casarecce pasta
As a durum wheat semolina pasta, casarecce provides complex carbohydrates and is a good source of protein, particularly when enriched with egg. Whole grain and legume-based casarecce varieties offer increased fiber content and additional micronutrients.
About
Casarecce (also spelled casareccе or casareccia) is a hand-rolled, twisted pasta shape originating from Sicily in southern Italy. The name derives from the Sicilian word "casa" (house), referring to its handcrafted, homemade nature. This short pasta resembles a small rolled scroll or elongated twisted spiral, typically 3-4 cm in length, with a slightly hollow, ridged surface that catches and holds sauce effectively.
The shape is traditionally made by rolling a thin strip of pasta dough between the palms of the hands into a compact, cork-like form. Modern industrial versions maintain this characteristic twisted profile while being produced mechanically. Casarecce has a tender, slightly chewy texture when cooked al dente, with a subtle wheaten flavor that varies depending on whether durum wheat semolina or whole grain varieties are used.
Culinary Uses
Casarecce is primarily used in Sicilian and southern Italian cuisine, where it pairs exceptionally well with rustic vegetable-based sauces, seafood preparations, and creamy sauces. Its twisted, ridged surface provides excellent sauce adhesion, making it ideal for chunky vegetable sauces such as pasta alla Norma (with eggplant, tomato, and basil), pesto-based preparations, and seafood sauces featuring clams, mussels, or sardines. The pasta's compact shape also works well in baked pasta dishes and cold pasta salads. Beyond Italy, casarecce has gained popularity in contemporary cooking as a versatile short pasta suitable for any sauce, from light olive oil preparations to hearty ragùs.