Pasticcio alla Carlofortina from the fishing town of Carloforte on Isola di San Pietro, Sardinia. Inspired by @pastagrannies 👵🏼🌾 #makenonnaproud #blessthewheat #fattoamano

pleats aplenty 🤏🏼 #fattomano #culurgiones #makenonnaproud

More than meets the eye. A seemingly simple format which takes ages to do. I’ve been smashing out many batches for the last 3 months trying to shave off seconds but it still takes me an average of 8secs to form one. How long do you take to make one andarinu? . Caught some light today while making a batch 🌞 could not resist. 🌾 #andarinosdeusini

Texture is not the only thing, it’s everything. @sfoglinadenisa on the stick, making it slick 🎵 🎶 🌾 #sfoglini

P A C C H E R I While its generous dimensions was said to have been conceived by Sicilian pasta makers as a way to smuggle Italian garlic of superior quality into Prussia during the Middle Ages, schiaffoni (also known as paccheri) has long since held its own weight as a classic pasta format with a myriad of seasoning alternatives. There are many languages abound with onomatopoeic words—the formation of words based on the sounds derived—and the neapolitan expression ‘paccaria’ means ‘to slap’. It is said that with the act of consuming paccheri quickly, the result is the sound of slapping as the large pasta format unceremoniously meets the face. Linguistically, their name derives from biblical greek, referencing the settlement of Parthenope, the nucleus of present-day Naples. The term pacchero comes from "πας" (all) and "χειρ" (hand), which can be translated as "mainly hand", insinuating a slap with a full hand, also called pacca in Italian. These short, wide, and non-ridged tubes are often paired with dense or seafood-based sauces. 📷@thekneez 🌾 #paccheri

Traditional Sardinian ravioli. I like them with a engorged profile with braids as fine as you can get them. One of the more difficult filled pasta around in my opinion. Just make sure you keep them on their side for easy flipping. 🌾 #culurgiones #pastasantígasdesardigna

buon natale 🎄

Tordelli lucchesi. 🌾 #tuscanity #mothermaryhalo

C A P L À Z A traditional filled pasta, known in local ferraresi dialect as Caplaz or otherwise Cappellaccio con la zucca, is folded in a way to resemble a typical straw hat worn by peasants during the Renaissance. The classic sfoglia made from high quality soft wheat flour and eggs is kneaded by hand and rolled out manually into a thin sheet with a mattarello, a display of patience and skill. Each cappellacio is filled with the golden-hued puree of winter squash with Parmigiano-Reggiano and sealed deftly by hand. . Dating back to the renaissance where the first documented recipe was provided to The House of Este by the chef of the court, Cristoforo da Messisbugo is what seals this historic union between this pasta dish and its birthplace. Cappellacci di zucca have a long tradition behind them, as early as 1584 in the Estense court, when Giovan Battista Rossetti (a “scalco” or member of a guild of gastronomic servants of the Este court), during the reign of Duke Alfonso II d'Este, inserted them in his recipe book. Pumpkin cappellacci were not a daily affair, but reserved only for banquets and this is despite the fact that pumpkins and squashes were considered a peasant food. But as The House of Este was known for their revolutionary culinary notions, ingredients were not demarcated and assigned social classes since food at the time, was a major differentiator between peasantry and nobility. Instead, products were chosen based on how their flavors had the ability to contribute to the end result. This established Rennaissance Ferrara not only as a center of art and culture but also one of gastronomy among all the courts of Europe. Traditionally, the filling contained ginger and cinnamon. In present day, only nutmeg remains in memory of that aristocratic past. In 2016, 'cappellacci ferraresi' obtained IGP (Indicazione Geografica Protetta) recognition. Each autumn, the town of San Carlo holds an annual 'Sagra della zucca e del suo cappellaccio' festival to highlight this dish and other pumpkin-based specialities. 🌾 #zucca #cappellaccidizucca #caplaz

U M B R I C E L L I A long eggless pasta made using soft wheat flour and water. The constructed dough would be cut into lengths and rolled with the hands into thick ropes and due to its composition, it is comparable to Tuscan pici, Ligurian trofie and scialatielli from the Amalfi Coast. . The format is found in Umbria, particularly in comuni within Perugia and Terni. Umbricelli are widespread throughout the region, but Spoleto and Foligno are the original cities of production. Today, this fresh pasta is recognized by the Ministry of Agriculture, Food and Forestry policies as a Traditional Agri-food Product (Prodotto Agroalimentare Tradizionale or PAT). The etymology leads to the resemblance of 'umbrico' (Perugian dialect) meaning earthworms or simply the place of its origin. Umbricelli are also referred as stringozzi or strangozzi for their elongated shape reminiscent of the leather string that was used to fasten shoes. A historical backdrop lends a suggestion to why this name is associated with pasta: Umbria, the seat of the Papal state for many years until the unification of Italy in 1861, has been a land of attempted insurrections against the clergy by revolutionaries who value liberties over the subordination to papal control. Legend has it that the anti-clerical rioters would use strings to strangle--at the time of the rule of the Papal State--ecclesiastical dignitaries. Although this should be taken with a grain of salt, it does not seem an implausible hypothesis, if we consider the continuous resistance of the Perugians against the interference of the Papal State. Successive pontiffs' attempt to rein in Perugian autonomy was met with resistance, which culminated in the Perugian anti-clericalism uprising, in the second Italian war of independence in 1859 as a part of the 'il risorgimento' political movement. Precedent episodes like the Salt Wars of 1540 also provide basis for the resentment of the population towards the prelates. 🌾 #umbria

The year was 1995—October 25th, to be exact—when 40 pasta producers from around the world congregated in Rome to form the World Pasta Congress. Since then, every year on October 25th, the world would fall in love with pasta and all its curves and ridges all over again on what we celebrate today as #WorldPastaDay. Every pasta shape and iteration has a story of Italy to tell: one that traces through centuries’ worth of traditions and folklore, offering intimate insights into the lay of the land and how people once thrived or survived through the way they cooked and the crops they grew. And we count our lucky stars to be on a whole other continent and yet still able to tell these stories every day, the way we know best—on a plate, in a bowl, or in a post you chance across on your feed. Thank you for giving us a reason to make every day feel like World Pasta Day. Do yourself a favour and have yourself a bowl of 🍝 on this so very special day.

Raschiatelli lucani. Semola integrale di grano duro saragolla bio. 📷 @thekneez 🌾 #strascinati