Pasta Roma Casarecce comes from the word ‘Casereccio’ which means ‘Homemade’, and originates from Sicily. These short twists of pasta appear to roll up on themselves and were traditionally made by rolling thin cut strips of pasta with a small wooden dowel.
Casarecce can be used in lots of different recipes and is an especially good choice for pesto or chunky sauces made from eggplant, ricotta or basil.
For each 350g of pasta, bring 5 litres of water to the boil (salted to taste).
Add pasta and return to boil. Stir gently and continue to boil for 9-11 minutes to desired texture.