Caserecce
Originally from Sicily, but present in many recipes of the Central South, Casarecce are short pasta noodles with curled edges and a groove down the middle. Reminiscent of a parchment, the smooth and porous surface of this delicious pasta holds onto sauces incredibly well, making it a popular choice for many popular dishes.
The true taste of Italian Pasta
- Not all pasta is created equal. While modern industrial pasta is shaped using Teflon dies for speed and efficiency, this creates a smooth surface that causes sauce to slip off, collecting at the bottom of your plate. Our pasta, instead, is made using bronze-cut dies – a traditional method that creates a naturally rough, porous texture. This difference matters: sauces grip the pasta properly, enhancing flavor with every bite and offering a truly authentic eating experience.
- Texture isn’t the only secret. Unlike pasta dried quickly at high temperatures, our pasta undergoes a slow, low-temperature drying process, lasting up to 12 hours. This careful method preserves the wheat’s aroma, natural flavor, and nutritional value – something fast drying simply can’t achieve. The result? A pasta that holds its shape, cooks to a perfect al dente texture in just 10 minutes, and elevates every meal with its genuine Italian character.
Ingredients
Durum Wheat Semolina, Water
Contains: Wheat
May Contain: Soya, Mustard
Preparation
Bring 1 litre of water to a rapid boil. add a pinch of salt. Gradually add pasta to the boiling water. Stir gently and return to a rapid boil. Cook without a lid, stirring occasionally for the minutes indicated on the package or until reaching the desired degree of tenderness. Drain and season to taste.
Cooking Time: 12 minutes. Al Dente: 10 minutes
| Nutrition Facts | Per 1/5 package (85g) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 307 | |||
| Fat | 1 g | 2% | ||
| Saturated | 0 g | 0% | ||
| Trans | 0 g | |||
| Carbohydrate | 60 g | |||
| Fibre | 3 g | 10% | ||
| Sugars | 3 g | 3% | ||
| Protein | 11 g | |||
| Cholesterol | 0 mg | |||
| Sodium | 2 mg | 0% | ||
| Potassium | 206 mg | 4% | ||
| Calcium | 24 mg | 2% | ||
| Iron | 1 mg | 5% |
*5% or less is a little, 15% or more is a lot.
Sicily: the queen of the Mediterranean
Undoubtedly a region of unique beauty, the largest island in the Mediterranean boasts incredible wonders on both land and sea. It is the southernmost region of Italy and a treasure chest full of precious, ancient flavors. Kissed by the sun, its fertile lands and pristine seas yield the ingredients that account for the island’s delicious cuisine and flavorful wines. Its climate accounts for the fact that it’s one of the most important producers of citrus fruit.
Like its landscape, Sicilian cuisine reflects a mix of colorful and intense flavors, with Arab, Greek, Spanish, and French influences.
Village of Marzamemi, in the province of Syracuse, Sicily.
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