Cav. Giuseppe Cocco Casereccia N.66

Casereccia N.66 is shaped like a loosely rolled scroll, with curved edges and a narrow channel that seems designed to gather every last spoonful of sauce. The form is playful on the plate but highly practical: pesto settles into its folds, finely chopped vegetables tuck inside, and ragù clings along the textured exterior rather than sliding to the bottom of the bowl.

Giuseppe Cocco makes its Caserecci formats with durum wheat semolina and cold spring water, slowly worked into a firm, even dough before being pushed through rough bronze dies. That bronze-die texture gives Casereccia its character. Cooked for the producer's suggested eight minutes, it offers a resilient bite and a slightly porous surface that becomes glossy and deeply flavored when finished directly in the pan.

The taste itself is clean and wheat-forward, a restrained nuttiness that welcomes bold sauces without disappearing beneath them. Its compact shape also makes the pasta feel substantial in vegetable dishes and pasta salads, where the twists retain their identity beside other ingredients. Casereccia is comforting, versatile, and exceptionally companionable—the sort of pasta that makes a simple sauce look more abundant and a carefully made one feel fully appreciated.

Casereccia works best with sauces and ingredients small enough to settle into its twists.

• Pesto and Greens: Pair with basil pesto, asparagus pesto, broccoli, peas, green beans, or wilted spinach.
• Seafood: Toss with prawns, crab, tuna, clams, or chopped calamari in a light tomato or olive oil sauce.
• Ragù: Choose a finely textured beef, pork, sausage, mushroom, or lentil ragù that can nestle inside the pasta.
• Creamy Vegetables: Try mushrooms and cream, pumpkin and sage, or zucchini with ricotta and lemon.
• Pasta Salad: Cool after cooking and combine with roasted peppers, olives, cherry tomatoes, herbs, and a sharp vinaigrette.

Cook in generously salted water for approximately eight minutes. Transfer it slightly firm into the sauce with a splash of pasta water, then toss until the ridges and folds are evenly coated.

The name casereccia evokes something homemade or made in the manner of the house. Its irregular-looking curl recalls pasta shaped by hand, even when produced with the help of carefully maintained machinery. At Pastificio Cocco, that impression is not merely decorative. The company describes its Caserecci range as rooted in the methods of Fara San Martino's master pasta makers.

Durum wheat semolina meets cold spring water in a slowly turning kneader. The firm dough then passes through rough bronze dies that give each shape a surface ready for sauce. It is an old logic preserved in a modern pantry: texture matters, time matters, and the way pasta holds a condiment is part of its flavor. Casereccia N.66 turns those principles into a compact golden twist—humble, useful, and deeply satisfying.

Store unopened in a cool, dry place away from direct sunlight, heat, humidity, and strong odors. Once opened, transfer to an airtight container or reseal securely. Use before the best-before date printed on the box.

Contains wheat and gluten. The producer states that the pasta may contain traces of eggs, soy, and mustard.