Best Lazian Pasta Variety Types
Bucatini is a long, narrow, tubular pasta variety that resembles spaghetti. The pasta is characterized by its chewy and dense texture. The holes are usually produced by pressing the pasta through traditional Italian bronze plates.
The name bucatini is derived from the Italian word buco, meaning hole, referring to its hollow shape. It is believed that bucatini pasta has origins in central Italy, around Rome. It pairs well with thick, hearty sauces, especially with the classic amatriciana sauce, made with tomatoes and guanciale.
THE BEST Bucatini Pasta Varieties
Literally translated as little ribbons, fettuccine is a classic Italian pasta made with wheat flour, salt, eggs, and a little bit of water. Factory-made fettuccine usually consists of durum wheat flour, eggs, and sometimes water, and they often come packaged in nests.
This type of pasta is a specialty of central and southern Italy, particularly Lazio. An early historical mention of fettucine can be found in Martino da Como’s 15th century Libro de Arte Coquinaria, in which he states it should ideally be cut as wide as a finger – modern fettucine, however, is typically narrower than this.
THE BEST Fettuccine Pasta Varieties
Rigatoni are a type of tubular pasta characterized by the ridges on the exterior, helping the sauces stick to the pasta, while their hollow interior is also ideal for trapping the sauce on the inside. Their name is derived from the Italian rigato, meaning ridged or lined.
This pasta variety is originally from Rome, although it is associated with southern and central Italy, and is a Sicilian favorite. Due to their large size, rigatoni are ideal for dishes with chunky tomato sauces, although they are also often used in baked dishes such as casseroles.
THE BEST Rigatoni Pasta Varieties
Fettuce is a variety of flat, thick Italian pasta, a slightly wider version of the more famous fettuccine, a ribbon style pasta made with wheat flour, salt, eggs, and water. Other ingredients such as spinach, mushrooms, garlic, or aromatic herbs can be added to the basic dough in order to make flavored or colored versions.
This type of pasta is a speciality of Rome and Lazio region, but they are also very popular all over Italy and abroad. Fettuce are available both in fresh and dry version, sold in loosely coiled nests or as flat strands. Cooking time is from 8 to 10 minutes, and they are best enjoyed generously coated in heavier, oil or butter-based sauces whose creaminess keeps the strands of pasta separated.
Sagne is a rustic Italian pasta variety originating from the mountainous areas of Abruzzo, Molise, and Lazio. The pasta is traditionally made only with durum wheat and water, but nowadays eggs are sometimes added to the dough, which is roughly cut into rectangular shapes that look similar to short tagliatelle.
In Molise, sagne are usually served with borlotti beans or grass peas (cicerchie). In Lazio, it’s cannellini beans and wild asparagus, while in Abruzzo, the pasta is served in a tomato and beans broth or with garlic, chickpeas, and herbs, but no tomatoes.
Lombrichelli is a traditional type of pasta originating from Lazio. This fresh hand-rolled pasta is made with a combination of durum wheat flour, salt, and water that's kneaded into a hard dough and transformed into thick and coarse spaghetti-like pasta.
The name lombrichelli means worms, referring to the visual shape of the pasta. Lombrichelli are often used in the preparation of the classic Roman dish cacio e pepe. This type of pasta is robust, so it's usually served with rich and heavy sauces such as amatriciana or arrabbiata.
Fregnacce is an Italian pasta variety made with durum-wheat flour and eggs or water. It can be found in northern Lazio, Abruzzo, and the Marche. The dough is vigorously kneaded until it becomes smooth and firm. It is then rolled and cut into the shape of a square or a diamond, sometimes with ruffled edges.
This pasta variety is often served as pastasciutta with sauces based on beef, lamb, pork, or vegetables, and when finished, it is typically sprinkled with grated Pecorino. The name fregnacce is derived from the word fregnaccia, meaning silliness, lies, or trifle, referring to the simplicity of the preparation.
Best Lazian Pasta Variety Producers
Pastificio Zaffiri, established in 1889 by Raffaele Zaffiri, is a renowned Italian pasta manufacturer with a rich heritage. Initially operating a small pasta shop in Pescara, the company later relocated to Sora, in the Lazio region, where it continues its operations today. The company prides itself on producing high-quality pasta using 100% durum wheat sourced from Lazio, combined with pure spring water.
Their traditional methods include bronze die extrusion and slow drying at low temperatures, resulting in pasta that holds its shape and texture exceptionally well during cooking.
BEST Pastificio Zaffiri Pasta
Best Lazian Pasta Varieties
Pastificio Zaffiri produces high-quality spaghetti varieties, including their traditional Spaghetti and the uniquely shaped Spaghetti Quadrati. Both are crafted from 100% Italian durum wheat and pure spring water, following artisanal methods such as bronze die extrusion and slow drying at low temperatures.
These techniques result in pasta with a rough, porous texture that effectively absorbs sauces, enhancing the overall flavor of your dishes.
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