Riscossa · 500g
Riscossa Riccia Nr.16 Pasta
What it is
This is a type of dried pasta made from durum wheat semolina and water. It is shaped into small, curly strands, resembling little curls or waves. The pasta is produced in Italy, a country renowned for its long tradition of pasta making. Its specific shape is designed to hold sauces well, making it a versatile choice for many dishes. The pasta is dried to ensure a long shelf life and easy storage.
How people cook with it
This pasta shape is excellent for absorbing and clinging to various sauces and ingredients, making it a popular choice for everyday meals.
- Tossed with light cream sauces
- Mixed into hearty vegetable soups
- Combined with pesto and cheese
- Served with simple butter and herbs
To cook this pasta, 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, which means it should be tender but still have a slight bite. Drain the pasta well, reserving a small amount of the cooking water. Toss the drained pasta immediately with your chosen sauce or ingredients, adding a splash of the reserved pasta water if needed to help the sauce emulsify and coat the pasta evenly.
How it differs from similar foods
Compared to larger, flatter pasta shapes, these small curls offer a different texture and mouthfeel. Their intricate shape allows them to capture more sauce within their folds, delivering a burst of flavor with every bite. This makes them particularly well-suited for lighter, more delicate sauces or as a component in soups.
Who it is for
Home cooks looking for a dependable and adaptable pasta shape for family dinners and quick meals.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place, such as a pantry. Ensure it is kept in an airtight container or the original packaging, sealed tightly, to protect it from moisture and pests. This will maintain its quality and prevent it from becoming stale.