Below is a list of all known varieties for Ricciutelli. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ricciutelli (Bronze-Cut) | Short, thick, curled pasta extruded through bronze dies to maximize sauce adhesion. |
| Ricciutelli (Dried) | The standard dried, shelf-stable version of the pasta. |
| Ricciutelli (Egg Dough) | Short, thick, curled pasta made with egg-enriched dough. |
| Ricciutelli (Gluten-Free) | Short, thick, curled pasta made from alternative flours. |
| Ricciutelli (High-Protein Blend) | Curled pasta made with a blend of semolina and legume flour for increased protein. |
| Ricciutelli (Spelt Blend) | Curled pasta made with spelt flour for a softer bite. |
| Ricciutelli (Spelt Flour) | Thick, curled pasta made from spelt flour, known for its dense chew. |
| Ricciutelli (Tomato/Red) | Curled pasta infused with tomato puree for a red color and subtle sweetness. |
| Ricciutelli (Tricolor) | Short, curled pasta featuring three colors for visual appeal. |
| Ricciutelli (Whole Wheat) | Curled pasta made from whole wheat flour, offering a dense, satisfying chew. |