Below is a list of all known varieties for Tubetti. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Tubetti (High-Protein Blend) | Small tubes made with high-protein flour for soups and stews. |
| Tubetti (Mezze/Half-Cut) | Tubetti cut into half-lengths, often used in thick, tomato-based stews. |
| Tubetti (Rigate/Ridged) | Small tubes with ridges, helping them adhere to hearty bean soups and stews. |
| Tubetti (Smooth/Lisci) | Smooth, non-ridged short tubes. |
| Tubetti (Tricolor) | Small tubes featuring plain, spinach, and tomato doughs. |
| Tubetti (Whole Wheat) | Short tubes made from whole wheat flour. |
| Tuffoli | A small, ridged, tubular pasta shape. |