List of pasta#Long- and medium-length pasta

File:Pasta Venice.jpg, Italy]]

There are many different varieties of pasta.{{sfn|Zanini De Vita|2009|page=xiv}} They are usually sorted by size, being long ({{lang|it|pasta lunga}}), short ({{lang|it|pasta corta}}), stuffed ({{lang|it|ripiena}}), cooked in broth ({{lang|it|pastina}}), stretched ({{lang|it|strascinati}}) or in dumpling-like form ({{lang|it|gnocchi/gnocchetti}}). Yet, due to the variety of shapes and regional variants, "one man's {{lang|it|gnocchetto}} can be another's {{lang|it|strascinato}}".{{sfn|Zanini De Vita|2009|page=xviii}}

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 {{lang|it|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 {{lang|it|-ini, -elli, -illi, -etti}} or the feminine plurals {{lang|it|-ine, -elle}}, etc., all conveying the sense of {{gloss|little}}; or with the augmentative suffixes {{lang|it|-oni, -one}}, meaning {{gloss|large}}. Other suffixes like {{lang|it|-otti}} {{gloss|largish}}, and {{lang|it|-acci}} {{gloss|rough, badly made}}, may also occur. In Italian, all pasta type names are plural, except lasagna.

Long- and medium-length pasta

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

class="wikitable sortable plainrowheaders mw-collapsible" \|+ List of long- and medium-length pasta
scope="col" \| Type ! scope="col" class="unsortable" \| Image ! scope="col" class="unsortable" \| Description ! scope="col" \| Translation ! scope="col" \| Synonyms ! scope="col" \| Origin or main area of consumption
scope="row" \| Barbine \| \|Thin strands, often coiled into nests \|Little beards{{cite book \| last=Cosmo \| first=S. \| title=The Ultimate Pasta and Noodle Cookbook \| publisher=Cider Mill Press \| year=2017 \| isbn=978-1-60433-733-4 \| url=https://books.google.com/books?id=AcOZDwAAQBAJ&pg=PA85 \| access-date=30 December 2019 \| page=85}} \|Barbina \|
scope="row" \| Bavette \|120x120px \|Narrower version of tagliatelle \|Bibs \|Baverine, bavettine, lasagneddi (in Sicily){{sfn\|Zanini De Vita\|2009\|pages=117-118}} \|Liguria{{sfn\|Zanini De Vita\|2009\|pages=117-118}}
scope="row" \| Bigoli \|120x120px \|Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}} \|From bigolaro, the pasta press used to make bigoli{{sfn\|Hildebrand\|Kenedy\|2011\|p={{pn\|date=September 2021}}}} \|Fusarioi{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}} \|Veneto{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}}
scope="row" \| Bucatini \|120x120px \|Thick spaghetti-like pasta with a hole running through the center \|Hollow straws.{{Cite book\|url=https://books.google.com/books?id=ThOlFtXaq0cC&dq=Pennoni+pasta&pg=PA187\|title=Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily\|first=Elena\|last=Kostioukovitch\|date=October 13, 2009\|publisher=Farrar, Straus and Giroux\|isbn=9781429935593\|via=Google Books}} Translated from {{langx\|it\|buco}}, meaning "hole", and {{langx\|it\|bucato}}, meaning "pierced". \|Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati{{sfn\|Hildebrand\|Kenedy\|2011\|p=34}}{{cite web\|url=http://www.food-info.net/uk/products/pasta/shapes.htm\|title=Pasta-shapes\|website=www.food-info.net\|access-date=12 November 2017}} \|Lazio{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}}
