Nuvole
Short coiled pasta.
Name. Nuvole means clouds.
What it is
Nuvole are a short dried pasta with a wide, wavy, folded outline. Wikipedia calls the shape short and coiled. The Italian Food Decoder describes it as short, wide and undulating, like a small cloud. Granoro sells it as number 96 in its Dedicato line, made from Puglia durum wheat semolina with bronze dies and slow drying.
No source gives a region of origin. The shape's curves hold dressings well, so it is used mainly in pasta salads. It also works in soups. Granoro's version is rough and porous from the bronze die. Serve it with light vegetable sauces or a simple tomato sauce.
What it is served with
Pairs with: Pasta salad · Minestrone · Pomodoro · Vegetable ragu
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 nuvole? Use these
Ranked by how they behave with sauce, not how they look.
Sources
- Wikipedia: List of pasta (profile: origin, form, use)
- Italian Food Decoder: nuvole (profile: origin, form, use)
- Granoro shop: Nuvole Dedicato n.96 (profile: origin, form, use)
- Photograph: Nuvol3.jpg, Popo le Chien, CC0.
- 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.
- Nuvole, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.