Grocery · 250 g
Riccioli di Crusca Pasta
What it is
Riccioli di crusca are a type of pasta made with durum wheat bran. The bran adds a slightly coarser texture and a more rustic flavor compared to traditional white flour pasta. This pasta shape, known as 'riccioli,' features small curls or twists that are excellent for holding sauces. It is a product designed for those who appreciate the nuances of whole grain ingredients in their meals. The pasta is dried and ready for cooking.
How people cook with it
This pasta is a versatile ingredient that can be incorporated into a wide range of dishes. Its unique texture and flavor profile make it stand out.
- With hearty vegetable sauces
- In baked pasta dishes
- Tossed with pesto
- As a base for pasta salads
To prepare riccioli di crusca, 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, adding a little reserved pasta water if needed to create a smooth consistency. The pasta is now ready to be served.
How it differs from similar foods
Compared to standard durum wheat pasta, riccioli di crusca has a distinct texture due to the inclusion of bran. This results in a slightly chewier bite and a more pronounced, earthy flavor. The bran also gives the pasta a darker, more speckled appearance.
Who it is for
Home cooks looking to add more whole grain options to their meals will find this pasta appealing.
How to keep the rest
Store any unused portion of the dried pasta in its original packaging or an airtight container in a cool, dry place. Ensure it is protected from moisture and strong odors to maintain its quality and flavor until ready for use.