scope="row" \| Busiate (or busiati) \|File:Busiate2.jpg \|Type of long macaroni. Often coiled around a twig of local weed.{{cite web\|url=http://www.pastificiocampo.it/en-gb/busiate\|title=Busiate\|website=www.pastificiocampo.it\|language=en\|access-date=30 November 2017\|archive-date=1 December 2017\|archive-url=https://web.archive.org/web/20171201080841/http://www.pastificiocampo.it/en-gb/busiate\|url-status=dead}} \|From busa, meaning "reed"{{sfn\|Hildebrand\|Kenedy\|2011\|p=40}} \|Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro{{sfn\|Hildebrand\|Kenedy\|2011\|p=40}} \|Sicily (particularly Trapani){{sfn\|Hildebrand\|Kenedy\|2011\|p=40}} Sardinia{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}}
scope="row" \| Capellini \|120px \|Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. \|Thin hair, little hair \|Angel Hair,{{Cite web\|url=https://www.ams.usda.gov/sites/default/files/media/CID%20Pasta%20Products%2C%20Enriched%20and%20Whole%20Wheat.pdf\|title=Pasta Products, Enriched and Whole Wheat, p.2}} Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi{{sfn\|Hildebrand\|Kenedy\|2011\|p=54}} \|Liguria{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}}
scope="row" \| Fedelini \|120px \|Very thin spaghettiMarchetti, Domenica (2011). [https://books.google.com/books?id=tCmeSKDoBYsC&dq=Fedelini+pasta&pg=PA122 The Glorious Pasta of Italy]. Chronicle Books. p. 122. {{ISBN\|1452106908}} \|Little faithful ones \| \|Naples, Genoa and Liguria{{Cite web\|title=Fedelini {{!}} Local Pasta Variety From Italy\|url=https://www.tasteatlas.com/fedelini\|access-date=9 February 2021\|website=www.tasteatlas.com}}
scope="row" \| Ferrazzuoli \|120px \|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\|date=January 2020}} \|Cannucce{{sfn\|Zanini De Vita\|2009\|page=102}} \|Calabria{{sfn\|Zanini De Vita\|2009\|page=102}}
scope="row" \| Fettuccine \|120px \|Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle.{{sfn\|Hildebrand\|Kenedy\|2011\|p=100}} \|Little ribbons:{{Cite news\|url=http://www.geometryofpasta.com/the-ministry/\|title=The Ministry – Perfect Pasta Shapes – Geometry Of Pasta\|work=Geometry Of Pasta\|access-date=7 November 2017\|language=en-GB}} from affettare, "to slice".{{sfn\|Hildebrand\|Kenedy\|2011\|p=100}} \|Lasagnette, fettucce, ramicce, sagne{{sfn\|Hildebrand\|Kenedy\|2011\|p=100}} \|Rome{{sfn\|Hildebrand\|Kenedy\|2011\|p=100}}
scope="row" \| Fileja \|120px \|Elongated screw{{Cite book\|title=The Oxford companion to Italian food\|last=Riley\|first=Gillian\|publisher=Oxford University Press\|year=2007\|isbn=978-0-19-860617-8\|location=Oxford\|page=[https://archive.org/details/oxfordcompaniont0000rile/page/88 88]\|oclc=87771396\|url=https://archive.org/details/oxfordcompaniont0000rile/page/88}}{{Cite news\|url=http://www.the-pasta-project.com/fileja/\|title=Fileja pasta from Calabria\|date=28 December 2016\|work=The Pasta Project\|access-date=24 January 2018\|language=en-GB}} \|Dialectal for yarn, filato{{Cite web\|last=Cosenza\|first=Giulia\|date=2 April 2017\|title=Maccheroni calabresi, la pasta della domenica\|url=https://ilcalicediebe.com/2017/04/02/maccheroni-calabresi-la-pasta-della-domenica/\|access-date=25 October 2020\|website=Il calice di Ebe\|language=it-IT}} \|filleda, filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna{{Cite book\|title=La pasta. Atlante dei prodotti tipici\|last=Zanini De Vita\|first=Oretta\|publisher=AGRA\|year=2004\|page=195}} \|Vibo Valentia (Calabria),{{Cite book\|title=1001 specialità della cucina italiana da provare almeno una volta nella