Casarecce Pasta

Shape – short elongated pasta in the form of twisted scrolls. Size 30-80 mm in length.

Cooking time – 10 minutes (until ready).

Casarecce is excellent for rich meat and tomato sauces. Perfect for holding sauce and pieces of ingredients on its surface.

Briefly about Casarecce pasta

Casarecce pasta is a type of short, twisted pasta shaped like a spiral or tightly rolled up scroll. Traditionally, Sicilian pasta is made from durum wheat flour and water. It is known for its distinctive shape, texture and versatility and can be used in a variety of dishes with sauces and ingredients such as tomato sauces, cream-based sauces, vegetables and meat. It is a good source of carbohydrates, protein, and essential vitamins and minerals. It should be cooked for 8-10 minutes or until al dente.

You have come to make delicious Casarecce?

What does Casarecce pasta look like 📏 The shape of pasta

It represents short pasta that looks rolled upon itself and bent around the edges. It looks like an S. From the side looks like small rolled-up scrolls. The surface of the pasta is smooth and slightly porous.

Casarecce pasta is a type of short, twisted pasta that is shaped like a spiral or tightly rolled up scroll. It is often twisted by hand, which gives it a rustic and uneven appearance. The macaroni is usually about two inches long and about half an inch wide. It is known for its distinctive shape and texture, making it a popular choice for many pasta dishes.

Casarecce Pasta

What is Casarecce | Description of the Pasta

Casarecce is durum wheat pasta shaped like small, smooth rolls. Casarecce pasta is a traditional Sicilian pasta that has been enjoyed for centuries. It is made from durum wheat flour and water and is usually formed by rolling the dough into thin sheets and then twisting them into a characteristic spiral shape. The name “casarecce” comes from the Italian word “casa,” which means “homemade.”

It was originally made by hand by rolling small rectangles of dough around a thin wooden pin or metal rod, which Italians call “ferro.” Many Italians still use these rods when making this or other similar pasta at home.

Casarecce is a traditional pasta used in popular Sicilian recipes such as “Sicilian pesto.” This sauce consists of typical Sicilian products; ricotta, tomatoes, basil, olive oil, and pine nuts. Besides Sicily, pasta Casarecce can often be found in other regions in the center of southern Italy.

Casarecce Pasta
Example dish – Casaracce with tomatoes and cream sauce

One of the main features of casarecce paste is its texture, which is a bit coarse. This makes it ideal for holding sauces and bits and pieces of ingredients, which is why it is often used in dishes with hearty and strong sauces. In addition to its texture, casarecce pasta is known for its versatility and ability to pair with a wide variety of sauces and ingredients.

How to pronounce pasta Casarecce

Pasta Casarecce is pronounced [cah-sah-ret-chee] or [cah-sah-rech-ee]. Emphasis is placed on the second syllable.

What can be substituted for Casarecce

If you don’t have casarecce pasta on hand, you can substitute other types of short pasta, such as fusilli (rotini), girandole or gemelli pasta. These types of pasta are similar in shape and texture to casarecce and can be used interchangeably in many recipes.

What to combine it with Casarecce

Casarecce pasta pairs well with a variety of sauces and ingredients, including tomato sauces, cream-based sauces, vegetables and meats. It is often served as a main course, but can also be used in salads or as a side dish. Popular sauces that go well with casarecce pasta include marinara, alfredo and carbonara.

Casarecce comes from Sicily, but it is a trendy pasta in other regions of Southern Italy as well. So the best sauces to go with it are of traditional Southern Italian origin with typically Mediterranean ingredients, such as eggplant, tomatoes, cheese, and basil. Seafood or fish, such as swordfish, are often served with this pasta.

Sicilians often eat casarecce with what is known as Sicilian pesto. It is a sauce infused with the flavor of typical local products: ricotta, tomatoes, basil, olive oil, and pine nuts. However, there are several other local pestos in Sicily, such as Trapan pesto, made with basil, almonds, pecorino, tomatoes, and almond pesto without tomatoes.

⏲️ Cooking time | How long to cook Casarecce

  • Cooking time until done – 10 minutes
  • Al dente – 8 minutes

Cooking time for casarecce pasta depends on the size and thickness of the pasta, as well as the desired degree of doneness. In general, casarecce pasta should be cooked for 8-10 minutes, or until it is al dente (firm to the taste). Be sure to check the pasta while cooking and taste it to determine when it is ready.

