Substitute finder

The shape you lack, and what behaves the same way in the pan.

I do not have

How the ranking works

A substitute must behave the same way with the sauce you are making, not look the same. The hand-picked swaps come first. The rest score on five traits: the same family, the same cavity, the same surface, a close width, and the sauces the two shapes share. A score under four drops out.

The common swaps

Every profiled shape with its first three substitutes. The reason is the one we wrote for that pair.

Acini di pepe: Orzo (larger grains); Stelline (stars of the same size); Pastina (any tiny shape)
Agnolotti: Ravioli (a meat ravioli); Tortellini (a small meat parcel for broth); Tortelli (the Emilian parcel)
Alphabet pasta: Stelline (stars); Acini di pepe (beads); Pastina (any tiny shape)
Anelli: Ditalini (tiny tubes for soup); Calamarata (large rings); Rotelle (wheels)
Anolini: Tortellini (the Bologna broth parcel); Cappelletti (the Romagna broth parcel)
Bigoli: Spaghettoni (thick strand, bronze die if you can); Pici (the Tuscan hand-rolled thick strand); Bucatini (similar weight, with a bore)
Bucatini: Spaghettoni (the same heft without the bore); Perciatelli (the same shape under its Neapolitan name); Spaghetti (the standard strand, a lighter result)
Busiate: Fusilli lunghi (a long dried coil); Casarecce (the Sicilian rolled strip); Fusilli (a short spiral)
Calamarata: Paccheri (the same tube at full length); Mezze maniche (a shorter ridged tube); Anelli (a small smooth ring for lighter dishes)
Campanelle: Conchiglie (a cup with similar hold); Radiatori (a ruffled shape with similar grip); Fusilli (a spiral)
Candele: Ziti (a narrower smooth tube, also sold long); Rigatoni (the ridged short equivalent); Paccheri (wider and shorter)
Cannelloni: Manicotti (the American ridged version); Lasagne (roll a sheet around the filling); Paccheri (a shorter wide tube to stuff)
Capellini: Spaghettini (the next thickness up, more forgiving); Vermicelli (a fine strand in the Neapolitan naming); Fedelini (between capellini and spaghettini)
Cappellacci: Tortelli (the Mantuan pumpkin tortello); Tortelloni (a ricotta parcel in the same fold); Ravioli (the general parcel)
Cappelletti: Tortellini (the Bologna parcel); Anolini (the Parma parcel); Tortelloni (a larger ricotta parcel)
Capunti: Cavatelli (the shorter version); Orecchiette (the Puglian cup)
Caramelle: Tortelli (tortelli con la coda, the braided Piacenza parcel); Ravioli (the square parcel)
Casarecce: Gemelli (a twisted strand of similar size); Strozzapreti (a rolled strip, longer); Busiate (the Sicilian hand-made coil)
Cascatelli: Creste di gallo (a curved ruffled shape); Radiatori (a finned shape); Campanelle (a ruffled cone)
Casoncelli: Mezzelune (a half-moon parcel); Ravioli (the general parcel)
Cavatappi: Fusilli (a solid spiral with similar grip); Macaroni (the plain elbow); Gemelli (a twisted pair of strands)
Cavatelli: Orecchiette (the other Puglian hand shape); Malloreddus (the ridged Sardinian version); Gnocchetti sardi (the dried ridged shell)
Chifferi: Macaroni (the smooth elbow); Ditali (a straight short tube); Pipe rigate (a wider curved ridged tube)
Cjarsons: Mezzelune (a half-moon parcel); Gnocchi (the same potato dough without the fold)
Conchiglie: Orecchiette (a smaller cup, the hand-made cousin); Pipe rigate (a curved tube with a pinched end); Cavatappi (a spiral with similar grip)
Conchiglioni: Cannelloni (a tube for the same filling); Manicotti (the ridged tube); Lumache (lumaconi, the jumbo snail)
