Cencioni Pasta

Other Names:


Made with:

Made with semolina flour, water, and salt.


Cencioni pasta is believed to originate from the Basilicata region of southern Italy. This information is supported by sources like Vincent Scordo, a well-known Italophile and food writer, who mentions Cencioni in his “Scordo Pasta Challenge” blog post [Scordo Pasta Challenge – #23 Cencioni with Tomato Sauce].

While the exact origin within Basilicata is unclear, the pasta’s name translates to “little rag” in Italian, suggesting a potential connection to the region’s cultural and culinary traditions. They are small disk-shaped pasta similar to Orrechetti but flatter and a little larger and petal shaped and has a chewy consistency  good for main dishes similar to Capunti