User:Popo le Chien/sandbox

Long- and medium-length pasta

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

Barbina ("Little beards").

Thin strands, often coiled into nests.

Bigoli (also Fusarioi^[1]).

Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.^[1]

From Veneto^[1].

Bucatini ("Hollow straws"^[2] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".)

Also called: boccoloti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati^[3][4].

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

From Lazio.

Capellini ("thin hair").

Also called: capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi^[4][5]

Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.

Fedelini ("Little faithful ones")

Also called: n/a

Very thin spaghetti^[6]

Maccheroni alla molinara ("The miller’s wife’s pasta").

Very thick, long, hand-pulled pasta.

From Abruzzo.

Table

Image	Type	Description	Translation	Synonyms	Origin or main area of consumption
	Barbina	Thin strands, often coiled into nests	Little beards
	Bigoli	Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[1]			Veneto[1]
	Bucatini	Thick spaghetti-like pasta with a hole running through the center	Hollow straws[2] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".		Lazio
	Capellini		Thin hair
	Fedelini	Very thin spaghetti[6]	Little faithful ones
	Maccheroni alla molinara	Very thick, long, hand-pulled pasta.	The miller’s wife’s pasta		Abruzzo
	Matriciani	Similar to perciatelli, but folded over rather than hollowed out
	Perciatelli	Identical to bucatini	From perciare, "to hollow"	Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[4]
	Pici	Very thick, irregular and long, hand-rolled pasta.[7]	From appiciare, "to stick".[7]	Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[7][8]	Tuscany[7]
	Spaghetti	A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[9] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[10]	"Little strings".[2] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[9]	Vermicelli, fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti, spaghettini, spaghettoni[4][10]
	Vermicelli	A traditional pasta round that is thicker than spaghetti (refers in U.S. to a style thinner than spaghetti)	Worms[2]
	Vermicelloni	Thick vermicelli	Large worms
	Ziti	Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[11] 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.[11]	Boccolotti, zitoni, zituane, candele, ziti candelati[4][11]	Southern Italy[11]