Corzetti: Fazzoletti (flat egg pasta for light sauces); Farfalle (a flat dried shape)
Creste di gallo: Cascatelli (a curved ruffled half-tube); Pipe rigate (a curved ridged tube); Radiatori (a finned shape)
Culurgiones: Ravioli (a potato ravioli); Mezzelune (a half-moon parcel)
Ditali: Ditalini (the small grade); Tubetti (the same shape under another name); Macaroni (elbows, a touch longer)
Ditalini: Ditali (the larger grade); Tubetti (the same tube by another name); Acini di pepe (smaller still, for clear broth)
Farfalle: Fusilli (another salad shape, more grip); Conchiglie (a cup that coats the same way); Gemelli (a twist of similar bite)
Farfalline: Farfalle (the full size); Quadrucci (small egg squares); Ditalini (tiny tubes)
Fazzoletti: Lasagne (cut a fresh sheet into squares); Pappardelle (a wide ribbon for the same sauces); Maltagliati (smaller irregular pieces)
Fedelini: Spaghettini (a touch thicker, same use); Capellini (a touch thinner, same use); Vermicelli (the thin export grade)
Fettuccine: Tagliatelle (the same ribbon a millimetre wider); Pappardelle (much wider, for a heavier ragu); Linguine (a dried flat strand for lighter sauces)
Fileja: Busiate (the Sicilian coil); Fusilli lunghi (a long dried coil); Cavatappi (a hollow spiral)
Foglie d'ulivo: Orecchiette (the Puglian cup, same dough); Trofie (a Ligurian twist for pesto); Farfalle (a flat shape for light sauces)
Fregola: Orzo (a smooth grain of similar size); Acini di pepe (smaller smooth beads)
Fusilli: Rotini (the same spiral under its American name); Cavatappi (a hollow spiral with ridges); Gemelli (a twisted pair, less grip)
Fusilli lunghi: Bucatini (the same bore without the twist); Fusilli (the short version, same grip); Cavatappi (a short hollow spiral)
Garganelli: Penne (the dried extruded quill); Tortiglioni (a ridged dried tube)
Gemelli: Fusilli (a spiral with deeper grooves); Casarecce (a rolled S-shaped strip); Cavatappi (a hollow spiral)
Gnocchetti sardi: Malloreddus (the hand-made original); Cavatelli (a smooth hand shell); Conchiglie (shells)
Gnocchi: Gnocchetti sardi (a dried shell that takes the same sauces); Malloreddus (the Sardinian ridged shell); Cavatelli (a hand shell of similar bite)
Gramigna: Cavatappi (a hollow spiral); Sedani (a curved thin tube); Gemelli (a twisted strand)
Lasagne: Lasagnette (strips of the same sheet); Fazzoletti (smaller fresh squares); Cannelloni (roll the sheet instead of layering it)
Lasagnette: Mafaldine (narrower, ruffled both sides); Pappardelle (the fresh egg equivalent)
Linguine: Spaghetti (the same strand, round); Trenette (the Ligurian original, a touch wider); Fettuccine (a wider ribbon for a heavier result)
Lorighittas: Gemelli (a twisted pair of strands); Casarecce (a rolled twist)
Lumache: Pipe rigate (the same shape); Conchiglie (shells); Conchiglioni (for the stuffed jumbo version)
Macaroni: Chifferi (the Italian ridged elbow); Ditali (a short straight tube); Cavatappi (a longer hollow spiral for more sauce)
Maccheroncini di Campofilone: Tagliolini (a fresh fine egg ribbon); Capellini (a dried fine strand)
Maccheroni al ferretto: Fileja (the twisted Calabrian version); Bucatini (a dried hollow strand); Fusilli lunghi (a dried hollow coil)
Mafaldine: Pappardelle (a wide egg ribbon without the ruffle); Lasagnette (similar width, one ruffled edge); Fettuccine (narrower and plain)
Malloreddus: Cavatelli (the mainland hand shell); Gnocchetti sardi (the same shape, dried); Conchiglie (small shells)
