Code di Topo Pasta

Other Names:

Northwestern Italy

Made with:

It is made with all-purpose flour, water, and salt. It is also made using eggs.


While the exact origin of “Code di Topo” pasta is unknown, it’s most likely associated with northwestern Italy, specifically the regions of Piedmont, Liguria, and the maritime Alps

These regions are known for their unique pasta shapes, like trofie and tajarin, which share aesthetic similarities with “code di topo”

Code di Topo, which translates to “mouse tails” in Italian, gets its name from its thin, elongated shape resembling a rodent’s tail. The length of the pasta can vary depending on the recipe or region, ranging from short, bite-sized pieces to longer strands.

Traditionally, Code di Topo is made with a simple dough consisting of only flour and water. This aligns with the frugal nature of historical recipes in Italy, particularly in regions where ingredients were scarce or expensive.

Some modern variations might incorporate eggs into the dough for a richer flavor and slightly sturdier texture. Due to its minimal ingredients, Code di Topo has a neutral flavor and a slightly chewy texture.Cooking and Serving:

Due to its size and texture, Code di Topo pairs well with lighter sauces, such as:

    • Tomato-based sauces: Simple tomato sauce, pesto, or arrabiata.
    • Cream-based sauces: A light cream sauce with mushrooms or peas.
    • Butter and sage: A simple yet flavorful option.
  • It can also be served in soups or broths, where the pasta absorbs the flavors of the surrounding liquid.

Regional Variations:

  • While the core elements like shape and basic ingredients remain consistent, specific variations might exist across different regions in northwestern Italy.
  • These variations could involve:
    • Slight changes in dough proportions or additional ingredients like olive oil.
    • Unique local sauces or pairings specific to the region.