Fagioloni
Short narrow tube.
Name. Fagioloni means large beans. The short tube looks like a bean pod.
What it is
Fagioloni are short, narrow tubes of dried semolina pasta. Each piece is mostly straight. One glossary gives a length of about one inch. The shape is extruded through a die and cut. A Gragnano maker sells a rustic version called fagioloni paesani. That version is made from durum wheat semolina and water. It is dried slowly at a low temperature.
No source names a region of origin for the shape. The bean-pod name points to its main use. The tube sits well in pasta e fagioli and other legume soups. Retail listings suggest chickpeas, beans, and thick vegetable or tomato sauces. A finish of olive oil and grated cheese is usual.
What it is served with
Pairs with: Pasta e fagioli · Pasta e ceci · Pomodoro · Vegetable ragu
Classic plates: Pasta e fagioli.
By brand: numbers, cook times, spec sheets
1 brand, 1 product page.
| Brand | Product | Cook |
|---|---|---|
| La Fabbrica della Pasta di Gragnano | Fagioloni Paesani n. 714 |
Nutrition
Per 100 g of dry semolina 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 | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No fagioloni? Use these
Ranked by how they behave with sauce, not how they look.
Other names
fagioloni paesani.
Sources
- Fagioloni Paesani n. 714, La Fabbrica della Pasta di Gragnano (product page, from the brand's own product page)
- Wikipedia, List of pasta (profile: origin, form, use)
- RecipeTips, Fagioloni pasta (profile: origin, form, use)
- Piccolo's Gastronomia, La Fabbrica della Pasta Fagioloni Paesani (profile: origin, form, use)
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Fagioloni, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.