Talk:List of pasta/Archive 1

Gnocchi
Technically not a pasta, but a potato dumpling. As Wikipedia notes at gnocchi, "Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation." An encyclopedia has to be precise, and not be so lax as to lump gnocchi with pasta the way a casual magazine article, say, might. -- Tenebrae 02:18, 10 June 2006 (UTC)

From "The Pasta Bible" by Jeni Wright, Page 19 has a picture of a dried pasta named "gnocchi sardi" and another named "gnocchetti sardi". The text states: "Gnocchi sardi" are from Sardinia and are named after the potato dumplings called gnocchi. I have seen a similar pasta at the grocery store labeled "gnocchi" and will buy some on my next trip (to post pictures in wikimedia). It would seem that there IS a type of pasta named gnocchi and that is is not "lax" to state so (though it would likely require and expanitory note on how to avoid confusion with the gnocchi dumpling; much as rotelle can mean either ruote (wagon wheels) or a large size of a rotini shape spirals). I have recently posted a large number of pasta pictures on wikimedia gategory:pasta with several of the missing shapes represented. E. Michael Smith chiefio on wikimedia.

Yup, one trip to the grocers later... DeCecco brand (made in Italy) pasta #46 named "Gnocchi" made with 100% wheat. Shaped similar to potato gnocchi (packages of potato gnocchi on shelf near pasta labled "potato gnocchi") but the pasta is hollow like shells. So we need to distinguish "pasta gnocchi" and "potato gnocchi". E. Michael Smith 4.246.6.230 22:36, 19 May 2007 (UTC)

Rotini isn't fusili
And I don't think it's accurate or right to treat them as synonymous.--Anchoress 05:27, 17 June 2006 (UTC)

Um, maybe it's just a confused area of terminology. I visited the nearby supermarket (one with many types of pasta) and surveyed the fusilli / rotini offerings. Summary: There is no pattern of 2 sided vs. 3 sided corelating to any name.

Survey results:

DeCecco (Italy) Fusilli #34 has 2 edges.

DeCecco (Italy) Fusilli #34 Tricolore has 2 edges.

DaVinci (Italy) "Fusilli springs" has 3 edges.

Delverde (Italy) Fusillini #29 has 2 edges.

Bionature 100% Gluten Free Fusilli has 2 edges.

Sgambaro (Italy) Fusilli #93 has 2 edges.

Edwardo's Fusilli (San Francisco) has 2 edges.

Edwardo's Fusilli Tricolore (SFO) has 2 edges.

Golden Grain (USA) Rotini has 3 edges.

Barilla (Italy) Rotini has 2 edges.

Western Family (USA) "Garden Rotini" colored has 2 edges.

Hogson Mill (USA) Organic whole wheat veggy Rotini has 2 edges.

The book "The Pasta Bible" is not enlightening in this case, having no definition of rotini at all and spending a fair amount of time claiming that most packages of Fusilli in the USA are in fact Eliche. Their pictures of both are not end on, so the "vanes" are hard to count. As near as I can tell, they think eliche is what we typically have called fusilli and they show fusilli in two forms, a long one that looks like a hollow spiral (wound around a core that is removed) and a short one that looks like a more dense eliche with a fuller winding and tighter spacing. And I've never seen "eliche" in the stores or on any menu. "The Pasta Bible" goes on to say that either the name eliche or fusilli might be applied to what they call eliche depending on what part of Italy it comes from. I suspect it's just a regionalism. Sigh.

At any rate, there is clearly no 2 edge vs. 3 edge standard used by pasta makers and one can buy either 2 edged or 3 edged versions labled as both fusilli and rotini. Within any given number of edges, the pastas are not distinguishable in any significant way from each other (mostly minor variations in "pitch" and "tightness" of the spirals and some variation in diameter, and these are mostly limited to the "designer" brands).

I would suggest combining fusilli and rotini and including explanatory notes. E. Michael Smith 4.246.6.230 22:58, 19 May 2007 (UTC)

Ronzoni (USA) "Rotini" has 3 edges Hogan (talk) 21:51, 21 August 2009 (UTC)

Images
I'd strongly recommend that only images that show the shape clearly be used in this list. Prepared dishes tend to have too much other stuff. Cburnett 05:42, 30 August 2006 (UTC)

I've added a bunch of missing images of pasta into the Wikimedia category:pasta but I'm a newbie to wiki editing so I've not linked them into here. If a more experienced person could look at that, it would get them up sooner... the image names all start with "EMS-" so they sort together in the pasta page. I've already got a couple uploaded and the list will soon include: small medium and large (though not stuffable large) shells; Manicotti, Campanelle, Radiatore Tricolore, Risi, Orzo, Elbows, and Mini Pene in both white and green versions. Oh, and most of the images have a choice of with, or without, a ruler showing size. (Over the rest of the week I'll go shopping for some that isn't "laying about the kitchen"...) E. Michael Smith chiefio 4.246.6.253 04:06, 15 May 2007 (UTC)

