Exciting New Pasta Shapes Arriving at Due Sorelle Food Imports!
Buongiorno, pasta lovers!
At Due Sorelle Food Imports, we’re thrilled to announce a delectable new range of pasta shapes that are sure to elevate your culinary creations. Whether you're a seasoned chef or a home cook with a passion for Italian cuisine, our new selection brings a world of flavors and textures right to your kitchen.
Here’s what you can look forward to:
1. Croxetti
Region: Traditional Ligurian pasta shapes from Liguria, Italy.
Shape: Thin, round discs with intricate, stamped designs.
Uses: Ideal for holding onto light sauces or being used in soups. Often served with simple dressings, broths, or light tomato sauces.
2. Trofie
Origin: Liguria, Italy.
Shape: Trofie is a short, twisted pasta with a distinctive spiral shape. The name "trofie" is derived from the Genoese dialect, where it is believed to mean "to rub," referring to the traditional method of shaping the pasta by rolling it between the palms of the hands.
Uses: Trofie is especially popular when paired with Ligurian pesto, a traditional sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. The spiral shape of trofie helps it hold onto sauces well, making it ideal for capturing the flavors of pesto and other light, fresh sauces.
3. Penne Rigatoni
Region: A staple in Italian cuisine, widely used across Central and Southern Italy, including Lazio and Campania.
Origin: The name "rigatoni" comes from the Italian word "rigare," meaning "to stripe" or "to scratch," referring to the ridges along the pasta’s surface.
Uses: Great for baked dishes, hearty sauces, and classic pasta salads.
4. Riccolina
Shape: Small, round pasta resembling tiny buttons or discs, similar to small, flat coins.
Texture: Small, flat, and smooth, excellent for absorbing sauces and flavors.
Uses: Works well in soups, salads, or with light sauces. Its petite size is ideal for subtle pasta presence or visual and textural variety.
Origin: Less widely known, often found in regional Italian dishes or artisanal pasta-making circles.
5. Pici a Matassa
Origin: Tuscany, Italy.
Shape: Pici a Matassa consists of thick, hand-rolled strands of pasta. Unlike other pasta shapes, it is not extruded but manually rolled into long, irregularly thick pieces. The term “a Matassa” refers to the way the pasta is rolled into loose, tangled coils, resembling a skein or bundle.
Uses: Pici a Matassa is known for its chewy texture and is typically paired with hearty, robust sauces such as rich meat or tomato sauces. It is also enjoyed with simpler preparations like garlic and olive oil. The pasta’s substantial texture allows it to hold up well under substantial sauces, making it a favorite in Tuscan cuisine.
6. Pappardelle
Region: Tuscany, Italy.
Origin: The name "pappardelle" comes from the Italian verb "pappare," which means "to gobble up," reflecting how well the pasta holds onto sauces and how satisfying it is to eat.
Shape: Pappardelle are wide, flat ribbons of pasta, typically about 1 to 2 inches (2.5 to 5 cm) wide. Their broad width and smooth surface make them perfect for holding onto rich, hearty sauces.
Uses: Pappardelle is traditionally paired with robust, meaty sauces, such as those made with wild boar, beef, or mushrooms. It is also delicious with creamy sauces and can be used in various pasta dishes that benefit from a substantial, chewy texture.
7. Spaghetti
Origin: Italy.
Shape: Spaghetti is a long, thin, cylindrical pasta shape. It is typically about 1.8 to 2 mm in diameter and has a smooth surface.
Uses: Spaghetti is incredibly versatile and can be paired with a wide range of sauces, from classic marinara and meatballs to more complex sauces like carbonara or aglio e olio. It is also commonly used in pasta dishes like spaghetti Bolognese and spaghetti alla puttanesca.
8. Bucatini
Origin: Italy, specifically associated with the central regions such as Lazio.
Shape: Bucatini are similar to spaghetti but with a notable difference: they are thick, hollow tubes. The name "bucatini" comes from the Italian word "buco," meaning "hole," which refers to the pasta’s hollow center.
