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. Boil for 10 to 12 minutes.Strozzapreti, Umbricelli.

Also called:

Casareccia Pasta, Gnocchi, Lasagna, Lumaconi, Manicotti, Mostaccioli Pasta, Rigatoni

Noodles, Pasta for Salads, Pasta for Sauce, Pasta for Soup, Pasta for Stuffing, Stuffed Pasta