Capellini vs. Angel Hair
All independent sources I could find— save one —that discuss a difference between Angel Hair and Capellini state that Capellini is the thicker of the two. The Sources listed below all agree on Angel Hair as the smallest round-rod pasta: The one source that described Capellini as thinner than Angel Hair (Hormel Foods), no longer does so. —MJBurrage • TALK  • 21:02, 16 October 2006 (UTC) —MJBurrage • TALK  • 03:21, 13 September 2007 (UTC)
 * Food Lover's Companion: Third Edition. Sharon Tyler Herbst, editor.  ©2001 Barron’s Educational Series, Inc.  ISBN 0-7641-1258-9. —  Comprehensive Definitions of nearly 6000 food, drink, and culinary terms.
 * The Cook’s Thesaurus
 * Good Housekeeping
 * Practically Edible

Common or Uncommon?
Saying whether a pasta is common or uncommon seems a bit subjective to me. Anyone else feel the same way? DannyQuack 21:11, 7 January 2007 (UTC)
 * I agree with you Tocharianne 15:13, 11 January 2007 (UTC)
 * I definitely agree as well. I'm actually making pastina right now, and it's always sold at every grocery store I went to. Someone needs to flag this article to make it much less bias. WiiAlbanyGirl 19:14, 6 February 2007 (UTC)


 * I agree. A yes/no for common is sort of useless.  Using the column for area might be better.  But does area  mean Tuscany or Central or widespread or what? Pain to delete and it looks like there is more discussion about other changes in the page's organization :) --Rcollman 16:01, 20 August 2007 (UTC)


 * Wikipedia demands citations. Even with just a "common area", citations are just as needed.  Either find them for all these types, or the column needs to be removed from the table.Alvis 09:01, 12 September 2007 (UTC)


 * I have removed the column. It was stupid. Some types of pasta are "common" in Italy or Europe but not in North America, and so on. I hope no over-zealous admin or broken robot will revert it automatically. This column was awful and served no purpose. 86.168.30.186 (talk) 00:11, 11 April 2008 (UTC)


 * It's not a "stupid" parameter; some pastas are common and others very uncommon. Badagnani (talk) 00:16, 11 April 2008 (UTC)


 * In what country? To whom? You sound like an idiot. It's like saying "Eiffel Towers are common" if you live in Paris, but not true in New York. Wikipedia is a global resource. 86.168.30.186 (talk) 00:30, 11 April 2008 (UTC)


 * I reverted your edit because you left the page horribly unusable by breaking all the tables. Cburnett (talk) 00:36, 11 April 2008 (UTC)


 * The parameter is invaluable because the ones listed as uncommon are uncommon everywhere. Badagnani (talk) 00:54, 11 April 2008 (UTC)


 * CITATION NEEDED. Have you been everywhere? Did you try to buy the pasta everywhere? Or are you just saying "everywhere" when you mean "in Portage County, Ohio"? 86.158.1.12 (talk) 04:14, 13 April 2008 (UTC)


 * if consensus is needed, i vote remove the column. "common" to one culture/part of world can easily be rare to rest.  —Preceding unsigned comment added by 98.116.115.220 (talk) 00:27, 11 November 2008 (UTC) 98.116.115.220 (talk) 00:30, 11 November 2008 (UTC)


 * I vote to remove the column as well. It is too subjective. DQJK2000 (talk) 18:48, 21 March 2009 (UTC)


 * Keep column, which is valuable to our readers. Badagnani (talk) 21:22, 21 March 2009 (UTC)


 * Either get rid of it or only use it to flag extremely rare pastas. For example, while Pierogies or Pelmeni might be rare in Italy, they're hands-down the most popular type of pasta you'll find in Eastern Europe (or even in certain ethnic neighborhoods in the US). 81.88.222.85 (talk) 17:46, 12 April 2009 (UTC)


 * Remove column. It's not NPOV, nor does it represent a world-wide viewpoint, and therefore it is a violation of WIkipedia guidelines. This is not a vote-subject, this is a rule here. 96.225.201.101 (talk) 09:23, 14 July 2009 (UTC)

Merge
I propose to merge most if not all the individual pasta articles here. They're completely unnecessary since there's pretty much nothing to say about any of them. I looked at all the articles in the "Shaped pasta" section: they were all stubs and most just said "X is an x-shaped pasta". The table in this article is sufficient description for them. (I really don't want to put merge tags on every pasta page, so hopefully this talk page will suffice for discussion.) —The preceding unsigned comment was added by Tocharianne (talk • contribs).


