List 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".

For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States.

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

[119][25] The name raviolo (plural ravioli) can be used as a generic description for almost any type of filled pasta.