> > > >

Casareccia Pasta



Casareccia Pasta is a Sicilian twisted tube-shaped pasta. From the end, it looks like an "S."

Its shape catches and holds sauce very well. This helps to make it a particularly good pasta for baking, as there is less chance of it being dry.

Most Casareccia Pasta is about 2 inches (5 cm) long. The dough will be about 1.3 mm thick. Some versions will be shorter, just about an inch (2 1/2 cm) long.

To make them, the pasta dough is folded around to make a join, but is slightly twisted lengthwise along the join.

Cooking Tips

Boil for 10 to 12 minutes.

Substitutes

Strozzapreti, Umbricelli.

Please share this information with your friends. They may love it.

Also called:

Casarecce, Casareccia, Cesariccia (Italian)

Comments

Pasta for Baking

Amori; Cannelloni; Casareccia Pasta; Conchiglioni; Fedelini; Lasagna; Lumaconi; Macaroni; Manicotti; Mostaccioli Pasta; Pasta for Baking; Rigatoni; Trenne Pasta

You may also like:

Bon mots

"Cheese that is compelled by law to append the word 'food' to its title does not go well with red wine or fruit."

-- Fran Lebowitz (American writer, 27 October 1950 - )

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconIdus Februarias (Today)
    Idus Februarias, a Roman holiday, falls on what is now the 13th of February in our modern Gregorian calendar. The Ides were a religious festival that actually went on for 9 days, from the 13th through to the 21st February inclusive.
  • food day iconTortini Day (Today)
    13th of February is marked by some as Tortini Day to celebrate the Italian desserts called Tortini. But, given that a Tortino (the singular) can be anything from a cupcake to a small, savoury quiche-like pie, you can pretty much treat yourself to whatever you like that fits in that range today -- after all, whoever proclaimed the day didn't specify which tortini.

Myth of the Day

Myth Picture Read more >