Pasta is a staple food of Italian cuisine. It is made from an unleavened dough of durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Some of the most common shapes of pasta include long strands, tubes, ribbons, noodles, and miniature shapes. Tubular pasta is a type of pasta shape that is hollow and cylindrical.
Common Types of Tubular Pasta
There are many varieties of tubular pasta, each with its own unique shape, size, and texture. Here are some of the most popular types:
- Penne – One of the most ubiquitous tubular pastas, penne are cut diagonally at both ends to create a quill-like shape. Penne ranges in size from small (penne lisce) to large (penne rigate).
- Rigatoni – Rigatoni have ridges down their length and are larger than penne. The ridges allow sauce to adhere to the pasta.
- Macaroni – Macaroni consists of narrow, tubular shapes that are often elbow-shaped. It is commonly used in macaroni and cheese dishes.
- Ziti – Ziti are long, narrow tubes with smooth exteriors. They are often baked in casseroles.
- Rotini – Shaped like corkscrews or spirals, rotini has a twisted, grooved exterior that holds more sauce than smooth pasta.
- Fusilli – Fusilli are spiral or corkscrew shaped with a hollow center. Their unique shape makes them perfect for trapping chunky sauces.
- Bucatini – Long, thin tubes resembling thick spaghetti. Bucatini has a hole running through the center of the pasta.
- Cavatappi – Cavatappi, meaning “corkscrew”, are macaroni shaped like a helix, screwed tube. They have a hollow center perfect for sauce.
- Elbow macaroni – Shaped like elbow joints, elbow macaroni are one of the most commonly used tubular pastas thanks to their versatility.
- Manicotti – Large, ridged tubes intended to be stuffed with fillings like cheese, meat, or vegetables.
- Cannelloni – Rectangular tubes that are also designed to be stuffed with savory fillings.
- Ditalini – Very short, small tubes often used in soups or salads.
While the shapes and sizes vary, all tubular pastas are made from the same basic dough mixture and cut to form hollow tubes or cylinders during production. Their unique shape gives them a nice texture when cooked al dente and allows sauce to cling to both the exterior and interior surfaces.
Origin of Tubular Pasta
The origins of tubular pasta shapes can be traced back to Sicily in the 12th century. Some of the earliest evidence of pasta production comes from Sicily, where pasta dough was shaped into long strands by hand and air-dried. Over the next few centuries, pasta makers began experimenting with different shapes like tubes and spirals that could be fabricated using metal dies and molds.
According to some accounts, the first hollow, tubular pasta may have been developed in Sicily in the late 1600s. These early tubular pastas were produced using a thin iron rod to extract the pasta dough, creating a long, hollow tube. Other legends state that tubular pasta was inspired by the lengthy drying process of spaghetti – pasta makers shaped the dough into tubes so the pasta could dry from the inside out as well as the outside in.
By the 1800s, pasta makers in Italy and Sicily were using mechanical presses and molds to mass produce tubular pastas of various shapes and sizes. Pasta companies from the late 19th century like Barilla were instrumental in popularizing tubular pastas and making them available to the masses. Today, tubular shapes like penne, rigatoni, and ziti are among the most popular pasta varieties around the world.
Manufacturing Process
Tubular pasta is produced using a process called extrusion. First, the basic pasta dough is created by mixing semolina flour and water. Eggs may also be added for richness and color. The dough is kneaded thoroughly until it reaches the ideal consistency and moisture level.
The dough is pressed through a metal die with holes that shape it into different tubular forms as it comes out. The shape and size of the die determine the pasta shape – penne dies will form diagonally cut tubes, while rigatoni dies will make ridged tubes. As the pasta is extruded, it is cut to the desired length using rotating blades.
After being formed, the pasta goes through a drying process. This is accomplished by either air-drying at room temperature or temperature/humidity controlled drying chambers. Drying gives the pasta its firm, hardy texture.
The dried tubular pasta may go through additional processing depending on the variety. Whole wheat or spinach pasta dough will be mixed and colored naturally during kneading. Pasta intended for freezing or canning also undergoes boiling or steaming to gelatinize starches and allow it to be packaged and shelved safely.
With the extrusion and cutting machines, modern pasta factories can produce massive quantities of high-quality tubular pastas efficiently. However, artisanal pastas made using traditional bronze dies may still be produced for boutique, high-end pasta brands.
Tubular Pasta Production Process
- Mixing and kneading basic dough ingredients – semolina flour, eggs, water
- Pressing dough through tubular shaped dies to form pasta shape
- Cutting the extruded pasta to desired length
- Drying the pasta via air drying or humidity controlled chambers
- Additional processing like coloring, steaming, or canning (optional)
- Packaging for distribution and sale
Popular Uses in Cuisine
The hollow, tubular shape makes this pasta ideal for holding and absorbing a wide variety of sauces in many dishes:
- Baked pastas – Ziti, rigatoni, and manicotti are perfect for baking into casseroles as they can be easily stuffed with fillings like cheese, spinach, meat, or creamy sauces.
- Pasta salads – Fusilli, rotini, and elbow macaroni work well in pasta salads thanks to their spiraled shapes that cling to dressings and vegetables.
- Hearty soups – Smaller tube pastas like ditalini are classic ingredients in Italian wedding soup and minestrone.
- Rich ragu sauces – Smooth, thick meat sauces coat penne, rigatoni, and bucatini nicely without falling through the thinner strands.
- Macaroni and cheese – Elbow macaroni is of course the standard pasta used in classic American mac and cheese recipes, both stovetop and baked.