vita\|last1=Machado\|first1=Amparo\|last2=Prete\|first2=Chiara\|publisher=Newton Compton\|year=2015\|isbn=978-8854182868\|page=87}} Avellino (Campania){{cite web\|url=https://www.agendaonline.it/fusilli-avellinesi-la-ricetta-non-si-impara-si-eredita/\|title=Fusilli Avellinesi, la ricetta non si impara, si eredita. - Agendaonline.it\|website=www.agendaonline.it\|language=it-IT\|access-date=23 August 2018\|archive-date=23 August 2018\|archive-url=https://web.archive.org/web/20180823105743/https://www.agendaonline.it/fusilli-avellinesi-la-ricetta-non-si-impara-si-eredita/\|url-status=dead}}
scope="row" \| Lagane{{sfn\|Zanini De Vita\|2009\|pages=145–147}} \|File:Lagane e ciciari ara cusentina.jpg \|Wide pasta \| \|Lasagnoni, Bardele \|
scope="row" \| Lasagne \|120x120px \|Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta is lasagna while the dish is lasagne.{{sfn\|Hildebrand\|Kenedy\|2011\|p=136}} \|Possibly from Latin lasanum or Greek lasonon, "Cooking pot",{{sfn\|Hildebrand\|Kenedy\|2011\|p=136}} or the Greco-Roman laganum, a flat piece of bread{{sfn\|Hildebrand\|Kenedy\|2011\|p=136}} \|bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);{{sfn\|Hildebrand\|Kenedy\|2011\|p=136}} the fluted version can also be doppio festone, sciabo, sciablo{{sfn\|Hildebrand\|Kenedy\|2011\|p=142}} \|
scope="row" \| Lasagnette \|120x120px \|Narrower version of Lasagna{{cite book \| last1=Rosso \| first1=J. \| last2=Lukins \| first2=S. \| title=The New Basics Cookbook \| publisher=Workman Publishing Company \| year=1989 \| isbn=978-0-89480-392-5 \| url=https://archive.org/details/newbasicscookboo00jule \| url-access=registration \| access-date=30 December 2019 \| page=[https://archive.org/details/newbasicscookboo00jule/page/130 130]}} \|Little lasagne \| \|
scope="row" \| Lasagnotte \| \|Longer version of Lasagna \|Bigger lasagna \| \|
scope="row" \| Linguine \|120px \|Flattened spaghetti \|Little tongues \|Bavettine, bavette fini, radichini, linguettine \|
scope="row" \| Maccheroni alla molinara \|120x120px \|Very thick, long, hand-pulled pasta \|The miller’s wife’s pasta \| \|Abruzzo
scope="row" \| Maccheroncini di Campofilone \|120px \|Thin strands of egg-based pasta. Similar to Capelli d'angelo. \| \| \|Marche{{cite web\|url=https://www.greatitalianchefs.com/features/maccheroncini-di-campofilone-pasta-le-marche\|title=Maccheroncini di Campofilone: Marche's 600-year-old pasta\|date=22 May 2018\|website=Great Italian Chefs\|access-date=29 July 2018}}
scope="row" \| Mafalde \|120px \|Long rectangular ribbons with ruffled sides \|Named in honor of Princess Mafalda of Savoy{{sfn\|Zanini De Vita\|2009\|pages=145–147}}{{sfn\|Hildebrand\|Kenedy\|2011\|p=214}} \|Reginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastrini{{sfn\|Hildebrand\|Kenedy\|2011\|p=214}} \|Naples{{sfn\|Hildebrand\|Kenedy\|2011\|p=214}}
scope="row" \| Matriciani \| \|Similar to perciatelli, but folded over rather than hollowed out \| \| \|
scope="row" \| Pappardelle \|120px \|Thick flat ribbons of egg-based dough \|From Tuscan papparsi, "to pig out"{{sfn\|Hildebrand\|Kenedy\|2011\|p=184}} \|Papparelle, paparele (Veneto); paspardelle (Marche){{sfn\|Hildebrand\|Kenedy\|2011\|p=184}} \|Tuscany and northern Italy{{sfn\|Hildebrand\|Kenedy\|2011\|p=184}}