Uses: The hollow center of bucatini makes it excellent for absorbing and holding onto sauces, especially rich and chunky ones. It is commonly used in classic Italian dishes like "bucatini all'Amatriciana," which features a sauce made from tomatoes, pork cheek (guanciale), and pecorino cheese. The shape is ideal for dishes where the sauce can be captured both inside and around the pasta.
9. Straccetti
Origin: Lazio, Italy.
Shape: Straccetti is characterized by its thin, irregularly cut pieces, which resemble small, torn strips or rags. This irregularity gives it a unique texture.
Uses: The irregular shape of Straccetti makes it ideal for catching and holding onto various sauces, whether they are simple or complex. It adds a unique texture to dishes and works well with a variety of ingredients.
10. Gigli
Also Known As: "Campanelle" or "fiori."
Region: Commonly used throughout Italy, especially in central and southern regions.
Shape: Flower-shaped pasta pieces with ruffled edges and a slight cup or cone shape.
Texture: Ruffled edges and bell-like shape help capture and hold onto sauces well. Slightly ridged surface enhances sauce-holding capabilities.
Uses: Versatile; pairs beautifully with creamy sauces, rich tomato sauces, and in pasta salads. Great for baked pasta dishes.
11. Tagliatelle Arcobaleno (Rainbow)
Shape: A variation of traditional tagliatelle with long, flat ribbons in multiple colors like green, red, and yellow. "Arcobaleno" means "rainbow" in Italian.
Texture: Similar to regular tagliatelle—smooth and slightly chewy, holding onto sauces well. The colors enhance visual appeal without significantly altering the texture.
Uses: Ideal for dishes where presentation is key. Pairs well with various sauces, from simple butter and sage to rich cream sauces or fresh tomato sauces. Great for pasta salads.
Preparation: Cooked like regular tagliatelle, usually boiled in salted water until al dente. Perfect for festive or special occasion meals.
12. Calamari - Black and Yellow
Origin: Italy, though it may be less traditional than some other pasta shapes.
Shape: Calamari pasta is often shaped to resemble squid (calamari) rings, hence the name. It is a tube-shaped pasta with a similar appearance to actual squid rings, and it can be either smooth or ridged.
Uses: This pasta shape is versatile and works well with various types of sauces. Its unique form allows it to hold onto sauces effectively, making it suitable for seafood dishes or pasta recipes where a bit of visual flair is desired.
13. Tagliolini Pomodoro (Tomato Flavored)
Description: Pasta infused with tomato.
Origin: Italy, particularly associated with the regions of Lazio and Tuscany.
Shape: Tagliolini is similar to tagliatelle but thinner. It consists of long, thin ribbons of pasta, typically about 1/8 inch (3 mm) wide. The name "tagliolini" comes from the Italian verb "tagliare," meaning "to cut," reflecting the pasta's cut shape.
Uses: Tagliolini is versatile and pairs well with a variety of sauces, from simple butter and sage to more complex dishes with cream or tomato sauces. Its thin, delicate texture makes it ideal for dishes where a lighter pasta is desired.
14. Fusilli with Red Lentil
Description: Lentil-infused fusilli.
Uses: Offers a great source of protein while maintaining the signature spiral shape.
15. Strozzapreti Farina Ceci (Chickpea)
Description: Chickpea pasta with a rich, nutty flavor.
Uses: A great gluten-free option that pairs wonderfully with a variety of sauces.
16. Gluten-Free Paccheri
Description: Wide, tube-shaped pasta.
Uses: Ideal for hearty, comforting dishes. A good gluten-free option.
17. Gluten-Free Calamari
Description: Gluten-free alternative to traditional calamari pasta.
Uses: Maintains the same great texture as traditional calamari pasta.
18. Gluten-Free Linguini
Description: Thin, flat gluten-free pasta.
Uses: Perfect for lighter sauces and a wide range of dishes.
These new additions are available for order now, so whether you're looking to try something new or stock up on your favorites, we've got you covered. Visit our website or contact us directly to place your order and bring a taste of Italy to your kitchen.
Grazie and happy cooking!
The Due Sorelle Food Imports Team