mostaccioli pasta
Mostaccioli provides complex carbohydrates and dietary fiber, particularly when made from whole wheat varieties. Durum wheat semolina pasta contains moderate protein (approximately 7-8g per 2-ounce serving) and is a source of B vitamins, including niacin and thiamine.
About
Mostaccioli, also known as penne mostaccioli or mostaccioli rigati, is a tubular pasta shape of Italian origin featuring a diameter and length similar to penne but with distinctive diagonal cuts at both ends that resemble a mustache (mostaccio in Italian). The pasta is typically ridged (rigato), which aids sauce adherence. Mostaccioli is traditionally made from durum wheat semolina and water, though egg-enriched and whole wheat varieties are also produced. The hollow cylindrical form with angled ends distinguishes it from the more familiar penne, and the larger diameter relative to penne allows for more generous sauce pockets.
Culinary Uses
Mostaccioli is employed primarily in Italian-American cuisine and contemporary Italian cooking for hearty, sauce-based dishes. Its tubular structure effectively captures and holds substantial sauces, making it ideal for baked pasta preparations (mostaccioli al forno), meat sauces (ragù), and cream-based preparations. The pasta is commonly combined with robust tomato sauces, cheese-based sauces, or meat-forward preparations. It is frequently baked with cheese and sauce, similar to rigatoni preparations, and works well in cold pasta salads due to its structural integrity. The larger format suits chunky vegetable and meat components better than delicate pasta shapes.