Sicilian Pasta Varieties

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 ce... READ MORE

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 u... READ MORE

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 pref... READ MORE

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... READ MORE

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, achie... READ MORE

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 remai... READ MORE