Sicily is a region well renowned for amazing food and dish appreciated all over the world.
Some studies found that pasta might even be created on the island, and with the many shapes typical of the region, you can see why.
Let's discover some of them.
BUSIATE
They are a type of long maccheroni originally made in the area surrounding Trapani. The name comes from the "busa", which is the dialect word for the stem of a local herb, used to make this pasta shape.
GNOCCULI
Also from the Trapanese area, they are a kind of pasta that is curled up with fingertips. Similar to cavatelli
MACCARRUNA
It's a long fresh pasta of different lengths and thicknesses. Made by rolling a little rope of pasta dough with a ferretto
SFILATEDDI
They are Lasagnette (small pasta sheets) of fresh pasta. Simple to prepare and pair with tomato based sauce.
AFFOGAPARRINI
Also known as strozzapreti. Made by rolling a strip of pasta on itself, between the palms of your hands.
TACCUNA DE MULINO
Tacconi can be a squared or diamond shape. They can be found in other parts of Italy where sometimes they are called "maltagliati"
TRIA
It's one of the oldest pasta shapes.
You start by preparing a thin pasta sheet, and then cut strips of various widths and lengths, depending on which area they are made.