scope="row" \| Perciatelli \|120x120px \|"Virtually identical to bucatini"{{cite book \| last1=Andrews \| first1=C. \| last2=Hirsheimer \| first2=C. \| last3=Batali \| first3=M. \| title=Country Cooking of Italy \| publisher=Chronicle Books \| year=2012 \| isbn=978-1-4521-2392-9 \| url=https://books.google.com/books?id=yTqyEdU7fEcC&pg=PT91 \| access-date=30 December 2019 \| page=pt91}} \|From perciare, "to hollow" \|Maccheroncelli, Maccheroncini, Mezzanelli, Long Macaroni \|Campania{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}}
scope="row" \| Picagge \|File:Picagge crop.jpg \|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.{{sfn\|Zanini De Vita\|2009\|p=189}} \|Picaje or piccagge{{sfn\|Zanini De Vita\|2009\|p=189}} \|Liguria, in particular the province of Savona{{sfn\|Zanini De Vita\|2009\|p=189}}
scope="row" \| Pici \|120px \|Very thick, irregular and long, hand-rolled pasta{{sfn\|Hildebrand\|Kenedy\|2011\|p=198}} \|From appiciare, "to stick"{{sfn\|Hildebrand\|Kenedy\|2011\|p=198}} \|Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria){{sfn\|Hildebrand\|Kenedy\|2011\|p=198}}{{Cite news\|url=https://www.umbriatourism.it/-/ciriole-alla-ternana\|title=Le ricette della tradizione\|work=Umbria tourism\|access-date=19 January 2018\|language=it-IT}} \|Tuscany{{sfn\|Hildebrand\|Kenedy\|2011\|p=198}}
scope="row" \| Pillus \| \|Very thin ribbons cooked in beef broth \| \|Lisanzedas, a variation; large discs in lasagne-like layers \|Sardinia
scope="row" \| Rustiche \|120x120px \|Serrated ribbons \|Literally the feminine plural of rustico, meaning 'rustic'{{Cite web\|url=https://en.wiktionary.org/wiki/rustiche\|title=rustiche - Wiktionary\|website=en.wiktionary.org\|access-date=3 January 2020}} \| \|Apulia
scope="row" \| Sagne 'ncannulate \|120x120px \|Long tube formed of twisted ribbon \|Caned lasagne \| \|
scope="row" \| Scialatelli or scialatielli \|120x120px \|Short, flat ribbons \| \| \|Sorrento{{cite book\|title=Il Devoto-Oli 2012. Vocabolario della lingua Italiana\|publisher=Le Monnier\|year=2011\|editor1=Luca Serianni\|language=it\|editor2=Maurizio Trifone}}
scope="row" \| Spaghetti \|120x120px \|A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[http://dictionary.reference.com/browse/spaghetti Definition of spaghetti]. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008). Spaghettini and spaghettoni are slightly thinner or thicker, respectively.{{sfn\|Hildebrand\|Kenedy\|2011\|p=230}} \|"Little strings". Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". \|Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti{{sfn\|Hildebrand\|Kenedy\|2011\|p=230}} \|Sicily
scope="row" \| Spaghetti alla chitarra \|120px \|Square spaghetti,{{cite book \| last1=Luongo \| first1=P. \| last2=Strausman \| first2=M. \| last3=Hirsheimer \| first3=C. \| title=Two Meatballs in the Italian Kitchen \| publisher=Artisan \| year=2007 \| isbn=978-1-57965-345-3 \| url=https://archive.org/details/twomeatballsinit0000luon \| url-access=registration \| access-date=3 January 2020 \| page=[https://archive.org/details/twomeatballsinit0000luon/page/112 112]}} made of egg and flour \|Named after the guitar-like device used to cut the pasta, 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
scope="row" \| Spaghettini \| \|A slightly thinner version of spaghetti{{cite book \| last=Vos \| first=H. \| title=Passion of a Foodie - An International Kitchen Companion \| publisher=Strategic Book Publishing & Rights Agency \| year=2010 \| isbn=978-1-934925-63-8 \| url=https://books.google.com/books?id=spY3ct9PBxEC&pg=PA406 \| access-date=30 December 2019 \| page=406}} \|Thin spaghetti \|Thin spaghetti \|
