Massa Candele Lunghe Pasta

Massa Candele Lunghe: The Architectural Classic

Massa Candele Lunghe is a dramatic, oversized pasta steeped in Neapolitan tradition. Named for their resemblance to the long, smooth candles used in religious processions, these impressive tubes are exceptionally long and meant to be broken by hand before boiling.

Extruded through bronze dies , this pasta features a porous texture that absorbs flavors deeply. Made from 100% premium durum wheat semolina , its thick walls provide a substantial, chewy structure. Traditionally served with slow-cooked Neapolitan Ragù or Genovese sauce, Candele Lunghe transforms a simple meal into a centerpiece of Italian culinary heritage.

Breaking Candele Lunghe is a ritual in Italian kitchens, but without a plan, you’ll be finding pasta shards in your floor cracks for weeks.

The "Clean Snap" Technique

1. The Kitchen Towel Wrap: Take a small bundle of the long tubes and wrap them snugly in a clean, lint-free kitchen towel.
2. The Over-the-Pot Snap: Hold the wrapped bundle firmly. Position your hands where you want the break to occur (usually into thirds or quarters, about 3-4 inches long).
3. The Firm Lever: Snap the bundle quickly and decisively over your large pot of boiling water.
4. The Release: Gently unwrap the towel directly into the water. The fabric catches all the tiny splinters and "dust" that usually fly across the room.

Why do Italians break them by hand?

It’s not just for convenience—the irregular, jagged edges created by hand-breaking are prized. Unlike factory-cut short pasta, these rough ends release extra starch into the water and create "sauce traps," helping your heavy Neapolitan ragù cling to the pasta even better.

Recipe

A Neapolitan Genovese is nothing like the green basil pesto from Liguria. This is a "white" ragù—rich, sweet, and savory—made by slow-cooking onions and beef for hours until the onions melt into a silk-like jam. It is the absolute gold standard for Massa Candele Lunghe.

Ingredients

• Pasta: 1 lb Massa Candele Lunghe (broken into 3-4 inch pieces)
• The Onions: 3 lbs yellow onions, very thinly sliced (the onion-to-meat ratio is key!)
• The Meat: 1.5 lbs beef chuck or eye round, cut into 2-inch chunks
• The Aromatics: 1 carrot and 1 stalk of celery, finely minced
• The Liquid: ½ cup dry white wine
• Finishing: Freshly grated Pecorino Romano or Parmigiano Reggiano, and black pepper

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Instructions

1. The Sauté: In a heavy-bottomed pot (like a Dutch oven), brown the beef chunks in olive oil until a deep crust forms. Remove the meat and set aside.
2. The Onion Sweat: Add the onions, carrot, and celery to the pot with a pinch of salt. Cover and cook on the lowest possible heat for about 30 minutes. The onions will release a lot of liquid.
3. The Slow Merge: Add the beef back in. Simmer, partially covered, on very low heat for 3 to 5 hours. Stir occasionally. The onions will transform from translucent to a deep, mahogany brown.
4. The Finish: Once the beef is falling apart and the onions are a thick jam, deglaze with the white wine and cook for another 15 minutes. Shred the beef slightly into the sauce.
5. The Marriage: Cook your hand-broken Candele Lunghe in salted water until al dente . Toss them directly into the onion sauce with a splash of pasta water.

Why it works: The thick walls of the Candele provide a sturdy "backbone" to the heavy, jam-like onion sauce, while the hollow centers act like a vacuum, pulling the sweet sauce inside each tube.

Pairings

Pairing wine with Neapolitan Genovese is an interesting challenge because while it’s a beef-based ragù, it’s a "white" sauce (no tomatoes) dominated by the caramelized sweetness of onions and the acidity of white wine.

Here are the best pairings to balance that unique sweet-savory profile:

1. The Regional Red: Aglianico

If you want to drink like a Neapolitan, Aglianico(specifically Taurasi or Irpinia Aglianico) is the gold standard.

• Why it works: Aglianico is bold and structured with high acidity and firm tannins. It provides a powerful counterpoint to the "melted" texture of the onions and the richness of the beef fat, cutting through the sweetness with dark fruit and earthy notes.

2. The Sophisticated White: Greco di Tufo or Fiano di Avellino

Because the sauce itself is cooked with white wine and lacks the heavy tannins of a tomato sauce, a full-bodied, high-acid white wine from the Campania region is a stunning alternative.

• Why it works: These whites have a distinct minerality and "weight" that can stand up to red meat. They mirror the white wine in the sauce while providing a crisp finish that cleanses the palate from the jammy onions.

3. The "Food-Friendly" Red: Barbera d’Alba

If you prefer something from Northern Italy, a Barbera is your best friend.

• Why it works: Barbera is famous for having very high acidity and very low tannins. This makes it incredibly "bright." It won't fight with the sweetness of the onions but will make every bite of beef taste more vibrant.

4. The Surprising Choice: Dry Lambrusco

For a fun, rustic experience, try a dry ( Secco) Lambrusco di Sorbara.

• Why it works: The bubbles and high acidity act like a "scrubber" for your palate, lifting the heavy, silky texture of the Genovese off your tongue so the next bite tastes just as good as the first.

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Summary Table| Style | Wine Recommendation | Key Characteristic | | :--- | :--- | :--- | | Traditional Red| Aglianico / Taurasi | Bold, earthy, and local | | Crisp White| Greco di Tufo | High mineral, high acid | | Light/Juicy Red| Barbera d'Alba | Bright cherry and high acid | | Sparkling| Lambrusco (Secco) | Effervescent and refreshing |