Pipette with Peas and Fish Pipette, means “little pipe” in Italian, is a member of the pipe family. However, not all pipes are the same-- throughout the various regions of Italy, different sized pipes are preferred. For example, natives of Naples prefer larger pipes to cook in the oven, while North Central Italians prefer smaller versions. And although this little pipe’s history is believed to be connected to traditional Roman cuisine, as well as with pasta traditions from North Central Italy, Pipette currently is most commonly found in the pasta dishes of Campania and Liguria.
Barilla Pipette is a charming, delicious pipe-shaped pasta with curves and grooves that capture and retain sauce inside and outside due to a double opening at the ends with one of them pinched and the other not.
Suggested Pipette recipes:
Pipette with Peas and Fish (Pipette con Pesce e Piselli)
Pipette with Arugula Pesto (Pipette con Pesto di Rucola)
Pipette in Porcini Sauce (Pipette con Salsa di Porcini)
Pipette with Fresh Spinach and Ricotta Cheese (Pipette con Spinaci Freschi e Ricotta)
