Harmons Inc · 57 g
Harmons Inc Casarecce Pasta
What it is
Casarecce is a type of short pasta originating from Sicily. The name translates to 'homemade' in Italian. It is characterized by its twisted, spiral shape, with two long, flat ribbons rolled up and slightly flattened. This unique shape allows it to hold sauces exceptionally well, making it a versatile choice for many dishes. It is typically made from durum wheat semolina and water, a common base for dried pasta.
How people cook with it
This pasta shape is excellent for capturing chunky or creamy sauces, ensuring every bite is flavorful.
- With pesto
- In pasta salads
- With meat sauces
- In baked dishes
To prepare casarecce, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the starchy cooking water. Toss the drained casarecce immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Unlike smoother pasta shapes, the twists and grooves of casarecce create nooks and crannies that trap sauce more effectively. This makes it particularly good for thicker, heartier sauces that might slide off flatter pasta.
Who it is for
Home cooks looking for a pasta that pairs well with a variety of sauces will appreciate this shape.
How to keep the rest
Store any leftover uncooked casarecce in a cool, dry place in an airtight container. Ensure it is protected from moisture and pests. Properly stored, it can maintain its quality for a long time.