Pasta Database

What to use instead of stringozzi

Rough and thick, so it holds an oily truffle paste or a garlic and tomato sauce without help. Heavy enough for a sausage ragu.

The closest swap: pici

The Tuscan hand-rolled equivalent.

Stringozzi is ribbons, 200 to 300 mm long, 4 to 8 minutes in the pot. Pici sits in the long strands family and cooks in 4 to 8 minutes. Match the cook time first. A swap that is right in shape and wrong in time still ends up wrong on the plate.

Every swap for stringozzi, ranked

A substitute must behave the same way with the sauce you are making. The ones marked as chosen are hand-picked. The rest score on family, cavity, surface, size, and shared sauces.

  1. 1
    Pici, uncooked, on linen

    Pici

    Long strands · Tuscany

    The Tuscan hand-rolled equivalent (chosen)

  2. 2
    Tonnarelli, uncooked, on linen

    Tonnarelli

    Long strands · Lazio

    A square egg strand (chosen)

  3. 3
    Spaghettoni, uncooked, on linen

    Spaghettoni

    Long strands · Campania

    The dried stand-in (chosen)

  4. 4
    Scialatielli, uncooked, on linen

    Scialatielli

    Ribbons · Campania

    Same family, also solid, also rough, shares 1 sauce, close in size

  5. 5
    Tagliolini, uncooked, on linen

    Tagliolini

    Ribbons · Piedmont

    Same family, also solid, shares 1 sauce, close in size

  6. 6
    Tajarin, uncooked, on linen

    Tajarin

    Ribbons · Piedmont

    Same family, also solid, shares 1 sauce, close in size

  7. 7
    Bigoli, uncooked, on linen

    Bigoli

    Long strands · Veneto

    Also solid, also rough, shares 2 sauces, close in size

  8. 8
    Mafaldine, uncooked, on linen

    Mafaldine

    Ribbons · Campania

    Same family, also solid, shares 2 sauces

Match the sauce, not the look

Stringozzi is listed against 4 sauces. Pick the swap that holds the one you are cooking.

  • Best pasta for aglio e olio: Garlic, olive oil, chili, parsley. The thinnest sauce there is. It needs a strand that it can coat, with nothing to hide in.
  • Best pasta for pomodoro: Tomato, olive oil, garlic or onion, basil. Smooth and light. Almost any shape works; the classic is spaghetti or penne.
  • Best pasta for sausage ragu: Crumbled sausage, often with fennel, cooked in tomato or white wine. Orecchiette in Puglia, rigatoni everywhere else.
  • Best pasta for porcini: Fresh or dried porcini with butter, garlic, parsley, sometimes cream. Egg ribbons, tajarin, pappardelle.

Side by side

The measured difference between stringozzi and each swap.

Find a substitute for any shape · The full stringozzi page