Casarecce

Casarecce

Casarecce pasta

Casarecce is a type of pasta that originates from Sicily, Italy. The name "casarecce" translates to "homemade" in Italian, reflecting its traditional roots and rustic appearance. This pasta is characterized by its unique shape, which resembles a narrow, twisted, and rolled tube. The design of casarecce makes it particularly adept at holding sauces, making it a popular choice in various Italian dishes.

Characteristics

Casarecce pasta is typically made from semolina flour, which is derived from durum wheat. This gives the pasta a firm texture and a slightly nutty flavor. The pasta is usually about 2 inches long and has a smooth surface with a slight curve, which helps it to capture and hold onto sauces effectively.

The shape of casarecce is similar to that of a scroll or a rolled-up piece of paper, with the edges slightly curled inward. This shape is achieved by rolling a flat piece of pasta dough into a tube and then twisting it slightly.

Culinary Uses

Casarecce is versatile and pairs well with a variety of sauces. It is commonly used in Sicilian cuisine and is often served with pesto, tomato sauce, or ragù. The pasta's shape allows it to hold chunky sauces, making it ideal for dishes that include vegetables, meats, or seafood.

In addition to traditional Italian sauces, casarecce can be used in pasta salads or baked dishes. Its ability to retain its shape and texture when cooked makes it a favorite for both home cooks and professional chefs.

Cooking Tips

When cooking casarecce, it is important to use a large pot of boiling, salted water. The pasta should be cooked "al dente", which means "to the tooth" in Italian, indicating that it should be firm to the bite. This typically takes about 8-10 minutes, depending on the brand and thickness of the pasta.

After cooking, casarecce should be drained and immediately tossed with sauce to prevent it from sticking together. Adding a bit of the pasta cooking water to the sauce can help to create a smoother, more cohesive dish.

Related Pages

• Pasta
• Sicilian cuisine
• Semolina
• Durum wheat
• Pesto
• Tomato sauce
• Ragù