Grocery
Spaccatini Venti Pasta
What it is
Spaccatini Venti are a type of short, tubular pasta with a unique shape. The name 'spaccatini' suggests a split or broken appearance, and 'venti' likely refers to their size or quantity. These pasta pieces are designed to hold sauces well due to their hollow centers and ridged exteriors. They are made from durum wheat semolina and water, a traditional combination for dried pasta.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces, from light and creamy to robust and meaty.
- With chunky vegetable sauces
- In baked pasta dishes
- With rich meat ragùs
- Tossed with pesto
To cook Spaccatini Venti, 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, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. The ridged surface and hollow shape help the sauce cling effectively.
How it differs from similar foods
Compared to smoother pasta shapes like penne or rigatoni, Spaccatini Venti's slightly irregular, split-like texture and deeper ridges offer a more substantial mouthfeel. The smaller size also means they cook slightly faster than larger tubular pastas.
Who it is for
Home cooks looking for a pasta shape that complements hearty sauces and adds visual interest to dishes.
How to keep the rest
Store any remaining uncooked Spaccatini Venti 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. Ensure the container is sealed tightly.