Cencioni
Cencioni is a type of pasta originating from Italy. The name 'Cencioni' translates to 'little rag' in English, which is a reference to the pasta's unique, rag-like shape. This pasta is typically made from durum wheat semolina and water, similar to many other types of Italian pasta.
History[edit | edit source]
The exact origins of Cencioni are unclear, but it is believed to have originated in the Tuscany region of Italy. This pasta is traditionally handmade, and its unique shape is created by pressing the pasta dough with the fingers, resulting in a rough, ragged appearance.
Preparation and Use[edit | edit source]
Cencioni is versatile and can be used in a variety of dishes. It is particularly well-suited to hearty, robust sauces due to its thick, sturdy texture. Some popular dishes featuring Cencioni include Pasta alla Norma, a Sicilian dish with tomatoes, eggplant, and ricotta cheese, and Pasta e Fagioli, a traditional Italian pasta and bean soup.
Variations[edit | edit source]
While traditional Cencioni is made with durum wheat semolina, variations of this pasta can be made with other types of flour, such as whole wheat flour or gluten-free flour. These variations can offer different flavors and textures, as well as catering to dietary restrictions or preferences.
See Also[edit | edit source]
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