TABLE OF CONTENTS
Best Sicilian Pasta Variety Types
In its most basic form, this popular type of pasta consists of durum flour and water. The word spaghetti means a small string, and this long, string-shaped pasta was originally rolled by hand. Originally known as itryya, it was invented in 12th century Arab-ruled Sicily, the home of the first dried pastas.
Today, like most modern pastas, spaghetti is made by being extruded through a die. The types and names of spaghetti vary according to the diameter of the pasta and the region where they're produced. Today, the name spaghetti is synonymous with “made in Italy”, and in the 20th century, Italian immigrants became the largest importers of spaghetti and other Sicilian and Neapolitan pastas to the United States.
VARIATIONS OF Spaghetti
THE BEST Spaghetti Pasta Varieties
Casarecce is a variety of Italian pasta with Sicilian origins. The long twists of casarecce appear to have rolled up on themselves, making it an ideal pasta for holding both robust, traditional sauces and the simple ones. It can also be used in a variety of casserole dishes, since there is a lesser chance of the pasta getting too dry.
The name casarecce means homemade.
Busiate or busiati is an Italian pasta variety originating from Trapani in Western Sicily. The pasta is made from durum wheat flour and water (eggs are not used). Although the pasta is available in dried form, many Sicilians prefer the homemade variety.
In order to make busiate, strands of pasta dough are twisted into spirals that are hollow in the center – visually reminiscent of a telephone cord. It is believed that busiate got its name from buso, an iron knitting needle which was initially used to work cotton and wool in the area, or from busa, a thin rod of grass which was supposedly used in the preparation of this pasta.
Zitoni is a traditional type of pasta that's especially popular in Naples and Sicily. This wide, hollowed-out, tubular pasta is essentially a larger version of ziti pasta. Similar to large bucatini, zitoni are wider than ziti, but the length remains the same, although the pasta is traditionally broken by hand into smaller pieces before cooking.
Zitoni are often paired with simple tomato sauces and they’re most commonly used in casseroles and baked pasta dishes.
Ruvidelli is a type of short, ridged pasta known for its versatility and ability to hold sauces effectively. The name "ruvidelli" comes from the Italian word "ruvido," meaning "rough," referring to the pasta's textured surface. This texture, achieved through the use of bronze dies in the pasta-making process, allows sauces to cling beautifully, enhancing the flavor of the dish.
Ruvidelli is short and often shaped like small tubes or twists, making it suitable for a variety of dishes. It pairs particularly well with rich or hearty sauces such as ragù, creamy cheese sauces, or vegetable-based condiments. Its texture also makes it an excellent choice for pasta salads or baked casseroles.
MAIN INGREDIENTS
Anelletti are a type of short, ring-shaped pasta that originate from Sicily, Italy. The name "anelletti" comes from the Italian word "anello," meaning "ring," which describes their small, circular shape. This pasta is most famously associated with anelletti al forno, a traditional Sicilian baked pasta dish.
Anelletti’s unique shape makes it perfect for baked dishes, as the small rings hold sauces and ingredients beautifully, ensuring a flavorful bite in every forkful. The pasta is often used in hearty preparations with rich meat sauces, cheeses, and vegetables.
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