RUSTICHELLA CANDELE LUNGHE, 500gr

CANDELE LUNGHE Pasta from Rustichella and Pierina’s Tuccu recipe CANDELE means “candles” in Italian. This is a very long 19 inch pasta, tube shaped, like a candle. It is a typical Genovese pasta used at Christmas and also in Neapolitan cooking. Rustichella, a noted Italian pasta maker, produced these candele, but they are rarely offered in the U.S. Corti Brothers now offers them for your delectation either to be served in the classic “Christmas in Genova” style or with the sauce called “La Genovese” in Naples. The traditional Genovese style is in broth, beloved by Italians as a first course. If you like tubular pasta like “ziti,” then candele should be on your list. To prepare them in the Genovese fashion, first make a good, rich, chicken broth. This is essential. In Genova, candele are called “Natalin” since they are used at Christmas, but can be used any time. So beginning with chicken broth, heat the broth to boiling and then add the candele to the broth and cook until tender. You n