 * I generally opposed to merges on the grounds that the redirects don't work with sections. So if you merge them here then someone will have to search this page to find it.  In terms of user experience, the merged form is a much worse experience, IMHO. Cburnett 15:25, 11 January 2007 (UTC)
 * Actually redirects do work with sections. If you go to Princess Charlotte of Clarence it will redirect to William IV of the United Kingdom. I do remember reading something before about redirects not working with sections so maybe this is an improvement to the software since then. Tocharianne 16:47, 13 January 2007 (UTC)


 * Well, hot damn!


 * Can you make a list of articles you wish to merge? Cburnett 17:36, 13 January 2007 (UTC)


 * I copied the text of all the articles linked from this page at User:Tocharianne/pasta. Most are stubs, some are substantial enough to be kept (spaghetti, lasagna), some are not types of pasta but dishes incorporating it (like Fideuà), some links go to non-pasta pages (Mezzani and stelle), and I think all the external links to recipe pages should be deleted. Tocharianne 18:05, 13 January 2007 (UTC)


 * Stubs to merge: Campanelle, Cavatelli, Cencioni, Conchiglie, Farfalle, Fiori, Fusilli, Gemelli, Gigli (a redirect), Lanterne, Orecchiette (maybe), Rotelle, Rotini, Strozzapreti (maybe), Bigoli, Bucatini, Cannelloni (maybe), Cavatappi, Cellentani, Elbow macaroni, Manicotti (a redirect), Mostaccioli (a redirect), Penne, Rigatoni, Scoobi Do (a redirect), Ziti, Fettuccine, Linguine, Pappardelle, Pizzoccheri, Trenette, Acini di pepe, Alphabets, Anellini, Fregula, Orzo (should be diasambiguated), Agnolotti
 * More than stubs: macaroni, Spaghetti, Vermicelli, Lasagna, Tagliatelle, Ravioli, Tortellini, panzarotti, Spätzle, Gnocchi


 * I still have reservations about merging. I don't know how much effort you've put into User:Tocharianne/pasta but it's nowhere near as clean or concise as this page currently stands.  Some, IMO, should not be merged at all.  Particularly the popular ones.  Ravioli, lasagna, macaroni, gnocchi, etc. If they contain more than a sentence or have references or external links, I don't think they should be merged.  I don't mind the descriptions being expanded on this page by another sentence or two but a short, quick reference list has value to me.  Cburnett 15:06, 16 January 2007 (UTC)


 * I would not merge stubs but would certainly get rid of "broken links" in the table. A stub is susposed to to evolve into something better and should change over time.  For example, I discovered Pici in Florence and looked at Strozzapreti which I thought might be similar.  True the latter needed some tender loving care but where else are we going to describe how to make it or the origins of its name? --Rcollman 16:12, 20 August 2007 (UTC)


 * That page was intended to just have all the articles on one page so that you wouldn't have to click on each link individually--I wasn't intending it to be a draft article to replace this one. I'm more than fine with the table layout. So how do you feel about merging "Stubs to merge" and leaving "More than stubs" on their own page? Tocharianne 15:24, 20 January 2007 (UTC)


 * I agree with Tocharianne, I say the non-stubs stay as their own articles and the stubs are merged. (Doesn't spaghetti deserve it's own article?) Oh, and I looked at User:Tocharianne/pasta, i think it looks OK, but it could use some clean-up. The horizontal bars are a bit messyDannyQuack 20:32, 27 January 2007 (UTC)

I've made a version of this page that uses paragraphs instead of a table. (I ran out of steam half-way through the list, so it only includes shaped, tubular and strand noodles.) It is also sorted alphabetically rather than by shape because that should make it easier for people to find an unknown pasta. Tell me if it looks nicer than the table form. Tocharianne 00:38, 31 March 2007 (UTC)


 * In my view, Alphabets (pasta) should be changed to pasta shapes and cover all shapes (not just alphabets). It's discussed quite a bit in the news: I found this easily. --h2g2bob (talk) 00:10, 15 May 2007 (UTC)

Is this the same?
I have a bag of Creste di gallo in front of me, and I was wondering if they would be the same as Creste di galli? I don't speak Italian, so I don't know if that change is significant or not. They sorta do look like cock's combs. However, they look more like ridged elbow pasta with a ruffled extension along the outer side of the elbow.

I'll definitely be taking several pictures of cooked and uncooked versions to post.

