Caserecce Pasta

Other Names:
Also spelled Casarecci.
Region: Throughout Italy


Made with:
Homemade Casericce is made with eggs & semolina wheat, as well as only water. Manufactured is made with water and durum wheat.

Caserecce pasta’s origins can be traced back to the sunny shores of Sicily, where it has long been a staple in traditional Sicilian cuisine. Its popularity quickly spread throughout southern Italy, and today, caserecce is enjoyed worldwide for its unique shape, versatility, and ability to enhance any dish.

Caserecce pasta, often referred to as “casareccia” in certain regions of Italy, is a type of short, corkscrew-shaped pasta with ridged edges that resembles miniature, rolled-up scrolls. The name “caserecce” literally translates to “homemade” in Italian, a fitting tribute to its traditional method of preparation, which involves hand-rolling small rectangles of dough around a thin wooden pin or metal rod, a technique known as “ferro” in Italy. 

The ridges that adorn caserecce pasta’s surface play a role. These raised grooves provide ample surface area for sauces to cling, ensuring that every bite is infused with flavor and texture. but you will also find it smooth without ridges which I find equally good as well.  Whether paired with smooth tomato sauces, rich meat ragùs, or vibrant pesto mixtures, caserecce pasta masterfully captures and distributes the essence of each dish. Caserecce pasta’s versatility and its small, compact shape makes it an ideal complement to a variety of ingredients, from tender vegetables to succulent pieces of seafood. Tossed with roasted vegetables and a touch of olive oil, caserecce pasta becomes a delightful vegetarian delight. When paired with grilled shrimp or scallops, it elevates seafood dishes to new heights of flavor and elegance.

Photo Credit: Bill Rubino