Chifferi Pasta: Ridged Elbows for Mac and Cheese, Salads and Soups

By Syed Yasararafat · Updated November 7, 2026 · Pasta Shape Guides

Chifferi are short, curved, hollow pasta tubes made from durum wheat semolina, a close relative of elbow macaroni with a deeper curve and, in the ridged chifferi rigati version, grooves along the outside. The curve and the hollow centre make them good for cheese sauces, baked dishes, pasta salads and chunky soups. De Cecco publishes a chifferi rigati recipe if you want a brand’s view. Shape names vary by maker, so check the pack.

Chifferi Compared With Similar Shapes

Chifferi lisci (smooth) suit light soups and smooth sauces. Rigati suit thicker and chunkier ones.

How to Cook Chifferi

1. Use a large pot of well-salted boiling water.
2. Add the pasta and stir during the first minute or two.
3. Cook for the packet time minus a minute or two if you will finish it in sauce. Dried chifferi usually takes 7 to 10 minutes.
4. Save a cup of the water and drain.
5. Finish the pasta in the sauce for 30 to 60 seconds, with a splash of the water.

For baked dishes, cook it 2 to 3 minutes short of the packet time. Transfer pasta to the sauce while it is still wet; do not shake it dry. The water science guide explains why, and the pasta cooking guide covers the basics.

Best Sauces

• Cheese sauce or béchamel: the hollow tubes hold the sauce, which is why chifferi suits mac and cheese.
• Smooth tomato sauce: coats the curve evenly.
• Chunky vegetable ragù: courgette, aubergine and peppers lodge in the ridges.
• Meat sauce: small pieces of mince or pancetta settle in the bend.
• Butter, herbs and Parmesan: a light option.
• Beans and legumes: chifferi are a good size for pasta e fagioli.
• Tuna or small prawns: in a light oil-based sauce.

See the pasta pairing guide for the reasoning.

Recipe 1: Creamy Chifferi (Mac and Cheese Style)

Serves 4.

• 400 g chifferi
• 2 tablespoons butter
• 2 tablespoons plain (all-purpose) flour
• 2 cups warm milk
• 1½ cups grated cheese (cheddar, mozzarella or a blend)
• Salt, pepper and a pinch of nutmeg

1. Cook the pasta until al dente, save ½ cup of the water and drain.
2. Melt the butter over medium heat, stir in the flour for 30 seconds, then whisk in the milk a little at a time until smooth and thick.
3. Lower the heat, stir in the cheese until melted and season.
4. Add the pasta and a splash of the water and toss.
5. Optional: put it in a baking dish and bake at 180 °C for 15 minutes until golden.

Recipe 2: Chifferi Pasta Salad

• 300 g chifferi
• Cherry tomatoes, halved
• Olives, sliced
• Mozzarella cubes
• Olive oil, lemon juice or a mild vinegar, salt and pepper

1. Cook the pasta until al dente, drain and cool completely.
2. Toss with olive oil and lemon juice so it does not stick.
3. Add the tomatoes, olives and mozzarella, season and chill for 20 to 30 minutes.

Keep it in the fridge and eat within 2 days.

Recipe 3: Vegetable Soup With Chifferi

• 150 g chifferi
• 1 litre vegetable or chicken stock
• 1 onion, 1 carrot, 1 celery stick, finely chopped
• Olive oil and salt

1. Soften the vegetables in olive oil.
2. Add the stock and bring to a simmer.
3. Add the pasta and cook until tender, 8 to 10 minutes.
4. Season and serve straight away.

If you will store leftovers, cook the pasta separately and add it when you reheat, or it will swell and soak up the broth.

Buying and Storing

Choose rigati for thick sauces and look for 100% durum wheat semolina. Keep dried pasta in an airtight container in a cool, dry cupboard. Cooked leftovers keep in the fridge for up to 3 days; reheat until steaming hot, about 74 °C.

Nutrition and Diets

Chifferi is ordinary durum wheat pasta: mostly carbohydrate, moderate protein and low fat. Whole wheat versions have more fibre. Gluten-free versions made from rice, corn, chickpeas or lentils exist; legume versions generally have more protein and fibre but cook differently. Standard chifferi contains gluten. It is vegan on its own, so the sauce decides the rest. Adding vegetables, legumes or fish makes a meal more balanced.

FAQs

Is chifferi the same as macaroni?

They are related. Chifferi is usually more curved and often ridged.

What can I use instead?

Elbow macaroni, gomiti or small rigatoni. For soup, ditalini works too.

Why does it split in the pot?

Usually a crowded pot or a violent boil. Use plenty of water and stir gently in the first two minutes.

Can I use it in pastitsio or casseroles?

Yes. Boil it 2 to 3 minutes short so it finishes in the oven.

Can I cook it ahead?

Cook it slightly under al dente, toss lightly with oil, store separately from the sauce and finish with a splash of water when you reheat.

More Pasta Guides

Browse the lumache guide, the pasta shapes guide and common cooking mistakes.

Related guides: if you can’t find chifferi, see the pasta substitution chart. For soup ideas, read best pasta for soup, and check the cooking time chart for similar shapes.

Syed Yasararafat

Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.