Pasta is a well-known Italian flour meal with several variants, each with its own narrative to tell, and learning about the various shapes of pasta can be a lot of fun. So, what is candle pasta?
Candele pasta is a long, narrow tube-shaped form of traditional Italian pasta that resembles a tall, thin candle. Candele pasta, which originated in Southern Italy, is commonly used in hearty recipes such as baked spaghetti, soups, and stews. Because of its unusual shape, it lends itself to imaginative presentation and is frequently used to add texture and depth to foods.
In this article, we’ll look at the history and qualities of candele pasta, as well as its nutritional benefits and several delectable recipes.
Candele: Origin and Meaning
|⅛ to ⅓ inch (3mm to 1cm)
|Larger than strands
|Liguria for the smallest sizes, and especially southern Italy for the larger sizes
|Ziti or Zzite, Zitoni, and Zituane
Where did Candele originate?
Candele pasta originated in Southern Italy and has been a mainstay of the region’s cuisine for generations. The pasta’s distinctive design, which resembles a long, thin candle, is thought to have been inspired by the tall candles used in religious processions.
The type Cannacce aricine pasta, sometimes served with mushroom sauce, are traditionally cooked for the feast of Saint Apollonia, commemorating a fire that destroyed the church of Ariccia in 1622. The faithful and the shrine consecrated to the saint both miraculously survived.
The phrase is most likely derived from canne (reeds), which were, according to history, the material on which the saint was burnt when he was killed in Africa, and with which roofs, not just of churches, were fashioned.
What Does Candele mean?
Candele is a Latin word that meaning “candles” and refers to the long, thin candles used in liturgical processions.
Processions are less popular in small towns these days, especially in the south, but during major ones, such as Corpus Domini or different Madonna feasts, long, white lit candles are still carried, their profile and color resembling the pasta usually sold unpackaged in grocery shops.
Traditional dishes that use Candele
Candele is produced from durum wheat flour and water and can be found in a variety of traditional meals. This pasta is typically served with traditional local sauces, such as pastasciutta.
Candele are excellent for baked candele pasta dishes, and this appears to be the most common way to prepare them in Campania. They are generally served with stronger sauces such as Neopolitan ragu after being cooked.
You may also try some of these recipes:
Additionally, you also pair nicely with vegetable sauces, particularly those including tomatoes, olives, and capers, as well as vegetables such as zucchini, aubergines, and bell peppers.
Finally, candele pasta is a flexible and tasty element that pasta fans should explore. Its distinct form and texture make it ideal for enhancing the flavor of substantial foods such as baked pasta, soups, and stews.
Candele pasta is a fun and creative item to work with in the kitchen, whether you’re an expert chef or a newbie cook.
So why not include it into your next pasta recipe and have a taste of Italy right in your own home?