Grocery
Mezze Maniche Pasta
What it is
Mezze maniche is a type of short, tubular pasta originating from Italy. The name translates to "half sleeves," referring to its shape, which is similar to rigatoni but shorter and often with a slightly wider opening. It is typically made from durum wheat semolina and water, a common foundation for many dried pasta varieties. This pasta is designed to hold sauces well due to its ridged surface and hollow center.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces, from hearty meat ragus to lighter vegetable-based preparations.
- With chunky vegetable sauces
- In baked pasta dishes
- With creamy cheese sauces
- In pasta salads
To cook mezze maniche, 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, typically for 9-11 minutes, until al dente, meaning it is cooked through but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a splash of the reserved water if needed to achieve the desired consistency. The ridges and tube shape help the sauce cling to every piece.
How it differs from similar foods
Mezze maniche differs from rigatoni primarily in its size; it is shorter and more compact. Compared to penne, it lacks the diagonal cut at the ends and often has more pronounced ridges, which can affect how it holds different types of sauces. Its shorter length makes it easier to eat with a fork.
Who it is for
Home cooks and chefs looking for a sturdy pasta shape that can stand up to robust sauces and cooking methods.
How to keep the rest
Store uncooked mezze maniche in a cool, dry place in its original packaging or an airtight container. Keep it away from direct sunlight and moisture to maintain its quality and prevent spoilage. Properly stored, it can last for a long time.