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Nodi Marini Pasta

These curling, coiling “sailor’s knots” are a great match for flavorful ragus and chunky sauces of all kinds.

Size | 1.1 lbs

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Nodi marini ("sailor's knots") from Setaro are loosely twisted coils of pasta, so named because they resemble the complicated rope knots that all sailors must know. One of Giada’s favorite shapes, she discovered it on a trip to Italy and was determined to bring it back to the U.S.! In Puglia, it’s sometimes known as molloni (“springs”), while in parts of Naples it’s known as vesuvio, in honor of the great volcano Vesuvius that towers over the region. No matter what you call it, each knotty bite is a delight.

Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples, known as the pasta capital of Italy. Their factory is on the same street, in fact, where Giada's grandfather once made his own pasta! The semolina flour they use is minimally processed, creating a more flavorful pasta than those found in the U.S. Setaro employs the traditional method of air-drying pasta in the cool, salt-tinged breezes that blow in through wild rosemary bushes from the Mediterranean coast, a practice that makes for a delightfully chewy finished product.

Flavorful ragus and hearty Bolognese are a great match for the curvaceous twists of nodi marini, as the pasta’s short curls trap chunky sauces of all kinds. It’s also a wonderful choice for a simple, vegetable-forward dinner—just chop your veggies into pieces about the same size as the pasta, then sauté quickly to preserve their fresh flavor and toss with the cooked pasta, a little lemon juice, and plenty of parm, of course! Try it with whatever’s in season, from asparagus and peas in early spring to zucchini and cherry tomatoes in the height of summer.

Setaro does not include a cooking time on their pasta bags; they recommend that savvy cooks should start tasting the pasta after about 10 minutes of boiling to catch it at the perfect al dente texture.

1.1 lbs
Durum wheat semolina, water. Contains gluten.