avemarie

'Hail Marys' are used in soups, or sometimes in bean dishes; they're also known as corallini or paternostri.

The slightly larger gloria patri (also known as lumachine or fischioni) are made in Umbria and the Marche: egg pasta is rolled thin, wrapped around sticks, then combed into tiny ridges uses a weaver's comb. The name, like avemarias, is said to come from the cooks timing the cooking by the length it took to recite their prayers.