Tripoline

Tripoline is a type of pasta originating from Italy. It is characterized by its long, wide, and flat shape, similar to tagliatelle, but with a more rippled edge. The name 'Tripoline' is derived from the Italian word 'triplo', meaning 'triple', referring to the pasta's unique three-sided shape.

History

The exact origins of Tripoline are unclear, but it is believed to have been developed in the early 20th century in Italy. It is often associated with the southern regions of the country, particularly Campania and Puglia, where pasta-making is a deeply ingrained tradition.

Characteristics

Tripoline is a type of ribbon pasta, which refers to pasta shapes that are long and flat. It is similar in shape to tagliatelle, but is distinguished by its rippled edges. This unique feature allows the pasta to hold more sauce, making it a popular choice for dishes with rich, hearty sauces.

The pasta is typically made from durum wheat semolina, water, and sometimes eggs. The dough is rolled out into thin sheets, then cut into wide, flat strips. The edges of the strips are then crimped to create the characteristic rippled edge.

Culinary Uses

Tripoline is versatile and can be used in a variety of dishes. It pairs well with robust, hearty sauces, such as ragù alla Bolognese, due to its ability to hold more sauce. It can also be used in pasta salads, or served with lighter sauces and fresh vegetables.

In Italy, Tripoline is often served with traditional regional sauces. In Campania, for example, it may be served with a tomato-based sauce with anchovies and capers, while in Puglia, it might be paired with a sauce made from fresh tomatoes, olive oil, and local herbs.

See Also

• Pasta
• Italian cuisine
• Ribbon pasta
• Tagliatelle