Tufoli
A pasta shell large enough for stuffing (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of .
Name. Plural of tufolo, a southern Italian dialect word for a tube. It is a changed form of Latin tubulus, a small tube.
What it is
Tufoli are a large, smooth tube with straight cut ends. A US glossary gives a diameter of about 3/8 inch and a length of about 2 inches, with a slight curve. Polish Wikipedia describes a wide, smooth cylinder. The dough is durum wheat semolina and water, extruded through a die. Merriam-Webster defines the word as a pasta shell big enough to stuff with meat or cheese.
The name comes from a southern Italian dialect. No source names a single region. In American cooking tufoli are filled with a piping bag or a spoon, layered with sauce and cheese, and baked. Cannelloni or manicotti stand in when tufoli are not available. Polish Wikipedia notes the shape is used mostly in baked dishes or with meat and vegetable sauces. It lists tuffoli, maniche, gigantoni, occhi di elefante, elefante, cannelloni grandi, and occhi di bove as other names.
What it is served with
Pairs with: Baked (al forno) · Meat ragu · Ragu napoletano · Vegetable ragu · Pomodoro
Classic plates: baked stuffed tufoli.
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 tufoli? Use these
Ranked by how they behave with sauce, not how they look.
Other names
Canneroni grandi, Elefante, Gigantoni, Maniche, Occhi di bove, Occhi di elefante, cannelloni grandi, canneroni grandi, elefante, gigantoni, maniche, occhi di bove, occhi di elefante, tuffoli.
Sources
- Wikipedia (pl): Tufoli (profile: origin, form, use)
- RecipeTips: Tufoli pasta (profile: origin, form, use)
- Wiktionary: tufoli (profile: origin, form, use)
- Merriam-Webster: tufoli (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.
- Tufoli, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.