Funghini
Small mushroom-shaped pasta.
Name. Little mushrooms. Diminutive of fungo, a mushroom.
What it is
Funghini are tiny pieces of pasta shaped like small mushrooms. They are the smaller relative of funghetti. The shape is extruded by machine. Pasta Cocco of Fara San Martino makes an egg version with 33.5 percent fresh eggs. It lists a cook time of 9 minutes. Other makers use plain durum wheat semolina.
No source names a region of origin. Pasta Cocco, the one maker found with a product page, is in Fara San Martino in Abruzzo. Funghini are a soup pasta. They go into meat or vegetable broth and into minestrone. Plain pastina can stand in when funghini are not to hand.
How to cook funghini
9 minutes in boiling salted water. Take the shorter time for al dente, the longer time for fully cooked.
9:00
Start when the water returns to the boil.
Water and salt
- Pasta, dry
- 400 g
- Water
- 4 L
- Salt
- 40 g
100 g per person as a main. A litre and 10 g of salt per 100 g. Adjust with the portion calculator.
The steps
- Bring 4 L of water to a full boil in a tall pot. Add 40 g of salt when it boils.
- Add the funghini. Stir for the first minute so nothing sticks. Start the timer when the water returns to the boil.
- Or cook it in the broth it will be served in, and do not drain it.
- Bite a piece at 8 minutes. A hairline of white at the centre is al dente.
- Scoop out a cup of the cooking water. Drain, or lift the pasta straight into the pan.
- Toss with the sauce over the heat for a minute. Add cooking water a splash at a time until it clings.
Read more: what al dente means and why the pasta water matters. Times for every shape are on the cook page.
What it is served with
Pairs with: In brodo · Minestrone
Classic plates: Pastina in brodo.
By brand: numbers, cook times, spec sheets
2 brands, 2 product pages.
| Brand | Product | No. | Cook |
|---|---|---|---|
| La Molisana | Funghetti N.207 All'Uovoextra di lusso | 207 | 9 min |
| Pasta Cocco | N°27 Funghini | 9 min |
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 funghini? Use these
Ranked by how they behave with sauce, not how they look.
Other names
funghetti.
Sources
- Funghetti N.207 All'Uovo (extra di lusso), La Molisana (cook time, catalogue number, from the brand's own product page)
- N°27 Funghini, Pasta Cocco (cook time, from the brand's own product page)
- Pasta Cocco, N°27 Funghini (profile: origin, form, use)
- RecipeTips, Funghini pasta (profile: origin, form, use)
- Wikipedia, List of pasta (profile: origin, form, use)
- Cook time: La Molisana Funghetti N.207 All'Uovo: 9 min.
- 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.
- Funghini, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.