Massa Candele Spezzate Pasta

Massa Candele Spezzate: The Pre-Broken Perfection

Massa Candele Spezzate offers all the rustic charm of traditional Candele pasta without the need for manual breaking. "Spezzate" translates to "broken," referring to these thick, hollow tubes that have been pre-cut into shorter, manageable lengths. Like its longer counterpart, it is bronze-die extruded, giving it a signature porous texture that acts as a magnet for sauces.

Crafted from premium durum wheat semolina, this pasta maintains a robust al dente structure. Its wide diameter and jagged ends are ideal for capturing chunky meat ragùs or the silky, caramelized onions of a classic Genovese sauce.

Recipe

Pasta al Forno with Massa Candele Spezzate is a masterpiece of textures. Because these tubes are so thick and sturdy, they don't turn to mush in the oven; instead, the edges get delightfully crispy while the centers stay chewy and sauce-filled.

Neapolitan-Style Baked Candele

This version uses a "besciamella" (white sauce) and a quick meat ragù to create a creamy, decadent crust.

Ingredients

• Pasta: 1 lb Massa Candele Spezzate
• Meat: 1 lb ground beef or Italian sausage
• Sauce: 3 cups tomato passata
• Cream: 2 cups Bechamel sauce (butter, flour, milk)
• Cheese: 8 oz fresh mozzarella (cubed) and 1 cup grated Parmigiano
• Aromatics: 1 small onion, fresh basil

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Instructions

1. The Ragù: Sauté the onion and brown the meat. Add the tomato passata and simmer for 20 minutes. It should be slightly thinner than a normal sauce, as the pasta will absorb liquid in the oven.
2. The Par-Boil: Boil the Candele Spezzate in salted water for only half the time recommended on the box. They should still be quite firm.
3. The Assembly: In a large bowl, toss the par-boiled pasta with the meat sauce, half the Bechamel, and the mozzarella cubes.
4. The Layering: Pour into a baking dish. Top with the remaining Bechamel and a heavy layer of Parmigiano.
5. The Bake: Bake at 400°F (200°C) for 20–25 minutes.
6. The Finish: Turn on the broiler for the last 2 minutes to get those "burnt ends" on the pasta tubes that Italians call crosticina .

Why Spezzate? The wide openings of the "broken" tubes allow the mozzarella and meat to actually get trapped inside the pasta, so every forkful is a self-contained explosion of flavor.

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Making a Bechamel (Besciamella) is a foundational skill that elevates your Candele Spezzate from a simple pasta bake to a rich, velvety comfort meal. The key is the ratio: $1:1:10$ (butter to flour to milk).

The 5-Minute Bechamel

Ingredients:

• 4 tbsp Unsalted butter
• ¼ cup All-purpose flour
• 2 cups Whole milk (room temperature or slightly warm)
• Pinch of salt and black pepper
• ¼ tsp Nutmeg (freshly grated is best—this is the "secret" Italian flavor)

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Instructions

1. The Roux: Melt the butter in a small saucepan over medium heat. Once bubbling, whisk in the flour. Cook for 1–2 minutes, whisking constantly, until it smells slightly nutty but stays pale. This removes the "raw flour" taste.
2. The Incorporate: Slowly pour in about ¼ cup of the milk, whisking vigorously to create a thick paste. Gradually add the rest of the milk in a steady stream, whisking the whole time to prevent lumps.
3. The Thicken: Continue cooking and whisking for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
4. The Season: Remove from heat and stir in the salt, pepper, and nutmeg.

The Consistency Check: If you draw your finger across the back of the spoon coated in sauce, the line should stay clean and sharp. If it runs, simmer for another minute!

Pairings

ince Pasta al Forno with Candele Spezzate is a rich, structural dish with a mix of creamy bechamel, savory meat sauce, and melted mozzarella, you need a wine that can handle both the "white" (creamy) and "red" (savory) elements of the meal.

Here are the best pairings to stand up to that baked cheesy crust:

1. The Powerhouse: Primitivo (Zinfandel)

If your bake is heavy on the meat ragù and sausage, a Primitivo from Puglia is spectacular.

• Why it works: It is jammy, bold, and has a hint of spice. The richness of the wine matches the density of the thick-walled Candele, while its dark fruit flavors complement the caramelized cheese on top.

2. The Balanced Red: Chianti Classico (Sangiovese)

This is perhaps the most versatile choice for any tomato-and-cheese-based pasta.

• Why it works: Chianti has high acidity and "dusty" tannins. The acidity is crucial because it cuts right through the creamy bechamel sauce and the fat of the mozzarella, preventing the meal from feeling too "heavy" on the palate.

3. The Bold White: Verdicchio dei Castelli di Jesi

If you prefer white wine, don’t go for something light or thin. You need a Verdicchio or a structured Chardonnay.

• Why it works: A high-quality Verdicchio has a nutty, almond-like finish and a creamy texture that mirrors the bechamel sauce. It has enough body to not get "lost" when eaten with the beef or sausage.

4. The "Celebration" Pairing: Lambrusco Grasparossa

In the Emilia-Romagna region (the king of baked pastas), they almost always serve a dry, sparkling red.

• Why it works: The bubbles (effervescence) act as a palate cleanser for the cheese, while the chilled red fruit flavors provide a refreshing contrast to the hot, baked dish.

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At-a-Glance Guide| Wine Style | Best Choice | Why? | | :--- | :--- | :--- | | Rich & Fruity Red| Primitivo | Matches the intensity of the baked crust. | | Crisp & Savory Red| Chianti Classico | Cuts through the bechamel and cheese. | | Full-Bodied White| Verdicchio | Complements the creaminess of the sauce. | | Sparkling Red| Lambrusco | Refreshes the palate between heavy bites. |