Schnuks
Schnuks 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 sauces cling to the pasta. 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 home cooks.
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
- Pasta salads
- Creamy sauces
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 should be tender but still have a slight bite. Drain the pasta well. You can then toss it with your favorite sauce, add it to a casserole, or chill it for a pasta salad. The hollow shape and ridges are ideal for capturing and holding onto flavorful sauces.
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 hollow center and exterior texture make it excellent at absorbing sauces.
Who it is for
Home cooks looking for a sturdy pasta shape that holds up well in baked dishes and with robust sauces will appreciate mostaccioli.
How to keep the rest
Store uncooked mostaccioli in a cool, dry place in its original packaging or an airtight container. Properly stored, it can last for a long time. Once cooked, refrigerate any leftovers promptly in a sealed container.