By some appraisal , Italy has over 350 differentkinds of pasta — and that ’s only counting the different shapes . You ’ll find twistedstrozzapreti(literally “ priest stranglers”),shoe - shapedravioli , “ swaddled babe ” ravioli , and ear - shapedorecchiette .
While some of these variations can be discover all throughout Italy , others are prepared only in sure regions , mostly by elderly women who may not have instruct these family formula to the next propagation . One of the rare types of pasta issu filindeu(which translate to “ God ’s wool ” ) , and only a few people in the creation know how to make it .
Vicky Bennison , the Lord of the Pasta Grannieswebsiteand YouTube duct , want to change that . By document these women ( and sometimes men ) doing what they do best , she hopes to maintain these 100 - old recipe .
Take , for instance , Anna Faggi , whose signaturelumachelle della duchessa(literally “ the duchess ’s little snail " ) can only be found in the Pesaro Urbino region of fundamental Italy .
harmonise to theEncyclopedia of Pastaby Oretta Zanini De Vita , legend has it thatlumachellewas invented inside the majestic court of justice of the Duke of Urbino , a walled city in Italy ’s Marche realm . The duke ’s kitchen servants carry the recipe beyond the palace , where it became pop among nun in the neighborhood .
The shekels carry cinnamon and nutmeg , and the preparation is rather sentence - wipe out , making it a dish that ’s only organize for weddings and other particular affair .
After preparing and slice the dough , Faggi roll the strips around a bulrush reed to create bantam tubes . Next , she rolls the tubes over a comb to create ridges in the pasta . It ’s served in chicken parentage , and while it ’s traditionally lead with chicken abdomen , you may do what Faggi does and bestow Parmigiano cheese rather .
See how it ’s made in the video below :
