Dish

Rotelle di Borzonasca

Rotelle di Borzonasca are made with semolina flour and water. The dough is rolled out and cut into small, wheel-shaped pieces. The pasta is then boiled until it is al dente and served with a simple tomato sauce and grated Parmesan cheese. Rotelle di Borzonasca have a slightly chewy texture and a mild, nutty flavor.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cookie

Origins and history

Rotelle di Borzonasca originated in the town of Borzonasca, located in the Liguria region of Italy. The pasta is believed to have been created in the 19th century by a local pasta maker who was looking for a way to use up leftover semolina flour. Over time, the recipe evolved to include the small, wheel-shaped pasta pieces that are now associated with the dish.

Dietary considerations

Rotelle di Borzonasca are a vegetarian dish and can be made vegan by omitting the Parmesan cheese. However, they do contain gluten, so they may not be suitable for those with gluten sensitivities or celiac disease.

Variations

There are many variations of Rotelle di Borzonasca, including those that are served with a pesto sauce or a meat-based sauce. Some recipes also call for the addition of vegetables, such as zucchini or eggplant, to the tomato sauce.

Presentation and garnishing

Rotelle di Borzonasca can be presented in a large serving bowl or on individual plates. They can be garnished with a sprig of basil or a sprinkle of red pepper flakes.

Tips & Tricks

To ensure that the Rotelle di Borzonasca are al dente, be sure to boil them for the recommended amount of time. Overcooked pasta can become mushy and lose its texture.

Side-dishes

Rotelle di Borzonasca can be served on their own as a main dish or as a side dish to a larger meal. They pair well with a simple green salad and a glass of red wine.