Ribbons · Campania
short thick irregular ribbon. cooks in 3 to 6 min
Spaghetti
Long strands · Campania
round solid strand, about 2 mm across. cooks in 9 to 12 min
Spaghettini
Long strands · Campania
round solid strand, about 1.5 mm across. cooks in 6 to 9 min
Spaghettoni
Long strands · Campania
round solid strand, over 2 mm across. cooks in 12 to 15 min
Stringozzi
Ribbons · Umbria
thick square-cut water-and-flour strip. cooks in 4 to 8 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
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
Trenette
Long strands · Liguria
flat narrow strand, slightly wider than linguine. cooks in 9 to 12 min
Troccoli
Long strands · Puglia
thick square strand cut with a grooved rolling pin. cooks in 6 to 10 min
Vermicelli
Long strands · Campania
round solid strand, thickness varies by country. cooks in 7 to 11 min
Barbine
Long strands · All of Italy
Thin strands, often coiled into nests
Curzoli
Long strands · Emilia-Romagna
type of pasta of Romagna, Italy
Lagane
Ribbons · Basilicata
Wide pasta
maccaronara
Long strands · Campania
Maccheroni alla molinara
Long strands · Abruzzo
Very thick, long, hand-pulled pasta
Matriciani
Long strands
Similar to perciatelli, but folded over rather than hollowed out
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
Rustiche
Ribbons · Puglia
Serrated ribbons
Tripoline
Ribbons · Campania
Thick ribbon ridged on one side. cooks in 8 min
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