Lordfuzzz 00:44, 3 July 2007 (UTC)
 * It's the same thing. Coppola seems to have chosen the plural galli for his product. The plural galli means roosters, singular rooster is gallo which is more commonly used in Italy and elsewhere. By the way, one single comb would be a cresta di gallo. ---Sluzzelin talk  13:25, 3 July 2007 (UTC)

Summary of all shapes
Can the summary be removed? It's an alphabetical list of types of pasta without any further information. Ideally, they should all be featured in the more qualified list above. If no one objects, I'll remove it in a couple of days. ---Sluzzelin talk  13:09, 3 July 2007 (UTC)
 * done ---Sluzzelin talk  13:34, 6 July 2007 (UTC)

Article rename
This article should be renamed "List of Italian pastas" as the name denotes a complete list of pastas, it is inaccurate as there are many other cultures with pastas including most Asian cultures, Germany, France, etc. and not all are made from grain flours as they are in this article. To keep it from misleading the uniformed, I highly recommend the article be renamed.--Christopher Tanner, CCC 19:44, 3 August 2007 (UTC)


 * I do not agree: it is true that pasta is not only italian, but on the other hand Italy is definitively a major actor of the subject. You should better immprove the article and add some other countries types of pasta, instead of trying to reduce the article to a national list. I suggest you to look at the italian version (i contribute a lot to it, even being myself french) that seems more developped and open minded than the english version. --AchilleT 22:00, 12 September 2007 (UTC)


 * I'm on the fence. Pasta is predominately Italian but I would prefer to incorporate other pastas here instead of forking into multiple articles.  Cburnett 22:51, 12 September 2007 (UTC)


 * As long as we agree that we should have more than just Italian Pasta on here, then I am in agreeableness. It just seemed to me from this article that the people that had edited it had intended it only for Italian pasta.  When I have time I will be happy to expand other international pastas into it.  I cook a lot of Asian cuisines which have a plethora of pastas, so I'd like to see them part of the list, that was my only qualm.  Thanks fr your guys input.--Christopher Allen Tanner, CCC 16:54, 14 September 2007 (UTC)


 * I agree that we should rename or otherwise disambiguate, and create one or more separate articles with non-Italian pastas. There are so many, and this list is long enough as it is.  Asian noodles are obviously a related but distinct subject.  If we can collect at least 8-10 non-Asian / non-Italian pastas that deserves its own article. They definitely shouldn't be interspersed because that makes the list harder to use.  Wikidemo 11:46, 18 October 2007 (UTC)


 * I tried to integrate other culture's pasta, but have a little trouble with the italo-centric lists. What are we to understand as "pasta-like" shape ????  Tubular I get, strand o.k., but "shaped like dough"??  I also vote to rename the "common" column and put in where they are common/ originate. Otherwise we should indeed rename and split. Lisa4edit (talk) 07:17, 15 November 2008 (UTC)


 * The list is now heavily biased towards italian pasta. There are no Chinese or Japanese noodles, for example, and only a handful of non-Italian dumpling types. I see two ways out: (1) Rename this article "List of italian pasta types" and create equivalent lists for "list of Japanese pasta types", "List of non-Italian Western pasta types", etc.; or (2) Keep the current name, and try to add all the non-Italian pasta types.  The first is easier but essentially sweeps the problem under the rug and creates a division tha is largely irrelevant.  The latter is harder but much more interesting to reders (who presumably come here for gastronomic reasons, not out of love for the culture of Italy).  All the best, --Jorge Stolfi (talk) 19:36, 2 January 2010 (UTC)

Cappelletti
Guys, cappelletti seems to be missing here.

http://images.google.com.br/images?svnum=100&um=1&hl=en&client=firefox-a&rls=org.mozilla:pt-BR:official&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=Cappelletti&spell=1

Can I add it?


 * Sure. Badagnani (talk) 13:02, 20 December 2008 (UTC)

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Verifiability and references
I think we should ask people adding a new kind of pasta to verify it with a citation. There are lots and lots of new pasta types coming on the market. Some may be notable; others could just be some given company's attempt to outclass its competition by creating a new shape and coming up with a funny name. So the link would establish that it's a shape worth covering. Not only that, the citation links would be handy for people who are curious to find out more, or to people who someday want to create an article for the pasta type. I'm going to add a few. Ideally it would be great if all the pasta shapes that don't have their own article have one or more citations here. Wikidemo (talk) 03:06, 13 July 2008 (UTC)

New varieties to add
See and. Badagnani (talk) 13:02, 20 December 2008 (UTC)

