Tripoline, a long ribbon pasta with one wavy edge, are part of the long, curled, dried pasta family. This type of pasta may well have originated from the Campania region.
According to popular tradition, it was created in honour of king Victor Emmanuel II in Naples.
Its particular shape means that the curled part retains more sauce than the smooth part. One of the characteristics of all curled pasta is that, once cooked, the two surfaces have a different consistency.
Tripoline are excellent for preparing pasta dishes with meat ragùs. The recommended sauces should definitely include all those with strong, marked flavours, such as sauces prepared with game and offal.
Available in 500g packs.
Candele Lunghe are a traditional pasta shape from southern Italy which historically was very popular in the Naples area. The name and shape comes from the candles that were carried during religious processions.
Candele, like Ziti e Zitoni, need to be broken up by hand into irregular pieces before being put in the saucepan to cook.
Candele are excellent for making elaborate oven-baked dishes.
This pasta goes really well with vegetable sauces, prepared with tomato sauce with olives and capers or enhanced with courgettes, aubergines, peppers and other vegetables.
Available in 500g pack.s