Cappellachi Pasta
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Made with: Homemade is made with eggs, salt & durum wheat. Manufactured is made with semolina flour water, and salt, |
| About:
The exact origins of cappellachi pasta are unknown, but it is believed to have originated in the Italian region of Puglia, where it is still a popular dish today. The earliest known reference to cappellachi pasta dates back to the 15th century, in a cookbook written by Maestro Martino, a renowned Italian chef. Cappellachi pasta is thought to have been inspired by the traditional hat-wearing customs of the Puglia region. The cup-shaped shape of the pasta is said to represent a regional hat called the “berretto,” which was commonly worn by men in Puglia during the Middle Ages. Cappellachi pasta is a type of pasta with a distinctive cup-shaped form. The individual cappellachi cups are typically about 1-1.5 inches in diameter and have a ruffled or fluted edge, creating a unique texture that enhances the pasta’s ability to cling to sauces. The name “cappellachi” is derived from the Italian word for “little hats,” aptly reflecting the pasta’s resemblance to miniature hats. The cup-shaped design of cappellachi pasta serves a practical purpose, as it traps and holds sauces within the pasta’s hollowed center. Cappellachi pasta is traditionally made with semolina flour and water, and it is often bronze cut, which gives it a rough texture that further enhances its ability to absorb and retain sauces. The bronze die used in the cutting process also imparts a subtle rustic appearance and a slightly nutty flavor to the pasta. Due to its unique shape and texture, cappellachi pasta is particularly well-suited for creamy, saucy, and flavorful dishes. The cup-shaped cavities effectively capture and distribute the richness of sauces, while the rough surface enhances the pasta’s ability to cling to the ingredients, creating a cohesive and flavorful dining experience. |
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Photo Credit: Bill Rubino |