Pasta is the queen of Italian culinary tradition. It is loved by adults and children and is seasoned with sauces of all kinds: vegetables, meat, or fish.
There are countless formats in Italy; some typologies are known all over the world while others are popular in the only source area.
Long, short, or minced pasta is for all tastes: just choose what to cook and with which sauce accompany it!
Below is a list of the best-known pasta sizes in Italy.


Long Pasta:


  • Spaghetti are the best-known dry pasta, originating in Campania, southern Italy;
  • Pici, typical of Tuscany, are larger spaghetti larger by hand;
  • Bigoli form Veneto is a different version of spaghetti, they are more homemade and often are made with wholemeal flour;
  • From Abruzzo, they come from the Guitar Spaghetti (also called Chitarrine or Tonnarelli) that are characterized by the same recipe of classic spaghetti, but with a square section instead of round;
  • Tagliatelle from Emilia Romagna is the best-known egg pasta;
  • Fettuccine is the sister of Tagliatelle but are taller (at least 1cm thick);
  • Always originating in Emilia Romagna are lasagna, much larger pasta strips perfect for being seasoned with sauerkraut and mozzarella for the classic Italian lasagna;
  • Tagliolini are like spaghetti, but they are flat rather than flat;
  • Pappardelle, they are like spaghetti but with a wider diameter;
  • Pizzoccheri born in Lombardy, particularly in Valtellina, and are a type of buckwheat pasta:
  • Bucatini is typical of Lazio and is cable spaghetti internally.


Short pasta:


  • Penne comes from Campania and are transversally cut tubes; they are half-pens if they have a smaller size and can be smooth or striped;
  • Tubular Macaroni pasta;
  • Fusilli typical of the Campania pasta very well known thanks to its spiral shape;
  • Paccheri originating in Campania are tubular shaped with a wide diameter compared to the above-listed types, they look like squares;
  • Rigatoni, similar to macaroni but slightly larger and originally from Campania;
  • Trenne are similar to Penne but of a triangular shape;
  • Cavatelli from Puglia are irregular tubular form;
  • Shells are shaped like shell valves and if they are large they are called Conchiglioni;
  • Butterflies are named after their similarity with the common insect and are native to Liguria; they can also be called Farfalline or Farfallone depending on the size;
  • in Emilia Romagna there are the Maltagliati characterized by an irregular shape and often different from one another;
  • Pugliesi Orecchiette of circular shape, often made by hand and served with a sauce made of rapeseed;
  • Passatelli usually served in broth and they are typical of Emilia Romagna;
  • Ligurian rinds are a rustic tip of losanga-shaped pasta;
  • Trophies also come from Liguria and are characterized by an elongated shape, thin and rolled on itself.


Minced Pasta (usually used for soups):


  • Stars and Butterflies loved by the little ones;
  • Pastina small spheres large as peppercorns;
  • Ditalini are small tubes originating in Campania;
  • Fregola is typical of Sardinia of circular shape, mainly used with fish-based sauces.