Bricchetti Pasta

Other Names:




Made with: Semolina flour, water, and salt.

Bricchetti are a type of short, thick spaghetti-like pasta that is native to Liguria, a region in northwestern Italy. They are traditionally made with semolina flour and have a distinctive, irregular shape, reminiscent of matchsticks. The name “brichetti” is derived from the Genoese dialect word for “matchsticks,” reflecting their appearance.

Bricchetti are most commonly used in minestrone alla Genovese, a hearty vegetable soup that is also a signature dish of Liguria. The pasta’s sturdy texture and ability to hold their shape even in a rich, flavorful broth make them an ideal accompaniment for this dish.

Here are some of the key characteristics of Bricchetti pasta:

  • Shape: Bricchetti are short, thick spaghetti-like pasta with an irregular shape resembling matchsticks.
  • Texture: They have a slightly chewy texture that holds up well in soups and stews.
  • Flavor: They have a mild, neutral flavor that complements a variety of sauces and ingredients.
  • Typical Usage: Bricchetti are most commonly used in minestrone alla Genovese, a traditional Ligurian vegetable soup.



Photo Credit: Bill Rubino