{"product_id":"cannolicchi","title":"Cannolicchi","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCannolicchi, short tube pasta by Rustichella d'Abruzzo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCannolicchi are short, tube-shaped pasta from Abruzzo, here from the traditional manufactory Rustichella d'Abruzzo. Pressed through a bronze die and slowly dried, they get a rough surface that sauces cling to particularly well. Made from pure durum wheat semolina, they stay nicely al dente and are the classic choice for soups and stews.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCannolicchi are the classic soup pasta for pasta e fagioli, minestrone and hearty stews. They hold sugo, ragu and tomato and cream sauces just as well and work in pasta salads and bakes. Cook them in plenty of salted water for 7 to 9 minutes until al dente.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the rough bronze surface binds sauce best if you cook the cannolicchi just short of al dente and then finish them in the sauce for a minute. Add a ladle of pasta water, that makes the sauce silky.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePasta e fagioli in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat onion, garlic and a little celery in olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a tin of white beans, sieved tomatoes and vegetable stock and let everything simmer for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eCook 150 g of cannolicchi straight in the soup until al dente, stirring as you go.\u003c\/li\u003e\n\u003cli\u003eSeason with salt, pepper and olive oil and serve with shaved parmesan.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat makes cannolicchi special?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRustichella d'Abruzzo presses the pasta through traditional bronze dies rather than smooth Teflon moulds. This gives a finely porous, rough surface that takes up sauce instead of letting it run off. The slow air-drying at low temperature preserves the aroma and bite of the durum wheat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eShort tube pasta made from pure durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eBy Rustichella d'Abruzzo from Abruzzo, Italy\u003c\/li\u003e\n\u003cli\u003eBronze die and slow drying, al dente\u003c\/li\u003e\n\u003cli\u003eRough surface for fine sauce binding\u003c\/li\u003e\n\u003cli\u003eA classic for pasta e fagioli, minestrone and sugo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor a quick sugo, our \u003ca href=\"\/en\/products\/san-marzano-tomaten-no-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSan Marzano tomatoes\u003c\/strong\u003e\u003c\/a\u003e and a spoonful of \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epesto\u003c\/strong\u003e\u003c\/a\u003e are a good match, rounded off with good \u003ca href=\"\/en\/products\/olivenoel-belessi\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBelessi olive oil\u003c\/strong\u003e\u003c\/a\u003e. Fancy other shapes? Try our \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espaghetti\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/rigatoni\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003erigatoni\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/italienische-kuche\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eItalian cuisine collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do I cook cannolicchi?\u003c\/strong\u003e\u003cbr\u003e\nIn plenty of salted water for 7 to 9 minutes until al dente. For soups you can also cook them straight in the broth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are cannolicchi good for?\u003c\/strong\u003e\u003cbr\u003e\nAbove all for soups and stews like pasta e fagioli and minestrone, but also for sugo, ragu, bakes and pasta salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does bronze die mean?\u003c\/strong\u003e\u003cbr\u003e\nThe pasta is pressed through a bronze mould rather than Teflon. This makes the surface rough so it takes up sauce better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo cannolicchi contain egg?\u003c\/strong\u003e\u003cbr\u003e\nNo, they are made only from durum wheat semolina and water and are therefore vegan. They contain gluten from wheat.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long do I cook cannolicchi?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"In plenty of salted water for 7 to 9 minutes until al dente. For soups you can also cook them straight in the broth.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are cannolicchi good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Above all for soups and stews like pasta e fagioli and minestrone, but also for sugo, ragu, bakes and pasta salads.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does bronze die mean?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The pasta is pressed through a bronze mould rather than Teflon. This makes the surface rough so it takes up sauce better.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do cannolicchi contain egg?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No, they are made only from durum wheat semolina and water and are therefore vegan. They contain gluten from wheat.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"www.altesgewuerzamt.live","offers":[{"title":"Default Title","offer_id":50564569170186,"sku":"22637","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/22637_cannolicchi_rusticella-635806.jpg?v=1736341412","url":"https:\/\/altesgewuerzamt.live\/en\/products\/cannolicchi","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}