De Cecco Racchette Pasta

What it is

Racchette pasta is a unique, shaped pasta designed to capture sauces. Its name, meaning 'rackets' in Italian, refers to its distinctive paddle-like shape with a hollow center and ruffled edges. This design allows it to hold onto chunky sauces, small vegetables, and bits of meat exceptionally well. Made from durum wheat semolina, it offers a satisfying chew and holds its form during cooking, making it a versatile choice for many dishes.

How people cook with it

This pasta shape is excellent for a variety of preparations, from simple weeknight meals to more elaborate dinner party dishes.

• With hearty meat sauces
• In baked pasta dishes
• With creamy cheese sauces
• In cold pasta salads

To prepare racchette, 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 until al dente, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, allowing the pasta's shape to cradle the ingredients. The reserved pasta water can be added to the sauce to help it emulsify and cling better to the pasta.

How it differs from similar foods

Unlike smoother pasta shapes such as spaghetti or penne, racchette's textured surface and hollow center provide more surface area for sauces to adhere to. This makes it particularly effective at holding onto thicker, chunkier, or creamier sauces, ensuring more flavor in every bite.

Who it is for

Home cooks looking for a pasta that can stand up to robust sauces and add visual interest to their meals will appreciate this shape.

How to keep the rest

Store uncooked racchette pasta in a cool, dry place in its original packaging or an airtight container. Once cooked, it is best consumed immediately. Any leftovers should be refrigerated and can be reheated gently or used in cold dishes within a day or two.

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