Grocery · 300 g
Ottombrini Dried Pasta
What it is
Ottombrini are a type of short, tubular pasta. They are made from durum wheat semolina and water. The pasta is dried for preservation. This process gives it a firm texture and a longer shelf life. Ottombrini are a versatile pasta shape, suitable for many different dishes. Their hollow center and ridges help to hold sauce well.
How people cook with it
This pasta shape is excellent for absorbing sauces and broths. It is a popular choice for both simple weeknight meals and more elaborate dishes.
- Baked pasta dishes
- Hearty soups
- Pasta salads
- Sauce-heavy preparations
To cook Ottombrini, 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, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained pasta with your favorite sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Ottombrini can also be added directly to soups and stews during the last few minutes of cooking.
How it differs from similar foods
Compared to longer pasta shapes like spaghetti, Ottombrini's short, tubular form makes it easier to eat with a spoon and holds chunky ingredients better. Its ridged surface also grips sauces more effectively than smooth pasta.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape for everyday meals.
How to keep the rest
Store any unused Ottombrini in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it will last for a considerable amount of time.