Additional information
Packsize | 20/16 OZ |
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Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
Packsize | 20/16 OZ |
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To serve the elbow pasta choose either light and simple sauces, such as tomato or egg and cheese based condiments. Ideal for broth and puréed soups and are part of an age-old tradition in italian households with a variety of local recipes from all the regions: from the classic pasta and bean soup or fish soups to the traditional pasta and potato soup. Cooks in approximately 5 minutes.
Often called angel hair this is the thinnest pasta made. Use a light delicate sauce. Ingredients: Durum wheat semolina and water. With a diameter between 0.85 mm and 0.92 mm, this type of thin spaghetti is among the most popular ones of Rustichella d’ Abruzzo line.
One of the most well-known and worldwide sold shapes of short pasta, it is traditionally combined with Rustichella d’Abruzzo Arrabbiata, Amatriciana, or Norma sauces or with a fresh and light condiment made with tuna, mozzarella and tomatoes or with scampi and zucchini. Cooking time: 10-12 minutes.
Orecchiette meaning little ears, is the most famous pasta from Puglia. Done by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning the ears of the priest.
Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between its ridges. Cooking time: 9-11 minutes.
Farfalloni, meaning big butterflies in Italian, are a bigger bow-tie than those commonly available, bearing soft ridges on the surface in order for the pasta sauce to adhere to it. Cooking time: 11-13 minutes.