Ditali and ditalini
Several problems with this:
 * Ditalini (but not ditali) listed under "Short-cut extruded pasta" with a photograph
 * Both ditali and ditalini (again) listed under "Minute pasta"; but if these are supposed to be exclusive categories, no type can be listed in two places. If they are not exclusive (and listing in two places is acceptable) then if ditalini can also come under "Short-cut extruded" surely ditali can also.
 * Neither ditali nor ditalini listed in "List of pasta" although so many others are. They seem to me more different from other types than some listed types are from one another; the criterion for having separate articles on them all does indeed need careful review.
 * "List of pasta" is a vague almost ungrammatical title; surely it should be "List of articles on individual types of pasta" but that is so much longer and threfore I am asking for views, not just doing it
 * I am pretty sure, going by what we can see of the entire dish on which it is shown, that the photo under "Short-cut extruded pasta", supposedly of ditalini, is in fact too large to be that, and is ditali. I speak from having some real ditali, so labelled on the package, in my kitchen and having just cooked and eaten some last night.
 * Cooked, ditali are almost big enough to go as a ring on a child's little finger. Ditalini being smaller could perhaps be described as "minute" but I don't think ditali should be listed there at all. It is not by any means tiny like the other types under "Minute pasta".

I make none of these changes here unilaterally; there are evidently some pasta aficionados --- if such a Spanish term is acceptable in an Italian setting --- who take all this very seriously. I await their views. Iph (talk) 14:04, 29 August 2010 (UTC)

To add
Gobbetti. Badagnani (talk) 05:24, 3 July 2009 (UTC)

Pronunciation column
Someone started adding a column with pronuciations. This does not seem a good idea because All the best, --Jorge Stolfi (talk) 06:29, 13 January 2010 (UTC)
 * 1) Most pastas have articles, and all should eventually have them; and the pronuciation must be given in those articles anyway. Giving the same information in two or more places has drawbacks and should be done only when necessary.
 * 2) The table is already too cramped especially for users with smaller screens. We just removed a column "common or rare" and reduced the image sizes to alleviate this problem. Perhaps we should remove also the "translation" column too.
 * 3) The pronuciation of Italian words is superfluous for those who know a bit of Italian; while those who don't know Italian must pronounce the words after the fashion of their own languages anyway.  E.g. Italian spaghetti is pronounced something like "espaghèti" in Brazil, and the "correct" US-English pronunciation of many Italian words sounds equally "wrong" for Italians too.  So which pronunciation are we going to give? (remember that this is the English wikipedia).
 * 4) If we must add the pronunciation, it can be placed in the same column as the literal translation with a  between the two.  That saves screen space because those cells are often half-full anyway.
 * PS. Furthermore the pronuciation entries do not seem to be correct IPA; they seem to be a mix of IPA, Italian spelling, and English pronunciation hints. The IPA for cappellini is more like [kaːpeː'lini] than [kapel'lini] (but I do not know IPA either). --Jorge Stolfi (talk) 06:41, 13 January 2010 (UTC)
 * PPS. Also, those readers who can read IPA symbols like ʃ and ʒ probably do not need any help with Italian pronunciation. By the way, I see that you are a newly registered editor. Please feel welcome; but rather than entering pronunciations in this rather boring aricle, why don't you help write the missing pasta articles? All the best, --Jorge Stolfi (talk) 06:47, 13 January 2010 (UTC)

Macaroni
Why is macaroni missing?! Is it not considered a type of pasta but a style of production? The article suggests the term is not clear cut; but it's really odd for lots of other pasta types referred to as a "smaller/larger kind of macaroni" but have no entry for macaroni! •Λmniarix• (talk) 17:55, 10 February 2011 (UTC)
 * From Macaroni: "...the term refers not to the shape of the pasta, but to the type of dough from which the noodle is made". I don't mind either way, but perhaps it would be an idea to add it somewhere on the page (with a note if necessary) to address the question you have raised? If the purests don't like it, perhaps a new table could be created called "Other" or "Related"? GFHandel . 19:11, 10 February 2011 (UTC)


 * In most of the world the term 'macaroni' is used to describe the shape even if the original meaning is different. To leave it out is just snobbery. --comment by anonymous newbie —Preceding unsigned comment added by 202.40.218.20 (talk) 08:00, 29 April 2011 (UTC)

MACARONI IS A SHORT CUT PASTA THAT VARE USED FOR CASSOROLES. TO GO WITH VARIES SAUCES AND MEATS AND VEGETABLES. DUANE NOBLES — Preceding unsigned comment added by 45.47.196.183 (talk) 16:07, 19 July 2016

