/ Our magazine / Artisanal pasta: from Piedmont to Campania, five unknown shapes.
/ Our magazine / Artisanal pasta: from Piedmont to Campania, five unknown shapes.
Pasta, one of the most loved dishes in the world, is one of the foods of the Italian culinary tradition that has conquered the palates in every corner of the planet.
Each type of pasta tells a unique story, carrying with it a variety of shapes, sizes, and textures.
But pasta is also a vehicle for stories, legends, and traditions. Every type of pasta has its own story to tell, a provenance linked to the regional roots of Italy, and a versatility that makes it a blank canvas for chefs around the world.
The origin of various types of pasta is closely connected to the history and gastronomic tradition of each Italian region. Each type of pasta has its own story and a peculiar provenance. Some types of pasta are less known and used outside of Italy, among which we can find: trucioli, tajarin, quadrucci, chitarrine, and sedanini.
The name "trucioli" seems to derive from their irregular shape and the sensation of being "dragged" or "trailing" during preparation. It is a name that evokes the artisanal process of creating this pasta. Trucioli have their roots in the southern regions of Italy, particularly in Puglia, Basilicata, and Calabria.
Trucioli pair well with numerous sauces and condiments. One of the classic recipes is "Trucioli with pizzaiola sauce", where the pasta is dressed with a sauce made from tomato, oregano, black pepper, garlic, and parsley.
Tajarin have ancient origins and are traditionally associated with Piedmont. The legend has it that this pasta was first created by Duchess Maria Luisa of Bourbon, wife of Charles Emmanuel IV, in the 18th century. The duchess was passionate about cooking and is said to have been responsible for the creation of this thin, long pasta.
The traditional preparation of tajarin (available in Pasta d'Alba tajarin) requires great manual skill. The pasta is rolled out to become very thin and then cut into strips.
“Tajarin al Tartufo” is one of the most famous preparations: they are dressed with butter, freshly grated truffle, and Parmigiano-Reggiano.
Their origin is often attributed to the central regions of Italy, such as Umbria and Marche. This pasta has traditionally been made by hand in Italian homes, reflecting the artisanal character of the country's cuisine.
The name "quadrucci" derives from the Italian word "quadro," which means "square". This name is a clear indication of the characteristic shape of this pasta, whose symmetrical cut was designed to facilitate hand preparation.
The quadrucci are known for their versatility in the kitchen. The “quadrucci soup” is a traditional Italian soup made with meat or vegetable broth. It is often enriched with vegetables and grated cheese.
The “chitarrine” owe their name to the characteristic shape that resembles a guitar, with strips of pasta cut evenly like the strings of an instrument.
This pasta was born in the mountainous territories of Abruzzo and Molise, where peasant tradition has always played a fundamental role in local cuisine. Their creation was inspired by the need for a type of pasta that could be easily prepared at home, without the use of pasta machines.
The name "sedanini" derives from the similarity of their shape to small chairs or celery stalks. The exact origin of sedanini is unclear, but this pasta has become an integral part of Italian cuisine over the years.
Short, ridged pasta like sedanini is popular throughout the country and has deep roots in Italian culinary tradition. Sedanini pair well with a sauce made from crumbled sausage, porcini mushrooms, garlic, and parsley.
Challenge your palate to explore new culinary horizons by trying these lesser-known types of pasta. Let yourself be tempted by the authentic and exquisite flavors of these pasta options and start your gastronomic journey today!
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