De Cecco
De Cecco Elbows No. 81
What it is
De Cecco Elbows No. 81 are a classic pasta shape crafted from durum wheat semolina. These small, curved tubes are a staple in many kitchens, known for their ability to hold sauces well. The pasta is extruded through bronze dies, which gives it a rougher texture that helps sauces adhere better. This specific cut is a versatile choice for a wide range of dishes, from comforting baked casseroles to light, fresh pasta salads.
How people cook with it
Elbows are a popular choice for both simple weeknight meals and more elaborate culinary creations. Their shape makes them ideal for capturing creamy, cheesy, or chunky sauces.
- Baked macaroni and cheese
- Pasta salads
- Creamy tomato sauces
- Soups and stews
To prepare De Cecco Elbows No. 81, 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 the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your favorite sauce, or use in a baked dish. The rough texture from the bronze die extrusion ensures the sauce clings beautifully.
How it differs from similar foods
Compared to smoother, machine-extruded pasta, De Cecco Elbows No. 81's bronze-cut texture provides a superior surface for sauce adhesion. This difference is noticeable in the way the sauce coats each piece, leading to a more flavorful and satisfying eating experience.
Who it is for
Home cooks looking for a reliable and versatile pasta shape will appreciate this product.
How to keep the rest
Store any unused De Cecco Elbows No. 81 in a cool, dry place in an airtight container. This will help maintain their freshness and prevent them from absorbing odors or moisture from the pantry. Proper storage ensures the pasta remains in good condition for future meals.