De Cecco
De Cecco Cornetti No. 18 Pasta
What it is
Cornetti no. 18 are a type of short pasta shaped like small horns or croissants. They are made from durum wheat semolina and water, a classic combination for dried pasta. This particular shape is designed to hold sauces well, making it a versatile choice for many dishes. The ridges and curves help to capture and distribute flavorful ingredients throughout the pasta.
How people cook with it
These small, curved pasta shapes are excellent for capturing sauces and adding texture to dishes. They are a favorite for both simple weeknight meals and more elaborate preparations.
- Tossed with pesto
- Mixed into pasta salads
- Baked with cheese
- Served with chunky vegetable sauces
To cook cornetti no. 18, bring a large pot of 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 tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. You can then toss it directly with your prepared sauce, adding a little pasta water if needed to help the sauce emulsify and coat the pasta evenly. This shape works well in baked dishes too.
How it differs from similar foods
Compared to smoother pasta shapes like penne or rigatoni, cornetti's distinct horn shape and often ridged surface provide more nooks and crannies for sauces to cling to. This makes them particularly good for lighter, oil-based sauces or those with small pieces of vegetables or meat.
Who it is for
Home cooks looking for a fun and functional pasta shape will appreciate cornetti no. 18.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, dried pasta can last for a long time.