Castellane pasta is an Italian specialty pasta that belongs to the shell pasta family. The pasta is popular in many parts of Italy, but it has also spread to other countries, particularly the United States, where it can be found in specialty stores that specialize in boutique and unusual pastas. Castellane pasta can also be made at home, though using a pasta mold will make the process much easier. Castellane pasta’s shell-like shape makes it extremely versatile, and it’s a good choice to keep on hand in the pantry.
Castellane pasta is made in the shape of a simple shell that is tightly coiled into a conical shape. When the pasta is not made in a mold, the outer edge is lightly ridged, a texture that can be achieved with the use of a butter paddle. Castellane pasta is typically made with durum wheat flour, which is the hardest type of wheat flour, and is intended to be dried rather than eaten fresh.
The origins of the pasta’s name are quite intriguing. Castellane pasta was originally known as paguri, after a small crab found off the coast of Italy, according to the Barilla Company, a major Italian pasta exporter. When someone noticed the resemblance of paguri pasta to the long, flowing skirts worn historically by women in the Italian court, it was given the name castellane. The women wore their skirts draped over one hand, and the shape of the skirts would have been similar to the shape of the pasta. As a result, the pasta became known as castellane, or “castle dwellers.”
The pasta has a robust texture, especially when cooked al dente, because it is usually made with durum wheat. In contrast to other shells, the inner coils of the pasta tend to remain resilient and springy after cooking. The shape is also well-suited to a variety of sauces, as it can withstand both heavy meaty sauces and delicate and simple sauces. Because the coils retain moisture, it bakes well.
Castellane pasta has a rich, nutty flavor when made with good wheat, and it’s delicious plain or with a small amount of oil, butter, salt, pepper, or herbs. The nuttiness of the pasta pairs well with a variety of sauces and stands out in chunky soups. Castellane can be substituted for shells or macaroni in casseroles and other baked dishes because it bakes well.