In general, the ridges and grooves on many tubular pastas enable them to trap and hold savory sauces, making them ideal for a wide range of Italian dishes from weeknight pastas to elaborate casseroles.
Benefits of Tubular Pasta
Some benefits that make tubular pasta a kitchen staple include:
- Holds sauce well – The hollow tube shape allows sauce to adhere both inside and outside the pasta.
- Variety of textures – Rounded rigatoni, smooth penne, spiral fusilli each provide their own unique mouthfeel.
- Versatile – Works well in baked dishes, salads, soups, and saucy pastas thanks to its shape.
- Kid-friendly – Simple curly or tube shapes appeal to picky young eaters.
- Holds up well when cooked – Sturdy texture that doesn’t fall apart easily during baking or reheating.
- Catches chunky ingredients – Spiraled fusilli or rigatoni grab vegetables, meats, etc in sauces.
- Easy to make and find – Widely available in stores and simple to cook on the stovetop or in the oven.
With such versatility, it’s no wonder tubular pasta has become a standard comfort food for families around the world.
Nutritional Value
Tubular pasta offers these basic nutritional values in a standard 2 oz dry serving:
- Calories – 200
- Carbohydrates – 43g
- Protein – 7g
- Fat – 1g
- Fiber – 2g
- Iron – 4% DV
- B Vitamins – 10% DV
Whole wheat or protein-enriched varieties will offer more fiber, protein, and micronutrients. Otherwise, pasta made from refined flour is low in nutrients but can provide carbohydrate energy. The hollow tube shape does result in a lower overall density compared to solid pasta.
Pasta becomes more nutritious when served with vegetables, beans, lean proteins, healthy fats and oils that can provide a balanced meal. Technically, plain cooked pasta falls into the “refined grains” category of MyPlate nutritional guidelines.
Nutritional Profile of Tubular Pasta (in 2 oz dry serving)
| Calories | Carbs | Protein | Fat | Fiber | Iron | B Vitamins |
|---|---|---|---|---|---|---|
| 200 | 43g | 7g | 1g | 2g | 4% DV | 10% DV |
Gluten-Free Options
Those avoiding gluten for health reasons have several alternatives for replacing wheat-based tubular pasta:
- Rice pasta – Rice noodles made from rice flour can be cut into tubular shapes.
- Quinoa pasta – Quinoa flour gives pasta a similar chewy texture.
- Corn pasta – Corn flour or masa harina can be used to make corn-based pasta.
- Chickpea pasta – Chickpea flour enables a higher protein, gluten-free pasta.
- Bean pasta – Black bean, lentil, or edamame flour pastas provide protein.
- Vegetable pasta – Zucchini, sweet potato, or beet pastas offer color and nutrients.
While the taste and texture may differ somewhat from traditional semolina pasta, these alternatives let gluten-free eaters enjoy dishes like baked pastas, pasta salads, and more.
Popular Brands
Some of the major brands manufacturing all varieties of tubular pasta include:
- Barilla – Founded in 1877 in Parma, Italy and now the largest pasta producer in the world.
- De Cecco – Dating back to 1886, De Cecco is a high-end Italian brand available worldwide.
- Ronzoni – Popular American brand manufacturing inexpensive tubular pastas.
- Mueller’s – Known for its egg noodles and pasta products since 1867.
- Creamette – A family-owned American brand producing over 100 pasta shapes.
- Bionaturae – Organic brand offering gluten-free rice, quinoa, and vegetable pastas.
- Rummo – Italian brand focused on high-quality artisanal pasta since 1846.
Both major manufacturers and artisanal brands can be found in supermarkets to satisfy pasta lovers’ preferences and budgets.
Common Tubular Pasta Recipes
Here are some classic recipes that put tubular pasta to delicious use:
Baked Ziti
This crowd-pleasing casserole bakes ziti with tomato sauce, meatballs, ricotta, and mozzarella cheese. Perfect for feeding a hungry family.
Pesto Pasta Salad
Rotini, cherry tomatoes, spinach, basil pesto, and pine nuts make a fresh and healthy pasta salad for picnics or potlucks.
Shrimp Scampi with Linguine
Tender shrimp in garlicky butter sauce served over linguine is an easy yet elegant dinner option.
Macaroni and Cheese
The quintessential comfort food, made extra decadent with melted cheddar, Monterey Jack, and cream cheese.
Minestrone Soup
This Italian vegetable soup filled with beans, tomatoes, spinach, and ditalini pasta makes a hearty, satisfying meal.
Buying and Cooking Tips
Here are some useful tips for selecting and preparing tubular pasta:
- Look for pasta made from 100% durum semolina wheat for best texture and minimal sticking.
- Don’t rinse pasta after cooking – this removes starch needed to sauce to stick.
- Undercook pasta slightly when baking in a casserole to avoid overcooking and mushiness.
- Smaller pastas like elbows and ditalini cook faster than large tubes like rigatoni.
- Save pasta cooking water to thin sauces if needed.
- Don’t overload cooking water to prevent pasta from sticking together.
- Cook pasta until al dente – firm but not hard in the center when bitten.
- Air-dried artisanal pasta may take 2-3 minutes longer to reach al dente stage.
Proper cooking and sauce pairing results in the ideal pasta experience with the perfect sauciness in each bite!
Conclusion
With such a wide assortment available, tubular pasta offers an extremely versatile base for Italian home cooking. The unique shapes grab and hold sauces, baking nicely into comforting one-dish casseroles or tossing effortlessly with pestos and ragus. Made from just wheat and water, these simple ingredients deliver an endless possibility of flavors and meals. Whatever your favorite sauce, topping, or recipe, you’re sure to find a tubular pasta that pairs with it perfectly.