Sacchettoni
Round, similar to fagottini, but also using ravioli stuffing. A small square of pasta is brought around the stuffing and twisted..
Name. Augmentative of sacchetto, a small bag: big little sacks. English menus call them beggar's purses.
What it is
Sacchettoni are a stuffed pasta shaped like a small drawstring bag. The cook cuts a square or a circle of fresh egg pasta and places a ravioli style filling in the centre. The edges are gathered upward and twisted or pinched shut. The result is a pouch with a ruffled top. The diminutive sacchettini names the smaller size and sacchettoni the larger. Fillings include ricotta and other cheeses, meat, vegetables, mushrooms and seafood.
Wikipedia gives only Italy as the origin. A food history site links the bundle shapes, fagottini and sacchetti, most closely to Lombardy and Emilia-Romagna. Light dressings suit them: brown butter with sage, a light cream sauce, a simple tomato sauce, or pesto. Pear and gorgonzola fillings with a walnut cream are a common restaurant pairing.
What it is served with
Pairs with: Butter and sage · Cream sauce · Pomodoro · Pesto alla genovese · Walnut sauce
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.
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Ranked by how they behave with sauce, not how they look.
Other names
Sacchetti, beggar's purse pasta, sacchetini (depending on size), sacchetti, sacchettini.
Sources
- Wikipedia (EN): Sacchettoni (profile: origin, form, use)
- Chef's Mandala: Archaeology of pasta, fagottini (profile: origin, form, use)
- Food Readme: Sacchetti pasta (profile: origin, form, use)
- Photograph: Sacchettoni with pesto.jpg, Skye McDavid, CC BY 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.
- Sacchettoni, Wikipedia (names, origin), CC BY-SA 4.0
- Q7396619, Wikidata
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.