scope="row" \| Spaghettoni \|120px \|A slightly thicker version of spaghetti{{sfn\|Hildebrand\|Kenedy\|2011\|p=230}} \|Thick spaghetti \|Spaghetti spessi \|
scope="row" \| Stringozzi \|120px \|Similar to shoelaces \|Shoestring-like, shoelaces{{cite book \| last=Zibart \| first=E. \| title=The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World \| publisher=Menasha Ridge Press \| year=2010 \| isbn=978-0-89732-775-6 \| url=https://books.google.com/books?id=9MEfv2p2JP4C&pg=PT68 \| access-date=30 December 2019 \| page=pt68}} \|
scope="row" \| Su Filindeu \| \|Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry{{Cite web\|url=https://www.italofile.com/su-filindeu-pasta-sardinia/\|title=Sardinia's Su Filindeu: The Rarest Pasta in the World\|date=April 20, 2021}} \|The threads (or wool) of God \| \|Sardinia
scope="row" \| Tagliatelle \|120px \|Ribbons of egg-based pasta.{{sfn\|Hildebrand\|Kenedy\|2011\|p=248}} Generally narrower than fettuccine. \|From the Italian tagliare, meaning "to cut"{{sfn\|Hildebrand\|Kenedy\|2011\|p=248}} \|Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia){{sfn\|Hildebrand\|Kenedy\|2011\|p=248}} \|Emilia-Romagna (part. Bologna){{sfn\|Hildebrand\|Kenedy\|2011\|p=248}}
scope="row" \| Tagliolini \|120x120px \|Thinner version of tagliatelle \|From the Italian tagliare, meaning "to cut" \|Tagliolini; tagliatini (Tuscany); tajarin (Piedmont){{sfn\|Hildebrand\|Kenedy\|2011\|p=254}} \|Liguria, Piedmont{{sfn\|Hildebrand\|Kenedy\|2011\|p=254}}
scope="row" \| Trenette \|120x120px \|Thin ribbon ridged on one side. Slightly thicker than linguine. \| \| \|
scope="row" \| Tripoline \| \|Thick ribbon ridged on one side{{cite book \| last=Steves \| first=R. \| title=Rick Steves' Italian Phrase Book & Dictionary \| publisher=Avalon Publishing \| year=2017 \| isbn=978-1-63121-749-4 \| url=https://books.google.com/books?id=_kwfDgAAQBAJ&pg=PT136 \| access-date=30 December 2019 \| page=136}} \| \|Signorine \|
scope="row" \| Vermicelli \|120px \|A traditional pasta round that is thinner than spaghetti{{cite web \| title=Definition of Vermicelli \| website=Merriam-Webster \| date=11 December 2019 \| url=https://www.merriam-webster.com/dictionary/vermicelli \| access-date=3 January 2020}}{{Cite web\|url=https://www.ams.usda.gov/sites/default/files/media/CID%20Pasta%20Products%2C%20Enriched%20and%20Whole%20Wheat.pdf\|title=Pasta Products, Enriched and Whole Wheat}} \|Little worms{{cite web \| author=Wheeler, Jen \| title=What Is Vermicelli? \| website=Chowhound \| date=5 March 2019 \| url=https://www.chowhound.com/food-news/187696/rice-noodles-vermicelli-what-is-the-difference/ \| access-date=3 January 2020}} \| \|Campania{{sfn\|Hildebrand\|Kenedy\|2011\|p=28}}
scope="row" \| Ziti \|120x120px \|Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.{{sfn\|Hildebrand\|Kenedy\|2011\|p=282}} 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{{sfn\|Hildebrand\|Kenedy\|2011\|p=282}} \|Boccolotti, zitoni, zituane, candele, ziti candelati{{sfn\|Hildebrand\|Kenedy\|2011\|p=282}} \|Sicily,{{Cite web\|last=Drezga\|first=Stephen\|date=29 July 2019\|title=ARCHAEOLOGY OF PASTA - Ziti\|url=https://chefsmandala.com/archaeology-pasta-ziti/\|access-date=28 August 2020\|website=Chef's Mandala\|language=en-US}} Southern Italy{{sfn\|Hildebrand\|Kenedy\|2011\|p=282}}

