The Casarecce pasta originated in Sicilia and got its name from the Italian word “casareccio” meaning home made. The distinctive scroll like shape is obtained by rolling small rectangles of dough round a thin wooden stick or metal rod called a “ferro”. This process creates a pasta with the perfect amount of nooks and crannies to evenly distribute the pasta sauce to every forkful.

If the Casarecce isn’t home made the best commercially made pasta is produced with a bronze die, creating a rougher pasta surface that is even better at catching sauce than the home made version.

In Sicily, Casarecce is often served with traditional dishes from the region such as Sicilian pistachio pesto or seafood and fish like swordfish.