<Tr> <Td> </Td> <Td> Trenette </Td> <Td> Thin ribbon ridged on one side . Slightly thicker than linguine . </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Tripoline </Td> <Td> Thick ribbon ridged on one side </Td> <Td> </Td> <Td> Signorine </Td> <Td> </Td> </Tr> <Table> <Tr> <Th> Image </Th> <Th> Type </Th> <Th> Description </Th> <Th> Translation </Th> <Th> Synonyms </Th> <Th> hide Origin or main area of consumption </Th> </Tr> <Tr> <Td> </Td> <Td> </Td> <Td> </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Anelli, anelloni, anellini, anelletti </Td> <Td> Short tubular, or annular - shaped, pasta sometimes with ridges on the inside or outside . </Td> <Td> Rings, small rings . </Td> <Td> Anelloni d'Africa (large rings) </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Calamarata </Td> <Td> Wide ring shaped pasta </Td> <Td> Squid - like </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Calamaretti </Td> <Td> </Td> <Td> Little squids </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Casarecce </Td> <Td> Short lengths extruded into a S shape . </Td> <Td> From casereccio meaning homemade . </Td> <Td> Casarecci, Cesariccia </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Cavatappi </Td> <Td> Corkscrew - shaped macaroni . </Td> <Td> Corkscrews </Td> <Td> Cellentani, amori, spirali, tortiglioni, or fusilli rigati . </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Chifferi </Td> <Td> Short and wide macaroni . Can be smooth (lisce) or furrowed (rigati). </Td> <Td> From the Austrian cookies Kipferl . </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Fagioloni </Td> <Td> Short narrow tube </Td> <Td> Large beans </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Fusilli </Td> <Td> Long, thick, corkscrew - shaped pasta that may be solid or hollow . </Td> <Td> The word fusilli presumably comes from Italian: fuso, meaning "spindle". </Td> <Td> Eliche, girandole, rotini, tortiglioni, spirali </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Fusilli bucati </Td> <Td> A hollow version of Fusilli . Note: different shapes can be attached to this name . Can be long, short or twined (lunghi, corti or gemellati). </Td> <Td> Holed spindles </Td> <Td> Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco . </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Gemelli </Td> <Td> A single S - shaped strand of pasta twisted in a loose spiral . </Td> <Td> The name derives from the Italian for twins . </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Gomiti </Td> <Td> Elbow maccheroni, furrowed . </Td> <Td> From gomito, "elbow". </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Maccheroni </Td> <Td> Tubes, either bent or straight </Td> <Td> From Greek for food made from barley </Td> <Td> Macaroni (outside of Italy), maccheroncini </Td> <Td> Naples </Td> </Tr> <Tr> <Td> </Td> <Td> Maccheroncelli </Td> <Td> Hollow tube - shaped pasta that is slightly smaller than a pencil in thickness </Td> <Td> Small maccheroni </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Marziani </Td> <Td> Short spirals </Td> <Td> Martians (refers to the antennae of cartoon martians) </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Mezzani pasta </Td> <Td> Short curved tube </Td> <Td> Half - size ones </Td> <Td> Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Mezze penne </Td> <Td> Short version of penne </Td> <Td> Half - pens </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Mezzi bombardoni </Td> <Td> Wide short tubes </Td> <Td> Half bombards </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Paccheri </Td> <Td> Large tube pasta often topped with sauce or stuffed with ingredients . May collapse under own weight when cooking . </Td> <Td> from Napolitan paccharia, "Slaps" with a depreciative - ero to indicate something common . The name has been ascribed to a slapping sound they may make when eaten . </Td> <Td> </Td> <Td> Naples </Td> </Tr> <Tr> <Td> </Td> <Td> Pasta al ceppo </Td> <Td> Sheet pasta that is similar in shape to a cinnamon stick </Td> <Td> Log - type pasta </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Penne </Td> <Td> Medium length tubes with ridges, cut diagonally at both ends . They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker . </Td> <Td> Pens (after a quill pen) or feathers . </Td> <Td> Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina, mostaccioli, penne a candela, penne di natale / natalini, penne di ziti / zitoni . </Td> <Td> Lazio </Td> </Tr> <Tr> <Td> </Td> <Td> Penne ricce </Td> <Td> Curled penne variant, usually grooved . </Td> <Td> Curly penne . </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Rigatoncini </Td> <Td> Smaller version of rigatoni </Td> <Td> Small lined ones </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Rigatoni </Td> <Td> Medium - Large tube with square - cut ends, sometimes slightly curved . Always grooved, and straight or bent depending on extrusion method . </Td> <Td> From rigare, "to line, furrow, groove". </Td> <Td> Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati </Td> <Td> Lazio </Td> </Tr> <Tr> <Td> </Td> <Td> Sagne' ncannulate </Td> <Td> Long tube formed of twisted ribbon </Td> <Td> Caned lasagne </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Sedani </Td> <Td> Slightly larger than maccheroni with a similar slight bend . Can be smooth (lisce) or furrowed (rigati). </Td> <Td> From sedano, "celery" </Td> <Td> Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d'elefante if smooth . </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Spirali </Td> <Td> Spiraled tubes </Td> <Td> Spirals </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Spiralini (Scharfalini) </Td> <Td> Tightly coiled spirali </Td> <Td> Little spirals </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Tortiglioni </Td> <Td> Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta . </Td> <Td> From Latin torquere, "to twist" </Td> <Td> Elicoidali </Td> <Td> Campania, Lazio </Td> </Tr> <Tr> <Td> </Td> <Td> Trenne </Td> <Td> Penne shaped as a triangle </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Tuffoli </Td> <Td> Ridged rigatoni </Td> <Td> </Td> <Td> </Td> <Td> </Td> </Tr> <Tr> <Td> </Td> <Td> Ziti </Td> <Td> Long, narrow hose - like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook . 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 . </Td> <Td> Bride and bridegroom (ziti is plural) in Sicilian dialect . </Td> <Td> Boccolotti, zitoni, zituane, candele, ziti candelati </Td> <Td> Southern Italy </Td> </Tr> </Table> <Tr> <Th> Image </Th> <Th> Type </Th> <Th> Description </Th> <Th> Translation </Th> <Th> Synonyms </Th> <Th> hide Origin or main area of consumption </Th> </Tr>

What is the proper name for spiral pasta