Grocery
Tonnarelli Pasta
What it is
Tonnarelli is a type of long, square-shaped pasta that originates from the Lazio region of Italy. It is similar to spaghetti but thicker and has a more substantial bite. The pasta is typically made with durum wheat semolina and water, and sometimes eggs are included, which can give it a richer flavor and a slightly more tender texture. Its unique shape allows it to hold sauces very well, making it a versatile choice for many dishes.
How people cook with it
This pasta is excellent for hearty, flavorful sauces. Its robust texture stands up well to rich ingredients.
- With rich tomato sauces
- Tossed with seafood
- Served with creamy carbonara
- In baked pasta dishes
To cook tonnarelli, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook for the time indicated on the package, usually around 8-10 minutes, until al dente, meaning it is cooked through but still has a slight firmness to the bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your prepared sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency and help the sauce cling to the strands.
How it differs from similar foods
Compared to spaghetti, tonnarelli is thicker and has a square cross-section rather than round. This gives it a chewier texture and makes it better suited for heavier, more robust sauces that might overwhelm thinner pasta shapes.
Who it is for
Home cooks looking for a satisfying pasta experience will appreciate tonnarelli.
How to keep the rest
Store any unused, uncooked tonnarelli in a cool, dry place in an airtight container. Ensure it is protected from moisture and pests. Properly stored, it can maintain its quality for an extended period.