rummo
Rummo Casarecce Pasta
What it is
This is a type of dried pasta from Italy. It is made from durum wheat semolina and water. The pasta is shaped into short twists that are slightly curved. This shape is designed to hold sauces well. The pasta is dried slowly to preserve its texture and flavor. It is a versatile pasta shape suitable for many dishes.
How people cook with it
Casarecce pasta is excellent for capturing chunky sauces and ingredients. It works well in both simple and complex preparations.
- With pesto
- In baked dishes
- With hearty ragu
- In pasta salads
To cook this pasta, bring a large pot of generously salted water to a rolling boil. Add the casarecce and stir immediately to prevent sticking. Cook according to the package directions, usually around 10-12 minutes, until al dente. Al dente means the pasta is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta with your chosen sauce, adding a little reserved water if needed to achieve the desired consistency. Serve immediately.
How it differs from similar foods
Casarecce pasta differs from smoother, straighter shapes like spaghetti or penne due to its twisted, grooved surface. This texture allows it to cling to sauces more effectively, providing a more integrated eating experience. It is distinct from very small pasta shapes like orzo or larger ones like rigatoni.
Who it is for
Home cooks and professional chefs alike use this pasta for its ability to pair with a wide range of sauces.
How to keep the rest
After opening, store any remaining pasta 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 sealed tightly.