Previous | Next

Rascatieddi is a pasta similar to fusillii or cavatelli.

It is made with a small amount of boiled potatoes in the dough, and is designed to catch and hold coarse sauces.

It is usually served with a meat sauce made with meat from goat or boar, or a sausage sauce.

History
The pasta orginated in Calabria, in the south of Italy.

Also called:

Other entries for:

Pasta for Sauce
Amori, Angel Hair Pasta, Bigoli, Bucatini, Capellini, Cavatelli, Conchiglie, Corn Pasta, Elicoidali, Farfalle, Fettuccine, Fusilli, Gigli Pasta, Gnocchi, Lagana, Linguine, Lumache, Malloreddus, Mezze Penne, Pappardelle, Penne, Pizzoccheri, Radiatori, Rascatieddi, Rotini, Spaghettini, Spaghetti, Strangozzi, Tagliatelle, Testaroli, Tortiglioni, Trenette Pasta, Trenne Pasta, Trofie, Vermicelli, Vermicelloni, Whole Wheat Pasta, Ziti

Other entries for:

Pasta
Black Pasta, Chitarra, Egg Pasta, Fideos, Noodles, Pasta for Baking, Pasta for Salads, Pasta for Soup, Pasta for Stuffing, Pasta Liscia, Pasta Rigata, Stuffed Pasta