What are Castellane pasta?

Castellane pasta are boutique pasta from Italy, related to the family of pasta shapes. In addition to being popular in many parts of Italy, pasta has spread to other nations, especially to the United States where they can be found in shops that focus on boutiques and unusual pasta. It is also possible to produce Castellane pasta at home, although the form of pasta will significantly simplify this process. The shape similar to the shell is also highly versatile and it is a good selection of pasta to maintain supplies in the closet.

Castellane pasta shape begins like a simple shell, but is firmly curled into a conical shape. The outer edge of the pasta is slightly raised, a texture that is sometimes made using a butter paddle when the pasta is not made in the form. In general, Castellane pasta is made of Durum Wheat flour, which is the most difficult type of wheat flour, and is often designed to be dried rather than consumed Fredsh.

The beginnings of the name of the pasta are quite interesting. According to Barilla, the main Italian pasta exporter, Castellane pasta was originally known as Paguri, named for a small crab found on the coast of Italy. Paguri pasta became known as Castellane when someone noticed his similarities to long, running skirts worn by historically women in the Italian court. Women usually switched their skirts over one hand and the shape of the skirts would probably resemble the shape of the pasta. Consumers therefore started calling for pasta castellane or "castle residents".

Because pasta is usually made of Durum wheat, it has a robust texture, especially when cooking Al dente. Unlike other shells, which tend to soften, the internal coils of pasta are resistant and spring cooking. The shape is also well suitable for a wide range of sauces because it can stand on heavy fleshy sauces and at the same time support fine and isDnodeché. It also bakes well because the coils retain moisture.

6 Nuttiness pasta can also complement the range of pasta sauces or stand out in robust soups. Because it bakes well, Castellane can be used instead of shells or macarons in castles and similar baked dishes.