class="wikitable sortable plainrowheaders mw-collapsible"

|+ List of long- and medium-length pasta

scope="col" | Type

! scope="col" class="unsortable" | Image

! scope="col" class="unsortable" | Description

! scope="col" | Translation

! scope="col" | Synonyms

! scope="col" | Origin or main area of consumption

scope="row" | Barbine

|Thin strands, often coiled into nests

|Little beards{{cite book | last=Cosmo | first=S. | title=The Ultimate Pasta and Noodle Cookbook | publisher=Cider Mill Press | year=2017 | isbn=978-1-60433-733-4 | url=https://books.google.com/books?id=AcOZDwAAQBAJ&pg=PA85 | access-date=30 December 2019 | page=85}}

|Barbina

scope="row" | Bavette

|120x120px

|Narrower version of tagliatelle

|Bibs

|Baverine, bavettine, lasagneddi (in Sicily){{sfn|Zanini De Vita|2009|pages=117-118}}

|Liguria{{sfn|Zanini De Vita|2009|pages=117-118}}

scope="row" | Bigoli

|120x120px

|Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.{{sfn|Hildebrand|Kenedy|2011|p=28}}

|From bigolaro, the pasta press used to make bigoli{{sfn|Hildebrand|Kenedy|2011|p={{pn|date=September 2021}}}}

|Fusarioi{{sfn|Hildebrand|Kenedy|2011|p=28}}

|Veneto{{sfn|Hildebrand|Kenedy|2011|p=28}}

scope="row" | Bucatini

|120x120px

|Thick spaghetti-like pasta with a hole running through the center

|Hollow straws.{{Cite book|url=https://books.google.com/books?id=ThOlFtXaq0cC&dq=Pennoni+pasta&pg=PA187|title=Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily|first=Elena|last=Kostioukovitch|date=October 13, 2009|publisher=Farrar, Straus and Giroux|isbn=9781429935593|via=Google Books}} Translated from {{langx|it|buco}}, meaning "hole", and {{langx|it|bucato}}, meaning "pierced".

|Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati{{sfn|Hildebrand|Kenedy|2011|p=34}}{{cite web|url=http://www.food-info.net/uk/products/pasta/shapes.htm|title=Pasta-shapes|website=www.food-info.net|access-date=12 November 2017}}

|Lazio{{sfn|Hildebrand|Kenedy|2011|p=28}}

scope="row" | Busiate (or busiati)

|File:Busiate2.jpg

|Type of long macaroni. Often coiled around a twig of local weed.{{cite web|url=http://www.pastificiocampo.it/en-gb/busiate|title=Busiate|website=www.pastificiocampo.it|language=en|access-date=30 November 2017|archive-date=1 December 2017|archive-url=https://web.archive.org/web/20171201080841/http://www.pastificiocampo.it/en-gb/busiate|url-status=dead}}

|From busa, meaning "reed"{{sfn|Hildebrand|Kenedy|2011|p=40}}

|Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro{{sfn|Hildebrand|Kenedy|2011|p=40}}

|Sicily (particularly Trapani){{sfn|Hildebrand|Kenedy|2011|p=40}} Sardinia{{sfn|Hildebrand|Kenedy|2011|p=28}}

scope="row" | Capellini

List of pasta#Long- and medium-length pasta

Long- and medium-length pasta

Short-cut pasta

Stretched pasta

Soup pasta

Filled pasta

Gnocchi and gnocchetti

See also

References

= Sources =

External links