Candele Lunghe Pasta
Setaro
This rolled pasta shape is a Campanian favorite for baked pasta casseroles. Its extra-long lengths are usually broken into smaller pieces before cooking.
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$19.50
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$19.50
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$17.50
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Traditionally eaten in the southern Italian region of Campania, candele lunghi ("long candles") are lengthy, slightly irregular rolled pasta that are shaped like the tapers used in Catholic mass. Because the pasta is so long—often taller than the pasta pot!—it is usually broken into smaller pieces before boiling. Customize your pieces to the length you like best, but be sure to save any smaller fragments and toss them into the pot as well; these prized bites add textural variety to the finished dish and are a key part of the candele experience.
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 Tyrrhenian Sea, a practice that makes for a delightfully chewy finished product.
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 Tyrrhenian Sea, a practice that makes for a delightfully chewy finished product.
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. For baked dishes, take a couple of minutes off the cook time and drain the pasta when extremely al dente, since it will finish cooking in the oven.
Candele is often used in baked casseroles called timballi, which combine pasta, sauce, and other ingredients like veggies or meat for the ultimate clean-out-the-fridge meal. Try candele in your favorite baked ziti recipe, or swap it in to Giada’s baked penne with roasted vegetables for a healthy, hearty dish that will please vegetarians and carnivores alike.
2.2 lbs
Durum wheat semolina, water. Contains gluten.
