Casunziei
Stuffed pasta with various fillings.
Name. A Ladin name for a filled pasta. Ladin variants include casonciei, casanzes and cajincì.
What it is
Casunziei are half-moon parcels of thin egg pasta. The cook rolls the sheet thin, cuts discs of about 8 centimetres, adds a spoon of filling, folds, and seals the edge with a fork. English Wikipedia also describes a square version of about 3.5 centimetres. The red filling, casunziei rosc, is beetroot, turnip and potato. The green one, casunziei verdes, is spinach and chives.
They come from the Dolomites: the province of Belluno, above all Cortina d'Ampezzo, plus Bolzano and Trento. Families made them for feast days and Sunday lunch. The classic dressing is melted butter with poppy seeds and grated cheese. Butter and sage is another option. In Cencenighe Agordino a Christmas Eve version added honey.
What it is served with
Pairs with: Butter and sage
Classic plates: Casunziei all'ampezzana, Casunziei rosc, Casunziei verdes.
Nutrition
Per 100 g of dry egg pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 384 kcal | 14.2 g | 71.3 g | 3.3 g | 4.4 g | 21 mg | 4.0 mg |
| Cooked | 138 kcal | 4.5 g | 25.2 g | 1.2 g | 2.1 g | 5 mg | 1.5 mg |
One portion. 100 g dry becomes about 278 g cooked, 384 kcal and 14 g of protein. Pasta takes on 2.8 times its weight in the pot.
No casunziei? Use these
Ranked by how they behave with sauce, not how they look.
Other names
Schlutzkrapfen, cajincì, casanzes, casonciei, csanzöi.
Sources
- Wikipedia (en): Casunziei (profile: origin, form, use)
- Cookist: Casunziei all'ampezzana (profile: origin, form, use)
- Wikipedia (it): Schlutzkrapfen (Casunziei) (profile: origin, form, use)
- Photograph: Casunziei alle rape rosse al rifugio Venezia cropped.jpg, ildirettore (original version) ; cropped by Off-shell, CC BY 3.0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169731, Noodles, egg, dry, enriched; FDC 169732, Noodles, egg, enriched, cooked), public domain. The cooked yield is derived from the two energy figures.
- Casunziei, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.