Panzani
Panzani Serpentini Pasta
What it is
Serpentini is a type of dry pasta characterized by its long, thin, and slightly twisted shape. It is made from durum wheat semolina and water, a common combination for many dried pasta varieties. The pasta is extruded through bronze dies, which gives it a rougher surface texture. This texture helps sauces adhere better to the pasta. It cooks to an al dente texture when prepared properly.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces, from light and simple to rich and hearty.
- Tossed with pesto
- Served with a light tomato sauce
- Mixed into pasta salads
- Combined with butter and herbs
To cook serpentini, 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 it reaches the desired al dente texture, meaning it is tender but still firm to the bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to help the sauce emulsify and coat the strands evenly.
How it differs from similar foods
Unlike smoother pasta shapes, serpentini's ridged surface provides more nooks and crannies for sauces to cling to. Its elongated form also allows it to be easily twirled with a fork, making it enjoyable to eat.
Who it is for
Home cooks looking for a reliable and adaptable pasta for everyday meals.
How to keep the rest
Store any unused portion of the dried pasta in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.