Casarecce

Casarecce is a type of pasta that originates from Sicily, a region in Italy. The name 'casarecce' comes from the Italian word 'casareccio', which means "homemade". The pasta is known for its unique shape, resembling short twists, which are rolled inward on themselves, creating a groove down the center. This shape allows casarecce to hold onto sauces very well, making it a popular choice for a variety of Italian dishes.

History

The exact origins of casarecce pasta are somewhat unclear, but it is widely accepted that it has its roots in Sicily. Traditionally, it was made by hand, which is reflected in its name. Over time, casarecce has gained popularity not only in Italy but around the world, thanks to its versatility and ability to pair well with both light and hearty sauces.

Preparation

Casarecce pasta is traditionally made from durum wheat semolina and water. The dough is rolled out into thin sheets, then cut into small strips. These strips are then rolled and twisted by hand to create the characteristic shape. While it was originally made by hand, today, casarecce can also be found pre-made and dried in stores, produced by pasta machines.

Culinary Uses

Casarecce is extremely versatile in the kitchen. It pairs well with a variety of sauces, from light and creamy to rich and hearty. Some popular dishes that feature casarecce include Pesto alla Trapanese, a Sicilian pesto made from tomatoes and almonds, and Casarecce con Salsiccia e Finocchietto, which includes Italian sausage and fennel. Its unique shape allows it to hold onto chunky vegetable sauces, creamy cheese sauces, and even meaty ragus, making it a favorite for many pasta lovers.

Nutritional Information

Like most pasta, casarecce is primarily a source of carbohydrates. It also contains protein, fiber, and is low in fat, making it a balanced option when paired with a healthy sauce. The nutritional value can vary, especially if alternative flours, such as whole wheat or gluten-free options, are used in its preparation.

See Also

• Pasta shapes
• Italian cuisine
• Durum wheat
• Sicily