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Pasta Numbering System

La Molisana Pasta Numbering System (Especially Spaghetti)

La Molisana uses a numbering system (e.g., No.15, No.16, No.77) on their packaging to identify specific pasta shapes and variations. These numbers are like unique ID codes for each format, helping distinguish sizes, thicknesses, and shapes within their classic range.

Each La Molisana pasta has its own ID Number🪪

Each number represents their origin, taste, and most appropriate cooking method.

Today, let me decipher the numbers of some of the most popular pasta for you🍝

Spaghetti Specifics:

👑Classic Royal Set

No.15 Spaghetti Pasta: The standard classic spaghetti. Medium thickness, round long strands. The most popular and versatile everyday spaghetti. Cooking time: around 10 minutes.

No.16 / Thin Spaghetti (Spaghettini) : Thinner version of spaghetti. Cooks faster, great for lighter sauces, seafood, or oil-based dishes.

Other variants may include N°15C or similar for specific cuts/packs.

#6 - Linguine Flat Pasta: Spaghetti's good brother, flat noodles are easier to hang with creamy sauce!

#28 - Fusilli Screw Powder: Excellent juice hanging ability, spiral texture locks in the essence of the sauce!

#66 - Farfalle Rigate Butterfly Powder: A favorite for kids and girls, 100 points 🦋

🌀 Q bouncy mouthfeel set

#55 - Chifferi Rigate Macaroni: The crescent-shaped macaroni is unbeatable in baking, cooking, and making salads🥣

#20 - Penne Rigate Long Straight Pasta: The slanted cut design is best paired with rich and flavorful sauces.

#108 & #308 - Fusilli Corti/Lunghi Bucati Curling Powder (Short/Long): The hollow design of the curling powder, smooth and bouncy, brings you a double surprise!

❤️ Special limited group

#1000 - Rigacuore Heart-Shaped Pasta: The romantic representative of heart-shaped pasta 🫶🏻

Use it to cook Valentine's Day/anniversary dinner, full of ceremony, crush your partner!

General Meaning of Numbers

Lower numbers (e.g., 5–17) — Often long pasta like spaghetti, linguine, fettuccine.

Higher numbers (e.g., 28, 77, 100+) — Short pasta shapes like fusilli, mafalda, penne, etc.

The numbers are brand-specific identifiers rather than universal thickness standards (though similar brands sometimes align roughly). They represent the exact shape in La Molisana’s lineup of over 26 classic formats.

This system makes it easy for consumers and retailers to reorder the exact type. For example:

Mafalda Corta (波浪闊條麵 from your previous request) → Often No.77.

Fusilli → Commonly No.28.

A full chart of common La Molisana numbers

編號 (Number)	English Name	繁體中文名稱	Short Bilingual Description
N°15	Spaghetti	意大利麵 / 長意粉	EN: Classic medium-thick round spaghetti. Perfect all-rounder for tomato, meat, or oil-based sauces. Firm al dente texture. 繁: 經典中等粗細圓形意大利麵，百搭番茄、肉醬或油醬，彈牙耐煮。
N°16	Thin Spaghetti / Spaghettini	幼意大利麵	EN: Thinner spaghetti, ideal for light seafood, garlic oil, or delicate sauces. Cooks faster. 繁: 較幼身意大利麵，適合海鮮、蒜油或清淡醬汁，烹煮時間短。
N°5	Fettuccine	闊蛋麵 / 費圖奇尼	EN: Flat wide egg-style ribbons (though durum version). Excellent with creamy or rich meat sauces. 繁: 扁闊條麵，適合奶油或濃郁肉醬，掛醬力強。
N°6	Linguine	扁意大利麵 / linguine	EN: Flat, narrow ribbons. Great for seafood, pesto, or clam sauces. 繁: 扁身幼帶狀麵，適合海鮮、青醬或蛤蜊醬。
N°12	Bucatini	粗通心粉 / Bucatini	EN: Thick hollow spaghetti. Perfect for hearty sauces as the hole captures flavor. 繁: 粗身中空意粉，醬汁能流入中心，風味更佳。
N°17	Angel Hair / Capellini	天使細麵	EN: Very thin delicate strands. Best with light sauces or broths. Quick cooking. 繁: 極幼天使麵，適合清淡醬汁或湯麵，快速煮熟。
N°28	Fusilli	螺旋麵 / 捲捲粉	EN: Corkscrew spirals. Excellent sauce grip for pasta salads, baked dishes, and rich sauces. 繁: 螺旋捲曲麵，掛醬力極強，適合沙拉、焗烤或濃醬。
N°77	Mafalda Corta	波浪闊條麵 / 瑪法爾達短麵	EN: Short wavy ribbons with ruffled edges. Like mini lasagne. Great for baked or hearty sauces. 繁: 短波浪闊條（皺邊），似迷你千層麵，適合焗烤或濃醬。
N°60A	Anelli / Ring Pasta	圈形麵 / Anelli	EN: Small ring-shaped pasta. Traditional for soups or baked casseroles. 繁: 小圈形麵，常用於湯品或焗烤料理。