Patellette Pasta

Other Names:

Region:
Abruzzo

Made with:
durum wheat flour, cornflour, water, and salt.

About:

Patellette Pasta is a traditional Italian pasta variety originating from the province of Teramo in the Abruzzo region.

Its history is rooted in “La cucina povera,” or the “kitchen of the poor,” reflecting its humble origins as an ancient peasant pasta made from readily available and simple ingredients. It is often considered a type of maltagliati, which literally means “badly cut,” referring to irregularly shaped pasta often made from leftover dough.

Patellette is typically made from a combination of durum wheat flour, cornflour, water, and salt. The dough is kneaded vigorously, rolled into a thick sheet, and then cut into distinctive triangular shapes.>

Due to its robust texture and shape, Patellette is traditionally served with brothy, slightly liquid sauces and is often eaten with a spoon.

Common pairings include:

A soffritto of pancetta (or guanciale), tomatoes, and onions.
Beans or chickpeas.

Tomato, basil, olive oil, and garlic sauces.

In some variations, it can also be served with seafood.

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