🗒️ Calories and Nutritional Value

  • Energy value 1489 kJ / 356 kcal
  • Fats 1,6 g
  • Carbohydrates 70 g
  • Protein 14,5 g

Nutrition Factors (per 100g) – Rummo Classic Casarecce Pasta n.88, 500 gr.

Casarecce pasta is a good source of carbohydrates and protein and is low in fat. It is also a good source of several essential vitamins and minerals, including iron and B vitamins.

🧑‍🍳 Best recipes with Casarecce Pasta

Caserecce with sicilian pesto and tomatoes

Caserecce con pesto alla siciliana recipe is a quick, easy and fresh dish, great for the summer season! 


  • 500g tomatoes
  • 360g of pasta casarecce
  • 150g ricotta made of cow milk
  • 150 g of extra virgin olive oil
  • 150 g grated parmesan cheese
  • 1 big bundle of basil
  • 40 g pine nuts
  • 1 garlic clove
  • salt, freshly ground pepper


  1. Cut the tomatoes into segments, remove the seeds and juice, and put the pieces in a blender.
  2. Add the basil leaves, crushed garlic, ricotta cheese, pine nuts, parmesan cheese, oil, pepper, and a pinch of salt and blend for a few minutes.
  3. Meanwhile, when the salted casserole cooking water comes to a boil, add the pasta and stir.
  4. When the pasta is boiling, transfer it to the container where we poured the pesto. Mix everything and serve with a fresh basil leaf.

How to make Pasta Alla Norma with Casarecce pasta – Sicilian style recipe

Pasta alla norma has everything you want in a delicious Sicilian pasta dish. Crispy eggplant, salty ricotta cheese, juicy tomato sauce and the perfect pasta shape to scoop it all up.


  • 300 g of dried Casarecce pasta.
  • A small bunch of fresh basil
  • 2 garlic cloves
  • Ricotta (up to 250g)
  • 1 jar of peeled tomatoes
  • 1-2 eggplants
  • Extra Virgin olive oil
  • Vegetable oil (for frying)
  • Salt + pepper


  1. To make Pasta alla norma, you need quality tender eggplants, so start by trimming the top and bottom of one (or two) and then cut into strips.
  2. Meanwhile, heat vegetable oil in a deep frying pan or small saucepan. Once the oil reaches 180°C, put a few strips in it at a time and fry them!
  3. Pasta alla norma is all about crispy eggplant, so once the eggplant strips are golden brown, remove them from the oil and transfer them to a plate lined with paper towels to absorb any excess liquid, and leave to rest.
  4. Add 5 liters of water to a large saucepan and leave it to simmer while you make the sauce.
  5. Sicilian Eggplant Pasta is made with fresh tomato sauce, so place the peeled tomatoes in a medium-sized bowl and chop with a vegetable slicer.
  6. Once you have the tomato puree, add salt and pepper and stir with a wooden spoon.
  7. Then put a medium-sized frying pan on the stove over low to medium heat and heat a generous drop of olive oil in it.
  8. When the oil is slightly hot, crush the garlic cloves, add them to the pan, and stir.

Casarecce Pasta with Tomatoes and Italian Sausage


  • 300 g casarecce pasta
  • 500 g italian sausage
  • 300 g cherry tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper
  • 50 g Pecorino Romano
  • 1/2 cup chopped onion
  • Clove of garlic
  • Salt

Donatello Montrone shows in this video a simple recipe for Casarecché pasta with cherry tomatoes and Italian sausage

To make delicious pasta casarecce, you will need fresh basil, Italian sausage and red pepper flakes. First, bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package until al dente. While the pasta is simmering, heat a large skillet over medium heat and add a little olive oil. Add the sausage and cook until browned. Then add the garlic and cook until fragrant.

When the pasta is ready, drain the water and add it to the pan with the sausage. Add some of the remaining water from the pasta and a cup of water from the cooking pasta to make a sauce. You can also add a dash of olive oil and some fresh basil to sprinkle over the pasta. Serve the pasta in bowls, sprinkled with parmesan and red pepper flakes.

This simple casarecce pasta recipe is a great choice for a quick and delicious meal. It can easily be modified into a vegetarian version by eliminating the sausage and adding vegetables instead. If you try this recipe, be sure to leave a comment and let us know what you think!

