A type of pasta found in Romagna. It is like grooved penne, rolled and quill-shaped; a hollow, ribbed cylinder. Unlike many such pastas it is not made in long tubes which are then cut, but from small squares of pasta rolled around a dowel on the diagonal. To make the grooves they are then rolled over a ridged board. This all makes for a fantastically labour-intensive process. They are generally served with meat ragù or a ham and cream sauce of some kind.