Cut­ting shapes

Gourmet Traveller (Australia) - - News - BY DAVID MATTHEWS

Been there, eaten that? Step away from the pap­pardelle and try this pasta for size.

PACCHERI

Neapoli­tan for “slap” (as in slap you in the face while you eat it), these tubes are wider than riga­toni and d fat­ter than can­nel­loni. Find nd them tossedto with prawn n and Napoli sauce at Os­te­ria ria Ilaria in Mel­bourne, or stu stuffed with oc­to­pus at Wyno in Syd­ney.Syd­ney

MALLOREDDUS

Thinknk of tiny gnoc­chi. Gno­chetti,Gnoche even – which is what they’reth called in Sar­dinia. nia. Lo­cal­sLoca serve them with rich sauces and pecorino. Acme in Syd­ney does a spelt ver­sion with king brown mush­rooms, wal­nuts and rose­mary. Both are win­ners.

MAFALDE

These rib­bons with one or both edges curled are great for hold­ing on to sauce, such as the braised rab­bit and pecorino at Tartufo in Bris­bane. Pino’s Vino e Cucina in Syd­ney, meanwhile, tosses them through a wild boar ragù.

LORIGHITTAS

Chef Gio­vanni Pilu knows his lorighittas. And he would – the twisted rings of pasta come from Sar­dinia, his home is­land, where they’re called Mor­gon­giori. Pilu sug­gests eat­ing them Carloforte style with yel­lowfin tuna, tomato and pesto. Si, sig­nore.

CASARECCE

Twisted and rolled, with a name that means home­made, casarecce hold what­ever they’re paired with – suck­ling lamb ragù at Ital­ian & Sons in Can­berra, say, or cow’s milk squacquerone cheese and leeks at Ade­laide’s Os­te­ria Oggi.

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