Massa Casarecce Pasta

Massa Casarecce: The Artisan’s Twist

Massa Casarecce is a charming, short pasta shape that captures the essence of Sicilian home cooking. Translated as "homemade," these elegant, S-shaped scrolls are slightly twisted and folded inward to create a narrow gutter that runs down the center.

Extruded through bronze dies, Massa Casarecce boasts a signature matte, porous finish. This texture is specifically designed to trap every drop of pesto or sauce. Made from premium durum wheat semolina, it offers a firm, satisfying al dente texture that holds its shape beautifully, making it as visually appealing as it is delicious.

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Traditionally, this shape is the star of Pesto alla Trapanese(a Sicilian almond and tomato pesto). Here is the no cook recipe.

Pesto alla Trapanese is the Sicilian cousin to the more famous Genovese basil pesto. Instead of pine nuts and parmesan, it uses almonds and fresh tomatoes, making it a bright, sun-drenched companion for the twists of Massa Casarecce.

Ingredients

• Pasta: 1 lb Massa Casarecce
• Tomatoes: 1 lb ripe cherry tomatoes or Roma tomatoes
• Nuts: ½ cup blanched almonds (toasted)
• Aromatics: 2 cloves of garlic & 1 packed cup of fresh basil
• Cheese: ½ cup Pecorino Romano, freshly grated
• Oil: ½ cup high-quality Extra Virgin Olive Oil
• Spice: A pinch of red pepper flakes and salt

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Instructions

1. The "Pesto" (The Crush): Traditionally made in a mortar and pestle, you can use a food processor. Pulse the garlic, almonds, and basil until they form a coarse, grainy paste.
2. The Tomatoes: Add the tomatoes (if using larger ones, peel them first by blanching) and pulse again. You want a chunky, rustic texture—not a smooth purée.
3. The Emulsion: Transfer the mixture to a bowl. Stir in the olive oil and Pecorino Romano by hand. Season with salt and red pepper flakes. Let it sit at room temperature while the pasta cooks.
4. The Marriage: Boil the Casarecce until al dente . Crucial: Reserve a little pasta water, but let the pasta cool for just 30 seconds before tossing with the sauce. This is a "crudo" (raw) sauce, and you don't want to "cook" the fresh tomato flavor with high heat.
5. Finish: Add a splash of pasta water if needed to loosen the pesto so it settles into the "S" grooves of the Casarecce.

Why it works: The "gutter" in the Casarecce is the perfect size to trap the crushed almonds and bits of tomato, ensuring every bite is loaded with texture.

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Wine Pairings for Casarecce Trapanese

Since this dish is defined by nutty almonds and raw tomato acidity, you want something light and zesty:

• Grillo: The classic Sicilian white choice. It has citrus and herbal notes that match the basil and tomato perfectly.
• Etna Rosato: A rosé from the slopes of Mt. Etna. Its mineral saltiness highlights the almonds and the Pecorino cheese.
• Vermentino: A crisp white that mimics the sea breezes of the Mediterranean coast.