Casarecce originates from Sicily, but is also typical of other regions in the centre-south of Italy. This tasty shape, whose name means ‘homemade’, is an interpretation of the Arabic "pasta busiata" obtained with the "bus", the thin reed of a plant that in the past was used to wrap up the pieces of dough.
Casarecce are long twists of pasta, which appear rolled up on themselves – perfect for holding sauce until the last drop. Their smooth surface is slightly porous and is a great match for every sauce, from the most traditional to the simplest.
We suggest trying Casarecce with sauces based on typical Mediterranean ingredients such as eggplants, ricotta and basil; for example Casarecce alla Norma, a tasty and tempting pasta dish. Or you can try with seafood, like the combination of baby cuttlefish and fresh cherry tomatoes, ideally enhanced by the Casarecce's rough surface.