Beyond Penne: 7 Rare Italian Pasta Shapes You Should Know

Regarded by food historians as the rarest pasta in the world, Su Filindeu—which translates to “the threads of God”—is native to the Nuoro region of Sardinia [1]. As of 2025, it is estimated that fewer than ten women still know how to produce it by hand.

The process involves pulling and folding semolina dough into 256 incredibly thin strands, which are then stretched over a circular wooden frame (a fundu) in three overlapping layers to create a textile-like mesh. After sun-drying, the “fabric” is broken into shards and served in a rich sheep’s broth with sharp pecorino cheese. Even the technical engineers at Barilla reportedly failed to replicate this shape with machinery [1].

Corzetti (or Curzetti) are flat, coin-shaped pasta discs from the Ligurian coast. During the Renaissance, noble families used carved wooden stamps to emboss their family crests onto the dough as a display of wealth [3].

Beyond the aesthetic, these relief patterns serve a functional purpose: the stamps create a textured surface that captures delicate sauces like walnut cream or Genovese pesto. According to Italy Segreta, modern artisans still use hand-carved pear or maple wood stamps to print nautical or floral motifs on the discs.

Originating in the small village of Morgongiori, Lorighittas resemble intricate, braided rings or hoop earrings (the name derives from loriga, meaning ring). This pasta is made by twisting two thin strands of semolina dough together into a double helix and then closing the circle [2].

Each ring is made individually by hand, and it can take several hours to produce a single kilogram. This labor-intensive nature means Lorighittas remain a hyper-local delicacy, typically served with a hearty farm-style ragu of rooster or wild boar.

Commonly referred to as “Carnival Pasta,” Cinque Buchi is a geometric shape native to the province of Catania. It consists of five joined tubes: a large central hole surrounded by four smaller corner holes [3].

Local lore suggests the shape was created by accident centuries ago when a pasta maker botched a large order of macaroni [3]. Today, it is traditionally served during the pre-Lenten Carnival season. The multiple internal chambers provide massive surface area, making it ideal for the thick, chunky pork-based sauces synonymous with Sicilian celebrations.

Busiate is a tightly spiraled, corkscrew-like noodle from Trapani in Western Sicily. Unlike fusilli, which are twisted ribbons, Busiate are formed by winding a thin strand of dough around a special metal rod or a stem of local grass called busa [5].

This shape creates a hollow center and deep external ridges that are specifically engineered to hold Pesto alla Trapanese—a raw sauce made from almonds, tomatoes, garlic, and basil. While more common in Sicily than Su Filindeu, it remains rare in specialty shops outside of the island.

In the Val Camonica region of Lombardy, you will find Pì Fasacc’, which translates to “swaddled babies.” This stuffed pasta mimics the appearance of an infant wrapped in a blanket. The dough is folded and braided over a filling made from local mountain cheeses (like Silter), breadcrumbs, and butter [2].

Unlike the more uniform ravioli found in commercial kitchens, Pì Fasacc’ is a rustic, artisanal shape that reflects the peasant history of the Italian Alps. It is traditionally served simply with “burnt” butter and sage to allow the cheese filling to shine.

Created by the Gragnano Pasta Factory in 2009, Caccavelle holds the record for the world’s largest pasta shell [3]. Each individual shell weighs approximately 50 grams and measures about 4 inches in diameter [4].

The name means “pot” in the Neapolitan dialect. Because of its size, Caccavelle is served as a single-portion meal, often stuffed with mozzarella, ricotta, and meatballs, then baked in a bowl. It represents a modern addition to Italy’s “rare” list, as its production is limited to high-end artisanal factories in the Campania region.

• Regional Diversity: Most rare pasta shapes survive only because of local festivals (Sagra) and elderly cooks passing down manual techniques that machines cannot replicate.
• Engineering Purpose: Unique shapes like Cinque Buchi or Corzetti are not just decorative; they are engineered for “sauceability”—the ability to hold specific types of regional sauces.
• Sardinia is the Epicenter: Sardinia remains the most significant geographic region for preserving “extinct” pasta, housing Su Filindeu, Lorighittas, and Fregola.

Action Plan for the Pasta Enthusiast

1. Look for Regional Certification: When shopping, look for “PAT” (Prodotti Agroalimentari Tradizionali) on labels, which indicates a product is recognized as a traditional regional food of Italy.
2. Use Specialty Importers: Avoid standard supermarkets if searching for these shapes. Use importers like Gustiamo or Sfoglini to find artisanal varieties like Busiate or Corzetti.
3. Try High-Egg Varieties: If you prefer rich textures, seek out Tajarin from Piedmont, which traditionally uses 40 egg yolks per kilogram of flour [5].
4. Pair Correctlly: For light vegetable sauces, use flat or embossed discs (Corzetti). For chunky meat sauces, use multi-chambered tubes (Cinque Buchi).

Exploring these shapes is more than just a culinary experiment; it is a way to preserve a dying art form. While you may not be able to hand-pull Su Filindeu tomorrow, trying these regional varieties brings the diversity of the Italian kitchen to your home. For more accessible but still nutritious options, you can also explore our 12 healthy Italian pasta recipes your family will love.