Other Names:
Natalni

Region: Genoa

Made with: water and semolina flour

About:

A less commonly known, pasta Natalini pasta (often referred to in the plural as “natalini”) has a specific origin and tradition, particularly in the Liguria region of Italy Genoa and Savona.

Origin and Name:
The name “Natalini” (or “natalin” in the singular) directly relates to “Natale,” which means Christmas in Italian. This pasta is traditionally prepared as a specific dish for Christmas in Liguria.

Historical Roots: Natalini are a type of dry pasta that has a very long tradition in Genoa, documented as early as the early 1300s. This makes it one of Italy’s truly ancient pasta forms.

Appearance: Natalini are characterized by their long, thick, tubular shape. They are described as being similar to smooth penne but much longer, typically around 20-25 cm (8-10 inches) in length. Their shape can be slightly oval because they are traditionally dried slowly and laid on looms. The “impractical” long shape was historically seen as a mark of quality, indicating that the pasta makers used craft dies and a good balance of starch and flour in the dough.

Traditional Preparation:
In Broth (in brodo): The most traditional way to prepare Natalini in Liguria is in a rich broth. This broth is typically made with three types of meat: chicken, beef, and pork.
With Sausages: A key element of the traditional Natalini Christmas dish in Genoa is the addition of small pieces of sausages to the broth. This addition symbolizes “wealthiness and money,” serving as a wish for a prosperous and abundant year to come.

Comparison to Ziti: Interestingly, a pasta with a very similar long, tubular shape exists in Southern Italy and is called Ziti, Boccolotti and Pasta. While Natalini are typically served in broth in Liguria, Ziti in Southern Italy are often baked in the oven with tomato sauce and cheese (like scamorza). This highlights the regional diversity of Italian pasta, where similar shapes can have distinct names and culinary uses.

In essence, Natalini are more than just a pasta shape; they are a cherished part of Ligurian Christmas culinary tradition, imbued with history and symbolic meaning. If you ever find yourself in Genoa during the holiday season, seeking out a bowl of Natalini in brodo would be a truly authentic experience!

 Source:
Flavor of Italy
That*s Liguria

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