Cut numbers
If anyone would happen to know about cut numbers, could they please put them into this article please.--by Xsanda (visit my talk page) 19:03, 27 October 2011 (UTC)
 * From what I can tell, cut numbers are usually specific to the manufacturer, not universal, and including them here would probably be unencyclopedic. Ibadibam (talk) 22:36, 17 April 2013 (UTC)

scope
Considering the clear scope of the pasta article, shouldn't the noodles from other societies than Italian be removed from here? --Cold Season (talk) 22:02, 19 September 2013 (UTC)


 * Just to throw out another option, should we consider renaming this "List of noodles"? Ibadibam (talk) 22:32, 19 September 2013 (UTC)

Both Fuzi and Pljukanci, typical Istrian pasta forms, are missing. Whilst Istria is part of Croatia, Istria was part of Italy between the two world wars and has had an Italian speaking minority for centuries. Fuzi are squares of thin flat pasta about 40mm per side rolled into tubes on the diagonal and Pljukanci is pasta dough rolled between the hands to create cylindrical pasta about 50mm long and 6mm in diameter. (I live in Istria and make these at home) — Preceding unsigned comment added by Istracpsboss (talk • contribs) 22:57, 3 October 2013 (UTC)

Missing Noodle
I would add Rachette ("rackets")--the tennis racket-shaped pasta--under "Decorative Shapes," but alas I am not sure how to add a photo with it. Can someone please do this? That is possibly my favorite shape of all, and the list is incomplete without it. ;) Hitherandyon (talk) 01:49, 28 October 2013 (UTC)

Noodles
I really don't understand what there is to discuss. Someone has started adding every types of cereal-based staple food ignoring the meaning of the word pasta. Apart from the fact that this term refers exclusively to Italian cuisine, it may be true that some types of pasta have something in common with the Asian noodles, but there are also some types, like lasagna or ravioli, which are completely another thing. In summary, some types of pasta such as spaghetti can be defined as noodles, but noodles can't be defined as pasta.--Enok (talk) 08:33, 28 October 2013 (UTC)
 * Agreed. Pasta is pretty clear that it's part of Italian cuisine; I would never call Asian noodles pasta. That was pretty dumb to replace all the instances of "pasta" with "noodles" when the article is about pasta, not noodles. The contents of pasta and noodles, which you also replaced without reason, also make the difference obvious. Reywas92 Talk 15:20, 28 October 2013 (UTC)


 * I saw a document about pasta, and one section of it told about noodles. Noodle article has this: In American English usage, the word "noodle" is an inclusive term that denotes flour paste products in various shapes. nuudeli has this: Nuudeli on nauhamainen pastavalmiste. which means "noodle is ribbon-like pasta product", just as I thought. Maybe it could be interpreted differently in different countries? 85.217.43.200 (talk) 03:05, 3 January 2014 (UTC)

Mostaccioli
The article states that "mostaccioli" means "mustache like things." The Italian word for mustache is "baffi," so that etymology is dubious. In Italy, "mostaccioli" are spicy cookies filled with nuts and/or fruit, often with a chocolate glaze. The origin of the word is from the Latin  mustaceum, a cake made out of “must,” or unfermented grape juice, seeds, meal and spices like bay and anise. I would like to see some citation backing the "mustache" reference, or some research into how the name for a cookie came to be applied to penne pasta in the US. Cal Fallon (talk) 12:34, 23 February 2015 (UTC)
 * Here's what the unabridged OED has to say (reproduced here since it's a subscription-only site):"Probably < Italian mostaccioli, plural of mostacciolo (1548 as mostazzoli, plural) sweet spiced biscuit < classical Latin mustāceum sweet cake made of must ( < mustum must n.1 + -āceum, neuter of -āceus (see -aceous suffix); compare Italian regional (Piedmont) mostaceu sweet biscuit) + Italian -olo, diminutive suffix (see -ule suffix); both the biscuits and the pasta tubes typically have a rhomboid shape. The English word is freq. explained by popular etymology as < Italian regional mostaccio (Italian mustacchio) moustache n."
 * I personally don't find it super convincing that the fact they're both rhomboid parallelograms should explain the name, as they don't look terribly much like the cookies. But the 'mustache' etymology isn't any more convincing. Ibadibam (talk) 19:55, 23 February 2015 (UTC)

To add: strascinati
To add to list: strascinati http://www.bellaitaliaproducts.com/en/products/strascinati-pugliesi/

173.89.236.187 (talk) 22:53, 17 June 2015 (UTC)
 * It even has its own page on Italian wiki: Strascinati, where it's identified as a subtype of orecchiette. Ibadibam (talk) 23:14, 17 June 2015 (UTC)

