There are many different varieties of pasta.^[1] They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato".^[2]

Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.

Italian pasta names often end with the masculine plural diminutive suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle, etc., all conveying the sense of 'little'; or with the augmentative suffixes -oni, -one, meaning 'large'. Other suffixes like -otti 'largish', and -acci 'rough, badly made', may also occur. In Italian, all pasta type names are plural.

Long pasta may be made by extrusion or rolling and cutting.

More information Type, Image ...

List of long- and medium-length pasta

Type	Image	Description	Translation	Synonyms	Origin or main area of consumption
Barbine		Thin strands, often coiled into nests	Little beards[3]	Barbina
Bavette		Narrower version of tagliatelle	Bibs[4]	Baverine, bavettine, lasagneddi (in Sicily)[5]	Liguria[5]
Bigoli		Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[6]	From bigolaro, the pasta press used to make bigoli[7]	Fusarioi[6]	Veneto[6]
Bucatini		Thick spaghetti-like pasta with a hole running through the center	Hollow straws[4] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".	Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[8][9]	Lazio[6]
Busiate (or busiati)		Type of long macaroni. Often coiled around a twig of local weed.[10]	From busa, meaning "reed".[11]	Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[11]	Sicily (particularly Trapani)[11] Sardinia[6]
Capellini		Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.	Thin hair, little hair[3]	Angel Hair,[12] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[9][13]	Liguria[6]
Fedelini		Very thin spaghetti[14]	Little faithful ones		Naples, Genoa and Liguria[15]
Ferrazzuoli		Similar to a twisted buccato with a cleft running on the side	Possibly from the thin iron square used to create the cleft.[citation needed]	Cannucce[16]	Calabria[16]
Fettuccine		Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[17]	Little ribbons:[18] from affettare, "to slice".[17]	Lasagnette, fettucce, ramicce, sagne[9][17]	Rome[17]
Fileja		Elongated screw.[19][20]	Dialectal for yarn, filato[21]	filleda,[20] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[22]	Vibo Valentia (Calabria),[23] Avellino (Campania)[24]
Linguine		Flattened spaghetti	Little tongues[4]	Bavettine, bavette fini, radichini, linguettine[9]
Lagane[25]		Wide pasta		Lasagnoni, Bardele[9]
Lasagna		Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta is lasagna while the dish is lasagne[26]	Possibly from Latin lasanum or Greek lasonon, "Cooking pot",[18][26] or the Greco-Roman laganum, a flat piece of bread.[26]	bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[26] the fluted version can also be doppio festone, sciabo, sciablo[27]
Lasagnette		Narrower version of Lasagna[28]	Little lasagna
Lasagnotte		Longer version of Lasagna	Bigger lasagna
Maccheroni alla molinara		Very thick, long, hand-pulled pasta.	The miller’s wife’s pasta		Abruzzo
Maccheroncini di Campofilone		Thin strands of egg-based pasta. Similar to Capelli d'angelo.			Marche[29]
Mafalde		Long rectangular ribbons with ruffled sides.	Named in honor of Princess Mafalda of Savoy[25][30]	Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[30]	Naples[30]
Matriciani		Similar to perciatelli, but folded over rather than hollowed out
Pappardelle		Thick flat ribbons[28] of egg-based dough	From Tuscan papparsi, "to pig out".[31]	Papparelle,[9] paparele (Veneto); paspardelle (Marche)[31]	Tuscany and northern Italy[31]
Perciatelli		"Virtually identical to bucatini"[32]	From perciare, "to hollow"	Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9]	Campania[6]
Picagge		Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green.	In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means napkin and refers to the size and shape of the pasta.[33]	Picaje or piccagge[33]	Liguria, in particular the province of Savona[33]
Pici		Very thick, irregular and long, hand-rolled pasta.[34]	From appiciare, "to stick".[34]	Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[34][35]	Tuscany[34]
Pillus		Very thin ribbons cooked in beef broth		Lisanzedas, a variation; large discs in lasagne-like layers	Sardinia
Rustiche		Serrated ribbons	literally the feminine plural of rustico, meaning 'rustic'[36]		Apulia
Sagne 'ncannulate		Long tube formed of twisted ribbon	Caned lasagne
Scialatelli or scialatielli		Short, flat ribbons			Sorrento[37]
Spaghetti		A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[39]	"Little strings".[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[38]	Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][39]	Sicily
Spaghetti alla chitarra		Square spaghetti,[40] made of egg and flour	Named after the guitar-like device used to cut the pasta,[40] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.	Tonnarelli, maccheroni alla chitarra	Abruzzo
Spaghettini		A slightly thinner version of spaghetti[41]	Thin spaghetti[41]	Thin spaghetti
Spaghettoni		A slightly thicker version of spaghetti[39]	Thick spaghetti	Spaghetti spessi
Stringozzi		Similar to shoelaces	Shoestring-like, shoelaces[42]
Su Filindeu		Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.[43]	The threads (or wool) of God[43]		Sardinia[43]
Tagliatelle		Ribbons of egg-based pasta.[44] Generally narrower than fettuccine.	From the Italian tagliare, meaning "to cut".[44]	Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)[9][44]	Emilia-Romagna (part. Bologna)[44]
Tagliolini		Thinner version of tagliatelle	From the Italian tagliare, meaning "to cut".	Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[45]	Liguria, Piedmont[45]
Trenette		Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline		Thick ribbon ridged on one side[46]		Signorine[9]
Vermicelli		A traditional pasta round that is thinner than spaghetti.[47][48]	Little worms[4][49]	Campania[6]
Ziti		Long, narrow hose-like tubes[28] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[50] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger.	Bride and bridegroom (ziti is plural) in Sicilian dialect.[50]	Boccolotti, zitoni, zituane, candele, ziti candelati[9][50]	Sicily,[51] Southern Italy[50]

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Short-cut pasta (pasta corta) are mostly made by extrusion.

Strascinati are mostly hand-made disks of pasta dragged (strascinato) across a wooden board. Orecchiette are a typical example.

These are small types of pasta, mainly used in soups, many of which belong to the pastina ('small pasta') family.^[119][25]

The name raviolo (plural ravioli) can be used as a generic description for almost any type of filled pasta.^[137]

• Italian cuisine
• List of Italian dishes
• Ragù – a meat-based sauce in Italian cuisine that is often served with pasta
• Semolina – wheat middlings of durum wheat used in making pasta
• List of noodles