Maltagliati: Quadrucci (small egg squares for the same soups); Lasagne (tear a sheet into pieces); Fazzoletti (larger sheets of the same dough)
Manicotti: Cannelloni (the Italian smooth version); Lasagne (roll a sheet around the filling); Conchiglioni (jumbo shells take the same filling)
Marubini: Anolini (the Parma broth parcel); Tortellini (the Bologna broth parcel)
Mezze maniche: Mezzi rigatoni (the same short wide tube); Rigatoni (the full length); Paccheri (wider, smooth)
Mezzelune: Ravioli (the square parcel); Tortelli (the Emilian parcel); Casoncelli (the Lombard half-moon)
Mezzi rigatoni: Mezze maniche (the same short wide tube); Rigatoni (the full length); Paccheri (wider, smooth)
Mostaccioli: Penne lisce (the same shape under its Italian name); Penne (ridged, more grip); Ziti (straight-cut smooth tube)
Occhi di lupo: Mezze maniche (the same short wide tube); Rigatoni (the full length)
Orecchiette: Conchiglie (a dried cup of similar size); Cavatelli (the other Puglian hand shape, rolled instead of pressed); Strascinati (the larger dragged version)
Orzo: Fregola (toasted Sardinian pearls); Acini di pepe (smaller beads); Ditalini (tiny tubes for the same soups)
Paccheri: Calamarata (a shorter wide tube, the same weight); Rigatoni (narrower and ridged); Cannelloni (for the stuffed and baked version)
Pansotti: Ravioli (a ricotta and greens ravioli); Tortelli (tortelli d'erbetta)
Pappardelle: Tagliatelle (narrower, for a finer ragu); Mafaldine (a dried wide ribbon with a wavy edge); Lasagnette (a dried ribbon of similar width)
Pastina: Stelline (stars); Acini di pepe (beads); Orzo (grains)
Penne: Ziti (a smooth tube of the same width, cut straight); Rigatoni (wider and shorter, for a chunkier sauce); Mostaccioli (the American name for smooth penne)
Penne lisce: Penne (the ridged version, more grip); Ziti (a smooth tube cut straight); Mostaccioli (the same shape in American naming)
Pennette: Penne (the full size); Sedani (a small curved ridged tube); Ditali (a short straight tube)
Pennoni: Rigatoni (the same width, straight cut); Penne (the standard size); Paccheri (wider still, smooth)
Perciatelli: Bucatini (the same shape under its Roman name); Spaghettoni (the same weight without the bore)
Pici: Bigoli (another thick rough strand); Spaghettoni (the dried stand-in); Bucatini (close in weight, with a bore)
Pipe rigate: Lumache (the same shape under the snail name); Conchiglie (shells, another cup); Chifferi (a smaller elbow)
Pizzarelle: Pici (the Tuscan thick strand, cut short); Maltagliati (short irregular pieces)
Pizzoccheri: Tagliatelle (a wheat ribbon; the dish changes); Maltagliati (irregular short pieces in the same width)
Quadrucci: Maltagliati (the irregular version of the same offcut); Ditalini (tiny tubes); Farfalline (tiny bows)
Radiatori: Campanelle (a ruffled cone); Fusilli (a spiral); Cavatappi (a hollow spiral)
Ravioli: Tortelli (the same parcel under the Emilian name); Agnolotti (the Piedmontese meat parcel); Mezzelune (a half-moon fold)
Rigatoni: Tortiglioni (the same tube with spiral ridges); Mezze maniche (a shorter rigatoni); Penne (narrower, cut on the diagonal)
Rotelle: Farfalle (another flat kids' shape); Fusilli (a spiral for salad); Anelli (rings for soup)
Rotini: Fusilli (the same spiral under its Italian name); Cavatappi (a hollow ridged spiral); Gemelli (a looser twist)
Sagne 'ncannulate: Mafaldine (a long ribbon with grip); Fusilli lunghi (a long dried twist); Strozzapreti (a shorter hand twist)