Removal of pellizzoni
I was alerted by a fellow student at the University of Waterloo that pellizzoni was inserted into this list as a prank, in reference to a professor by that name. Whether that is or isn't true, the only references to this type of pasta appear to be this article and other derivative works. Contrasted to the multiple references to other pasta types (in real publications, recipes, dictionaries etc.), I am inclined to believe that this type of pasta is not genuine, decided to be bold and removed it. I invite any further discussion from those who say otherwise, as an omission is as bad as a fake inclusion in my book. ~Sp K 23:41, 2 September 2014 (UTC)
 * After some searching, I found the edits, made by a UW IP (129.97.124.38), which seem to corroborate his story. ~Sp K 23:50, 2 September 2014 (UTC)
 * It gets worse. Apparently this Rick Steves guide, published after the pellizzoni edits to this article, claims it as a genuine pasta type. I'd have to guess that they lifted it from here. We really can't accept any source published after August 9, 2012. Ibadibam (talk) 21:17, 15 September 2015 (UTC)

Biciclette
I don't yet have permissions to upload an image, but have managed to add a row for 'Biciclette' pasta. A picture, taken just now by me, with all rights waived, is available at dione.no-ip.org/~alexis/Biciclette.jpg. Could somebody with more privileges than me please attach it? (Otherwise I do it after some time, when I've done enough non-anon edits elsewhere to have accumulated the privileges myself.) Thanks. Alexis 14:15 1 June 2014 (UTC)
 * It's a great picture and I'm happy to upload it for you. Can you specify what kind of license you'd like to apply? Common choices are:
 * Creative Commons Attribution-Share Alike (recommended by Wikimedia)
 * Creative Commons Attribution – same as above but without the copyleft requirement that derivative works remain free
 * GNU Free Documentation License
 * Full release into the public domain
 * Ibadibam (talk) 18:30, 2 June 2014 (UTC)

Creative Commons Attribution-Share Alike is fine, thanks. Alexis 14:33 6 April 2016 (UTC)
 * at File:Biciclette.jpg Ibadibam (talk) 20:05, 6 April 2016 (UTC)

Radiatori
The article states "Shaped like radiators, they were created in the 1960s, by an industrial designer." The article Radiatori states that "Although it is rumored that they were created in the 1960s by an industrial designer, their invention was actually between the First and Second World War." Which of these is correct, and which should be changed? --130.160.146.244 (talk) 00:39, 19 April 2016 (UTC)
 * We need better sources. The cited source in Radiatori may have a bibliography, but someone will need to get their hands on a hard copy to read it. Ibadibam (talk) 23:20, 19 April 2016 (UTC)
 * I obtained a copy of the source, The Geometry of Pasta, from my local library. It cites no sources whatsoever, and is primarily a cookbook, albeit with more introductory and explanatory text than most. I wouldn't say it's a great source, and given its 2010 publication, we can't rule out that it didn't borrow heavily from this very article. Ibadibam (talk) 19:35, 28 April 2016 (UTC)

Spaghetti in the image
In the image showing various types of long pastas, spaghetti is there twice: once as a black pasta, with a single hairpin twist, twice as long as most of the others, and once in the "regular" shape and colour most people will be familiar with.

I think that's highly confusing. 2001:981:4B0C:1:B97F:5448:AD28:8B66 (talk) 13:46, 28 July 2017 (UTC)

Rotolo
I'm missing the rotolo. Barbara Touburg (talk) 14:00, 4 October 2017 (UTC)

Fresine?
I had intended to buy linguini and found that what I actually bought was fresine. Now, I'm unable to find an article on fresine to tell how it compares to fetuccini (is it wider or narrower? It's definitely wider than linguini), and it doesn't show up in your "complete" list of pasta. If you could create an article on fresine and a section in this article, that would be great. Thanks.68.53.153.55 (talk) 19:56, 26 July 2017 (UTC)


 * I found a website (http://www.food-info.net/uk/products/pasta/shapes.htm#tagliatelle) that lists Fresine as a synonym for Tagliatelle. I will add this to the description of Tagliatelle. PieThrowerChamp (talk) 15:29, 7 November 2017 (UTC)

Synonyms Column
I noticed that many of the pastas have multiple synonyms. Because of this, I think it would be a good idea to add a column for the synonyms. There is a good website (http://www.food-info.net/uk/products/pasta/shapes.htm) that has synonyms for most pastas. PieThrowerChamp (talk) 15:40, 7 November 2017 (UTC)
 * Yes, that would probably help simplify the list as well. Although in that regard shouldn't we call it variations? That would help lump together things like penne and penne lisce, or spaghetti, spaghettini and spaghettoni Popo le Chien throw a bone 15:15, 30 November 2017 (UTC)

