In terms of pasta, the main difference between trofie and strozzapreti lies in their shape and consistency. Trofie is a short pasta, typical of the Liguria region, with an elongated and curved shape, sometimes resembling a small snail shell, while strozzapreti is a long, cylindrical pasta, reminiscent of a kind of spaghetti that is thicker and rougher to the touch. Moreover, strozzapreti are often slightly thicker than spaghetti and may be slightly curved or 'choked' at regular intervals. Depending on the recipe and cooking method, both pastas can be used in similar pasta dishes, but their physical characteristics make them suitable for different culinary uses.