Scialatielli: Fettuccine (a ribbon of similar width, longer and thinner); Trofie (a short rough shape for the same sauces)
Sedani: Penne (a straight tube of similar width); Rigatoni (wider, for chunkier sauces); Cavatappi (a curved hollow spiral)
Semi di melone: Orzo (a rounder grain); Acini di pepe (beads)
Spaghetti: Linguine (same length and weight, a flat section that coats the same way); Spaghettini (the same strand, thinner and two minutes faster); Bucatini (the same strand with a bore, for a sauce with more body)
Spaghettini: Spaghetti (the same strand, a touch thicker); Capellini (thinner still, for the lightest sauces); Vermicelli (the same weight class in the Neapolitan naming)
Spaghettoni: Spaghetti (the standard strand, one or two minutes faster); Bucatini (similar heft with a bore); Tonnarelli (a square fresh strand of the same weight, also Roman)
Stelline: Acini di pepe (beads of the same size); Pastina (any tiny shape); Alphabet pasta (letters, for the same soups)
Strascinati: Orecchiette (the smaller Puglian cup); Cavatelli (the rolled southern shell)
Stringozzi: Pici (the Tuscan hand-rolled equivalent); Tonnarelli (a square egg strand); Spaghettoni (the dried stand-in)
Strozzapreti: Casarecce (a rolled strip, shorter); Gemelli (a twisted strand); Trofie (a smaller hand-rolled twist)
Su filindeu: Capellini (the finest dried strand); Fedelini (a fine strand for broth)
Tagliatelle: Fettuccine (the Roman ribbon, a millimetre narrower); Pappardelle (wider, for a heavier game ragu); Tagliolini (narrower, for lighter butter sauces)
Tagliolini: Tajarin (the Piedmontese yolk-rich version); Capellini (a dried thin strand for the same sauces); Fettuccine (wider, for a heavier dressing)
Tajarin: Tagliolini (the same cut with fewer yolks); Capellini (a dried thin strand)
Testaroli: Fazzoletti (a fresh sheet for pesto); Trofie (the Ligurian pesto shape)
Tonnarelli: Spaghettoni (a thick dried strand for the same sauces); Tagliolini (a fresh egg strand, flatter and finer); Bigoli (another rough thick fresh strand)
Tortelli: Ravioli (the general square parcel); Cappellacci (the Ferrara pumpkin parcel); Tortelloni (the Bologna ricotta parcel)
Tortellini: Cappelletti (the Romagna parcel, the same in broth); Tortelloni (larger, with ricotta); Anolini (the Parma broth parcel)
Tortelloni: Ravioli (a ricotta parcel in another fold); Tortellini (smaller, with meat, for broth); Cappellacci (the Ferrara pumpkin parcel)
Tortiglioni: Rigatoni (the same tube with straight ridges); Mezze maniche (shorter and wider); Penne (narrower with a diagonal cut)
Trenette: Linguine (the same shape on most shelves); Fettuccine (wider, for a heavier plate)
Troccoli: Tonnarelli (the square egg strand of Rome); Spaghettoni (a thick dried strand); Pici (the Tuscan thick strand)
Trofie: Casarecce (a rolled strip that takes pesto); Gemelli (a dried twist); Strozzapreti (a larger hand-rolled twist)
Trottole: Campanelle (a ruffled cone); Fusilli (a spiral); Radiatori (a finned shape)
Tubetti: Ditali (the same tube under the northern name); Ditalini (the small grade); Macaroni (elbows)
Vermicelli: Spaghetti (the same strand under its modern name); Spaghettini (for the thin export vermicelli); Spaghettoni (for the thick Neapolitan vermicelli)
Vesuvio: Trottole (a coiled ribbon); Fusilli (a spiral); Campanelle (a cone)
Ziti: Penne lisce (a smooth tube of the same width, cut diagonally); Rigatoni (wider and ridged, for a heavier sauce); Mostaccioli (the American name for a smooth diagonal tube)