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Taccole Pasta

Setaro

Size | 1.1 lbs

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$11.50
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$11.50
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Setaro’s taccole is one of the most obscure shapes they make in their family-run pasta factory—we’ve never seen it anywhere in the U.S., and only a handful of Italian makers produce this unique variety. With a ridged center and ruffled edges similar to those commonly seen on American lasagna sheets, these medium-sized squares are a textural delight. All those furrows and frills create additional surface area for sauces to cling to, delivering maximum flavor in every bite. It’s a truly unforgettable pasta experience.

Since 1939, the Setaro family have been making pasta on a winding street in Torre Annunziata in Naples. 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 product than those commonly found in the U.S. The company air-dries its 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.

Giada’s favorite way to use taccole is an homage to the Italian roots of mac and cheese, which was first documented in a 13th-century cookbook using broken pieces of lasagne sheets. Taccole’s flat squares work well layered into any pasta casserole, and are a hearty choice served with rich meat-based ragus. In its home of Campania, it is traditionally served with beans or chickpeas.

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.

Durum wheat semolina, water. Contains gluten.
1.1 lbs