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Region
It would be great to add a column to include the region of Italy where each type of pasta originated. To this day Italian food is very regional; someone from Bologna for example wouldn't think of having spaghetti Bolognese! — Preceding unsigned comment added by Rileypie (talk • contribs) 23:29, 29 August 2016 (UTC)


 * This would be good, as the table is sortable. Andy Mabbett ( Pigsonthewing ); Talk to Andy; Andy's edits 22:31, 18 January 2018 (UTC)
 * I've added a column labeled "origin or main area of consumption". I suspect we'll find many competing claims of having produced the original this or that, so having a broader denomination should help defuse conflictual claims. Generally speaking, quite a few industrial shapes have no particular origin. Popo le Chien throw a bone 10:40, 24 January 2018 (UTC)

Fettuccine
The translation for "Fettucce" and "Fettuccine" is incorrect. It is true that the word comes from "fetta", literally "slice", but "fettucce" is specifically the plural of "fettuccia", which refers to some strong tape used by tailors to reinforce seams, like twill tape or webbing, or similar. Just GIS "fettuccia", as a reference. The term "fettuccine" means "little fettucce". So, a closer translation would be "ribbons" and "small ribbons", or "tapes" and "small tapes" rather than "slices", which makes sense given the shape of this kind of pasta. 87.14.234.45 (talk) 23:43, 15 August 2018 (UTC)
 * Done. The source there did say ribbons anyway. Vaselineeeeeeee★★★ 00:00, 16 August 2018 (UTC)

Adapting for mobile view
Hiya, in case you missed it, there's now more mobile than desktop views on WP. If you look at this list on mobile you'll notice that only the H1 paragraphs will fold - meaning that there is a huge imbalance when once clicks on "varieties" and all seven categories of pasta are displayed at once. I woudl suggest we remove this "Varieties" heading so that all subsections remain separately folded on mobile view and become therefore more mobile reader friendly. Popo le Chien throw a bone 12:23, 9 February 2018 (UTC)


 * Tables look bad on mobile, specifically in that they are too wide for a phone screen. I don't know if there is a good solution, but it could use a bit of thought. PieThrowerChamp (talk) 21:23, 21 January 2019 (UTC)

Rotolo
I was looking for rotolo, but it isn't there. Barbara Touburg (talk) 11:47, 23 January 2019 (UTC)
 * edit: It's here now. Thanks! Barbara Touburg (talk) 17:22, 7 April 2019 (UTC)

Re-arranging sections and section names
I'm currently going through the Encyclopedia of Pasta (Zanini de Vita, 2009) which categorizes pasta as pasta corta (short), lunga (long), ripiena (stuffed), pastina (soup), strascinati (stretched) and gnocchi/gnocchetti (there's also a couple of outliers with the "unusual shape" tag). It seems to me that would be a better source and sorting rule than what is currently seen in the article (I particularly take issue with the "decorative shape" section), but wanted to test the waters here before rearranging the whole thing. Popo le Chien throw a bone 10:24, 25 April 2019 (UTC)
 * That seems reasonable to me. Vaselineeeeeeee★★★ 12:35, 25 April 2019 (UTC)
 * ✅ Popo le Chien throw a bone 09:17, 29 April 2019 (UTC)

Ditalini and Bonnetti
Ditalini is little ditali. Also, bonnetti. little bonnets.

2601:18C:4303:A830:9CD3:D282:AB88:2BBB (talk) 21:45, 17 February 2020 (UTC)

Cascatelli
As fellow observers of the pasta world may have noticed, the Sporkful podcast has created a new pasta shape called Cascatelli. Though it has been manufactured and is available to buy, because of its newness (the podcast series stated airing on March 1, 2021) I think there is room for debate on whether this shape should be included in the list. We have already had at least one anonymous editor who added it. My personal opinion is that we should wait, but I am open for discussion. PieThrowerChamp (talk) 20:58, 25 March 2021 (UTC)
 * Needs a WP:RS source to confirm it is a real new shape. Zefr (talk) 21:10, 25 March 2021 (UTC)

To add to article
To add to this article: Cassulli (from Carloforte). 173.88.246.138 (talk) 02:42, 17 October 2022 (UTC)

Why does each pasta have its own article?
Most articles about the pasta shapes are very small, with the same information presented on the table. Baudshaw (talk) 01:03, 10 February 2023 (UTC)


 * Yes, lots of short, non-notable shapes. If they're duplicative, you can WP:Redirect them to this page. Reywas92Talk 03:47, 10 February 2023 (UTC)