    
Casareccia Pasta
Casareccia Pasta is a Sicilian twisted tube-shaped pasta. From the end, it looks like an "S."
Its shape catches and holds sauce very well. This helps to make it a particularly good pasta for baking, as there is less chance of it being dry.
Most Casareccia Pasta is about 2 inches (5 cm) long. The dough will be about 1.3 mm thick. Some versions will be shorter, just about an inch (2 1/2 cm) long.
To make them, the pasta dough is folded around to make a join, but is slightly twisted lengthwise along the join.
Cooking Tips
Boil for 10 to 12 minutes.
Substitutes
Strozzapreti, Umbricelli.
Also called:  Casarecce, Casareccia, Cesariccia (Italian)
Other entries for Pasta for Baking
Casareccia Pasta, Gnocchi, Lasagna, Lumaconi, Manicotti, Mostaccioli Pasta, Rigatoni
Other entries for Pasta
Black Pasta, Chitarra, Egg Pasta, Fideos, Noodles, Pasta for Salads, Pasta for Sauce, Pasta for Soup, Pasta for Stuffing, Pasta Liscia, Pasta Rigata, Stuffed Pasta
Top...
| |
|