SHORT PASTA

  • Short pastas come in an array of shapes and sizes, and are generally dry rather than fresh.
  • Many are tubvlar, with either smooth or grooved exteriors, and are often served with thicker sauces eg meat.
  • Short pastas are also popular in salads and casseroles.

Sicilian Maccheroni

  • Egg

Slightly longer than maccheronchini. Traditional to southern Italy.
Usually served in colder months during Italy’s Winter Festivals.
May also be used to make Pasta Al Porno.
Suggested sauces: Heavy meat sauce.