Casarecce Nduja and Ricotta – Pasta with pancetta and cheese recipe


  • 250 grams of Casarecce pasta
  • 1 jar of passata
  • 250 grams of guanchiale or pancetta
  • Half an onion
  • Fresh basil
  • 200 grams ricotta bufalo
  • 2 spoonfuls of nduja (spicy, spreadable pork sausage from the Calabria region of southern Italy)
  • parmesan cheese


  1. In a large pan, fry the onion, chopped finely.
  2. Add the guanchiale or pancetta and let them stew until soft. Squeeze some nduji into the sauce and allow to melt.
  3. Add some white wine and let it evaporate. When the wine has evaporated, add the passata and simmer for 10 minutes.
  4. When the sauce is ready, add salt and fresh basil. Now add ricotta to the sauce to your liking. Stir the ricotta into the sauce and you are done.
  5. In another large saucepan, boil salted water and once it boils, add fresh pasta.
  6. Drain the water from the pasta and, using some of the water, finish the pasta in the sauce.
  7. Arrange the pasta on plates and sprinkle with parmesan cheese and basil.

One-Pot Casarecce Pasta – Easy 30 min recipe


  • 2 tablespoons extra virgin olive oil
  • 1/2 cup chopped white onions
  • 1 tablespoon minced garlic
  • 1 pound ground Italian sausage
  • 3 1/2 cups chicken broth
  • 1 pound Casarecce pasta
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 cup fresh basil, chopped
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • salt and pepper, to taste

How to make casarecce pasta at home

Step-by-step instructions for making casarecce pasta from scratch

  1. Combine 2 cups of semolina flour and 1 cup of water in a large mixing bowl.

    Knead the dough until it is smooth and elastic. If the dough is too dry, add water a little at a time until it reaches the desired consistency. If the dough is too wet, add more flour until it is the right consistency.

  2. Cover the dough with a damp cloth and let it rest for about 30 minutes.

    Roll out the dough into a thin sheet using a rolling pin or pasta machine.

  3. Cut the dough into narrow strips about 1/4 inch wide.

    Roll each strip of dough into a tube, twisting as you go.

  4. Bring a large pot of salted water to a boil.

    Add the casarecce pasta to the pot and simmer for about 8-10 minutes, or until it is al dente (tender but still firm to the taste).

  5. Drain the water from the pasta and season it with your desired sauce.

    Serve hot.

This 9 minute video clearly shows a Sicilian grandmother making homemade Casarecce pasta. Bonus shows how to make other popular types of pasta, and at the end there is a recipe for Casarecce with tomato sauce.

How to cook homemade pasta Casarecce

FAQ about Casarecce pasta

  1. What kind of pasta is casarecce?

    Cazarecce is a type of pasta that is shaped like a narrow, twisted tube. It is usually made from durum wheat flour and water and has a slightly chewy consistency. Casarecce is a traditional pasta from Sicily, Italy, and is often used in Mediterranean and Italian cuisine.

  2. Is Casarecce the same as Strozzapreti?

    Casarecce and Strozzapreti are two different types of pasta, even though they are similar. Casarecce is narrow, twisted tube pasta, traditionally native to Sicily, and Strozzapreti is short, thick, twisted pasta, traditionally native to Tuscany. Both types of pasta are made from durum wheat flour and water, but have different shapes and textures.

  3. What is Casarecce pasta used for?

    Casarecce pasta is versatile and can be used in a variety of dishes. It is often used in salads as well as in soups and stews. It can also be served with a variety of sauces, including tomato sauce, Alfredo sauce and pesto. In addition, cazarecché can be used in baked dishes.

  4. How to store Casarecce pasta?

    If you have leftover boiled pasta, it can be stored in an airtight container in the refrigerator for up to 5 days. To heat the pasta, simply add it to a large pot of boiling water and simmer for a few minutes until tender. If you’ve kept pasta and sauce in the fridge, the easiest way to reheat it is to use the microwave. Heat the pasta in an airtight container for 2 minutes. Or you can heat the pasta in a frying pan by adding a couple of teaspoons of olive oil or other oil.

Let’s summarize

Casarecce pasta is a short, twisted pasta popular in Sicily and southern Italy. It is made from durum wheat flour and water and is often used in pasta dishes with Mediterranean ingredients such as basil, pesto, parmesan, and sausage.

Share to friends
( 4 assessment, average 5 from 5 )
Pasta / Macaroni
Leave a Reply