List of pasta  There are many different varieties of pasta. They are usually sorted by size, being long ("pasta lunga"), short ("pasta corta"), stuffed ("ripiena"), cooked in broth ("pastina"), stretched ("strascinati") or in dumpling-like form ("gnocchi/gnocchetti"). Yet, due to the variety of shapes and regional variants, "one man's "gnocchetto" can be another's "strascinato"". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called "ruote" in Italy and "wagon wheels" in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian pasta names often end with the masculine plural suffixes "-ini", "-elli", "-illi", "-etti" or the feminine plurals "-ine", "-elle" etc., all conveying the sense of "little"; or with "-oni", "-one", meaning "large". Other suffixes like "-otti" ("largish") and "-acci" ("rough", "badly made") may also occur. In Italian, all pasta type names are plural. Each pasta has its own unique purpose. For example, penne and fusilli can hold more sauces than spaghetti due to their hollow shapes. Additionally, the choice of pasta can be used to complement the consistency of sauces used in the cooking process. These choices, however, are mostly due to tradition and habits. Long pasta may be made by extrusion or rolling and cutting. Short cut pasta ("pasta corta") are mostly made by extrusion. "Strascinati" are mostly hand-made disks of pasta dragged ("strascinato") across a wooden board. Orecchiette are the typical example. These are small types of pasta, mainly used in soups, many of which belong to the pastina ("small pasta") family. The name "raviolo" (plur. "ravioli") can be used as a generic description for almost any type of pasta with filling.