Ricciolini Pasta & Riccette Pasta

Other Names:
Emilia Romagna, Ferrara
Made with:
Homemade is made with eggs, salt & durum wheat or 00 flour. Manufactured is made with water, salt and durum wheat and water.
What you see is the manufactured version of Ricciolini. Homemade usually used in soups and broths, the manufactured version is sturdy enough for sauces such as tomato or cream sauces. The name Ricciolini means “little curls” and are traditionally cooked for Yam Kippur, and are found in the kitchen of Ferrara.

 Source: Encyclopedia of Pasta, Oretta Zanini De Vita, Univ of Calif. Press.
Photo Credit: Bill Rubino
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I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.