Curzoli
Type of pasta of Romagna, Italy.
Name. Romagnol for shoelaces. The square strands look like the leather laces once used for shoes.
What it is
Curzoli are fresh egg pasta strands with a square cross-section, like spaghetti alla chitarra. The cook rolls a sheet thicker than for tagliatelle, about 3 to 4 millimetres, rolls it up, and slices it into narrow strips. Unrolled, each strip is a square-sided string. Italian Wikipedia says older recipes used flour and water only, as for strozzapreti.
They belong to Romagna: the provinces of Ravenna and Forlì-Cesena, above all the area of Faenza. Italy lists them as a traditional agri-food product. The classic dressing is Romagna shallot, often with pancetta or guanciale. Around Faenza cooks leave out the Parmigiano so the shallot comes through. A mutton ragù is another local pairing.
What it is served with
Pairs with: Meat ragu
Classic plates: Curzul allo scalogno, Curzul al ragù di castrato.
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 curzoli? Use these
Ranked by how they behave with sauce, not how they look.
Other names
curzul, curzùl, strigotti, stringhette, stringhetti.
Sources
- Wikipedia (it): Curzùl (profile: origin, form, use)
- Romagna a Tavola: I curzul (profile: origin, form, use)
- Flavours Holidays: Curzul pasta (profile: origin, form, use)
- Wikidata: Curzoli (Q117051304) (profile: origin, form, use)
- Photograph: Curzul preparazione.jpg, GastRomagna, CC BY-SA 4.0.
- 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.
- Curzùl, Italian Wikipedia (summary), CC BY-SA 4.0
- Q117051304, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.