Italians and their love for pasta isn’t a thing of the past. There is wide-ranging pasta that you will come across when travelling to Italian cities, and one of them is Gomiti. Don’t get confused between the classic American ‘Mac n Cheese’ and Gomiti – both are poles apart in terms of preparation method.
Gomiti looks like a snail shell, and it has a round opening on one end and a slit on the other. Italians call the shape, lumache, which means snails.
Interesting, right? Do you wish to know more about this intriguing pasta before you get to devour it in a quaint cafe?
As you move forward, we will tell you everything about Gomiti pasta, its origin, meaning, and similar shapes.
Gomiti Pasta Origin and Meaning:
|Chifferi, elbow pasta, pipette
Where did Gomiti Pasta originate?
There is always a tale to tell, especially when we talk about Italian pasta variants.
As per some historians, Maria Luigia, the Duchess of Parma, may be the inspiration for this pasta. The pastry chefs in her kitchen wanted to replicate the look of the Viennese pastry called kipfel. The objective was to make the Austrian-born mistress feel like she is close to her home. That’s how Gomiti came into existence and became a comforting meal for Italians.
What Does Gomiti mean?
Gomiti means elbows in Italian. Although this tubular pasta has made its way onto menus with different kinds of names such as pipette and chifferi, in the U.S., you will find chefs serving Macaroni. The shape is similar, but if you plan to order macaroni in Italy, the server may ask you to narrow down the selection.
What Is the Difference Between Gomiti and Macaroni?
Gomiti is a different bent on macaroni. While Americans serve macaroni in a thick and cheesy sauce, Gomiti is prepared in a garlic-infused ragù with a hint of tuna, black olives, and capers. Americans find comfort in Mac n Cheese whereas a true Italian would use fontina, caciotta sweet cheese and bechamel to add life to a Gomiti pasta dish.
Traditional dishes that use Gomiti
Italians don’t have the concept of Mac n Cheese. They use Gomiti pasta to prepare traditional dishes that include different varieties of cheese, flavorful sauces, and fresh herbs.
One of the most delectable dishes includes Eggplant Parmesan with Gomiti. Eggplant is sliced and fried in a pan, and then these are baked under layers of different cheeses and tomato sauce. Between the layers, you can add the Gomiti pasta and garnish the dish with oregano leaves. Make sure the oregano is fresh because Italians take their pasta and herbs seriously.
Another classic you may want to try is the one with shallots and peas. Heat olive oil in a pot, add the sliced shallots, and cook till they are golden. Add the fresh peas, and water, and season it with salt and pepper. While the peaks cook, you can set the Gomiti pasta to boil. Stir it into the peas pot when the pasta is ready. Garnish with grated cheese and minced parsley.
Gomiti is indeed a beautiful pasta that needs very few ingredients to taste heavenly. Try out the dishes we’ve mentioned and don’t forget to be generous with garnishings.