Grocery
Casarecce Pasta
What it is
Casarecce is a short, twisted pasta shape originating from Sicily. Its name comes from the Italian word 'casareccia,' meaning 'homemade.' The pasta is characterized by its spiral shape, with two short strands twisted around each other. This unique form 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.
How people cook with it
This pasta shape is ideal for capturing chunky sauces and ingredients, making every bite flavorful.
- With pesto
- In pasta salads
- With chunky vegetable sauces
- With creamy sauces
To cook 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, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained casarecce immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to achieve the desired consistency. The nooks and crannies of the pasta will trap the sauce beautifully.
How it differs from similar foods
Casarecce's twisted shape sets it apart from smoother pasta varieties like penne or spaghetti. This design creates more surface area and pockets, which are excellent for holding thicker, more robust sauces and small ingredients, ensuring a more integrated flavor profile in every bite compared to flatter or cylindrical pasta.
Who it is for
Home cooks and chefs alike appreciate casarecce for its ability to enhance the texture and flavor of pasta dishes.
How to keep the rest
Once opened, store any remaining uncooked casarecce in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Ensure the container is well-sealed to keep out pests.