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.
Boil for 10 to 12 minutes.