Fareway
Fareway Mostaccioli Pasta
What it is
This is a type of dried pasta. It is made from durum wheat semolina and water. The pasta is shaped into short, hollow tubes with ridges. These ridges help to hold sauce. It is a common ingredient in many Italian-American dishes. The pasta is dried for a long shelf life. It is a pantry staple for many households.
How people cook with it
Mostaccioli is a versatile pasta shape. It works well in baked dishes and with chunky sauces.
- Baked pasta dishes
- Hearty meat sauces
- Creamy casseroles
- Pasta salads
To cook mostaccioli, 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 it is tender but still has a slight bite. Drain the pasta well. It can then be combined with your favorite sauce, baked in a casserole, or chilled for a pasta salad. The hollow shape and ridges are ideal for capturing and distributing flavors.
How it differs from similar foods
Mostaccioli is similar to penne pasta but is typically smooth on the outside, whereas penne often has ridges. It is also shorter and wider than ziti. The absence of ridges on some mostaccioli varieties means it may not hold onto very thin sauces as effectively as its ridged counterparts.
Who it is for
Home cooks preparing family meals will find this pasta useful.
How to keep the rest
Store any unused dried mostaccioli in a cool, dry place. Keep it in its original packaging or an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.