Grocery · 16 oz
Ziti No. 40 Pasta
What it is
This is a dry pasta product shaped like short, hollow tubes with angled ends. The "No. 40" designation refers to its specific size and thickness, which is a common standard for this type of pasta. It is made from durum wheat semolina and water, a traditional combination for pasta that provides a firm texture when cooked. The tubular shape is designed to hold sauces well.
How people cook with it
Ziti is a versatile pasta shape that works well in a variety of baked dishes and with chunky sauces.
- Baked ziti casseroles
- Pasta bakes with meat sauce
- Pasta salads
- Simple buttered pasta sides
To prepare, bring a large pot of generously salted water to a rolling boil. Add the dry ziti 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 thoroughly. It can then be combined with your favorite sauce, mixed into a casserole, or chilled for a pasta salad. The hollow tubes are ideal for capturing and distributing sauce throughout the dish.
How it differs from similar foods
Compared to penne, ziti tubes are typically smooth and do not have ridges. Rigatoni, another similar tube-shaped pasta, is usually larger in diameter and often features ridges, which can hold even thicker sauces. Ziti's smooth surface makes it a good choice for lighter sauces or when baked.
Who it is for
Home cooks preparing family meals and classic Italian-American dishes will find this pasta useful.
How to keep the rest
After opening the package, store any unused pasta in an airtight container or the original bag, sealed tightly. Keep it in a cool, dry pantry away from direct sunlight and moisture to maintain its freshness and prevent spoilage. This ensures the pasta remains in good condition for future use.