Pasta al Ceippo

Other Names:

Region:

Through out Italy

Made with:

Semolina flour and water

About:

Pasta al Ceppo is a unique and traditional Italian pasta shape, known for its distinctive form and its ability to hold sauces exceptionally well.

Origin and History:

The name “Pasta al Ceppo” literally translates to “pasta rolled by a stick.” This gives a strong clue to its traditional method of preparation. Historically, this pasta was made by hand, by wrapping dough around knitting needles or thin sticks, creating a tubular, “cinnamon stick” like shape with a central groove. This manual process is characteristic of many traditional pasta shapes that emerged from regional Italian culinary traditions.

While the exact historical origin of this specific shape is not pinpointed to a single date or region, it belongs to the broader history of pasta in Italy, which predates Marco Polo’s travels to China by centuries. Pasta in various forms has been a staple in Italy since ancient times, evolving over centuries with regional variations in ingredients, shapes, and methods of preparation. Like many artisanal pasta types, Pasta al Ceppo likely developed in a specific Italian region, though widespread commercial production has made it available more broadly. Some sources associate it with Abruzzo, a region known for its strong pasta-making traditions.

Characteristics and Traditional Uses:

Pasta al Ceppo is typically made from durum wheat semolina and water. When cooked, it maintains its unusual shape and has a delightfully chewy, “meaty” texture. Its defining feature is the central fold or groove, which acts as a perfect trap for sauces.

Because of this excellent sauce-capturing ability, Pasta al Ceppo is traditionally served with:

Finely ground meat or vegetable ragùs:

The rich, thick sauces adhere beautifully to the pasta’s surface and fill its central cavity, ensuring every bite is flavorful.

Sausage and garlic sauces:

The robustness of these sauces complements the pasta’s hearty texture.

Baked dishes or casseroles:

Its sturdy structure holds up well to baking, making it suitable for layered. Some suggestions also include pairing it with the intense flavor of salted ricotta, tomato sauce, and aubergines, as in a “Pasta alla Norma” style, or with wild mushrooms and pork.