Lazio · broth · soup
Best pasta for pasta e ceci
Chickpeas, rosemary, garlic, and a small pasta. Roman. Ditalini, quadrucci, or maltagliati.
- Region
- Lazio
- Base
- Broth
- Texture
- Soup
- Shapes that hold it
- 6
- Classic plates
- 2
What it asks of a shape
Pasta e ceci is a soup broth-based sauce. It wants a small shape that sits on a spoon, pastina, the smallest cuts, for a bowl of broth, and an irregular scrap, with edges and folds for the sauce to catch. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
What it is
- Main ingredients
- Pasta, chickpeas
- Place of origin
- Central and southern Italy
Pasta e ceci is a pasta dish common in southern and central Italy prepared with pasta and chickpeas as primary ingredients. It is part of the cucina povera, or peasant cuisine tradition in Italian cuisine and has ancient origins, seen in a mention in the Roman poet Horace's Satires.
6 shapes that hold it
Quadrucci
Pastina · Lazio
Soup.
Ditali
Tubes · Campania
Short and open at both ends, so they fill with soup and hold beans and vegetables.
Ditalini
Pastina · Campania
A tiny tube cooks in the liquid it is served in and holds a bean or a pea in its bore.
Maltagliati
Ribbons · Emilia-Romagna
Thin irregular pieces with lots of edge, so they suit soups and loose sauces that they can float in: beans, chickpeas, a broth, a light tomato.
Acini di pepe
Pastina · All of Italy
Cooked in the broth it is served in.
Tubetti
Tubes · Campania
As ditali: soups, bean and potato stews, a thick tomato.
Classic plates with pasta e ceci
Every dish in the shape profiles that names this sauce, with the shape it is made on.
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Pasta e ceci, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q24940816.