Welcome back all! Today we are going to have a brief overview of the types of pasta Di Rosco Arrosticini makes regularly and some of the backstory for these varying types of dinner home runs.
Di Rosco Arrosticini started out selling one product: gnocchi. It started with potato gnocchi in the early spring and then we moved to make ricotta gnocchi as the weather turned warm. The ricotta gnocchi are lighter than the potato in general and can be made with any of your favorite sauces or as an ingredient, such as with the Beef Gnocchi Soup. (Recipe below).
Gnocchi are tiny dumplings and different versions are found all over Italy. The gnocchi that we make are defined by their square shape. We do not roll them on a wooden board to texturize them as some commercially available versions do. For our purposes, keeping the little square shape ensures that the air is not knocked out of the pasta and makes the gnocchi lighter than some other kinds that we have had in the past and we prefer them this way.
However, we can't neglect the great benefit of a textured paste - they are little sauce delivery boats for your mouth! Our textured pasta are the cavatelli shape. Cavatelli literally translates to "little caves" and the ricotta based pasta is shaped to look like mini hot dog buns.Cavatelli pasta is a household favorite and kids love them since they are best in red sauce or mixed up like Cacio e Pepe (Recipe below).
Pappardelle pasta is a very popular style of noodle that hails from Tuscany. Pappardelle are often seen on high end Italian restaurant menus throughout the United States. These noodles are made with an egg base dough and are cut 1 inch wide. The robust, toothsome style is great for meat or seafood heavy sauces. I highly recommend trying a good pappardelle pasta with a Bolognese sauce. This type of sauce is a slow cooked meat sauce, the mother of Italian-American Sunday sauce.
Strozzapreti is a handmade rolled pasta. Interestingly enough the story goes that a traveling priest stopped at a convent for rest and refreshment at an inconvenient time for the nuns. The nuns grudgingly made this fast version of garganelli and the priest hunkered down and inhaled his meal with such gusto that he choked making it necessary for one of the nuns to slap him repeatedly on the back to dislodge the unchewed pasta. With this story the strozzapreti, or priest strangler, was named and has since been popular in the Emilia Romagna, Tuscany, Marche, and Umbria regions of Italy.
The recipe portion of the day:
And the very popular:
Happy Cooking guys!