When it comes to pasta, there are countless shapes and sizes to choose from. Pasta, with its wide variety of shapes and textures, is a staple food enjoyed by people all over the world. Some shapes, such as spaghetti and penne, are well-known to most people, whilst others are less well-known. One of the lesser-known pasta shapes is “cajubi,” a small, shell-shaped pasta that is popular in certain regions of Italy.
Cajubi is a type of Italian pasta that is short in length, usually no longer than two inches. It is formed by wrapping the pasta around a metal rod to create little tubes. Cajubi is served in Puglia’s best restaurant.
In this article, we’ll explore what Cujabi is and where it originated from, how it’s made, and some ways to enjoy it. Let’s dive in!
Cajubi: Origin and Meaning
Cajubi fact sheet:
|Approximately 2 cm
|Varies, but usually around 1.3 centimeters
|Approximately 1 cm
|Southern Italy (Puglia)
|“Cheese” or “Jubilee” in Italian
Where Did Cajubi Originate?
Cajubi, also known as “cajubbi,” is a variety of pasta with a shell-like shape that originated in the Puglia region of Southern Italy. It’s a small, twisted pasta shape that looks like the shell or shells of small snails.
The name “Cajubi” is a combination of the Italian words “cacio,” which means cheese, and “jubileo,” which means jubilee. Given that the pasta was initially developed to commemorate the Jubilee of 1300, a holy year in the Catholic Church, this name symbolizes the pasta’s background.
It is made from durum wheat semolina and water, which gives it a firm texture and a slightly nutty flavor.
What Does Cajubi Mean?
The word “Cajubi” is an Italian term that means “long,” which refers to the size of the pasta shapes. The name was given to the pasta shape as it is wrapped around a metal rod to create little tubes.
The dough is rolled with hands into ropes about ⅛ inch (1 cm) in diameter, and the ropes are cut into pieces about ⅝ inch (1.5 cm) long. Meanwhile, the pieces are rolled on a ferretto, which is then slipped out, and the pasta is left to dry. The pasta is boiled in plenty of salted water or in broth.
Traditional Dishes That Use Cajubi
Cajubi pasta is a flexible shape that can be used in many different cuisines. Because of its compact size and shape, it is suitable for serving soups and stews as well as holding sauces and filling with cheese or other ingredients.
Here are some of the traditional dishes recipes that are made with cajubi pasta:
- Soup and Stews – Cajubi pasta is a well-liked option for soups and stews because it takes on the taste of the broth and adds texture to the dish. It goes well with hearty ingredients such as sausage, beans, and vegetables
- Pasta e Fagioli – This is a classic Italian soup made with cajubi pasta, beans, and vegetables such as onions, carrots, and celery. The soup is typically flavored with garlic, tomatoes, and herbs like rosemary and thyme.
- Pasta Salads – Cajubi pasta is a fantastic choice for pasta salads due to its small size and delicate texture. It goes nicely with a wide range of ingredients, such as cherry tomatoes, olives, and feta cheese.
Overall, Cajubi is a versatile and delicious type of pasta that can be used in a wide range of recipes, making it a favorite among pasta lovers around the world and worth trying if you haven’t already.