Colombari

Colombari are a type of traditional Italian pasta, specifically a large, ring-shaped macaroni originating from the Lombardy region of northern Italy. They are typically made with durum wheat semolina and water, and sometimes eggs. The distinctive shape of the colombari, resembling a pigeon's ring or a small ringed tube, is what gives them their name, as "colombari" translates to "pigeons" in Italian.

Historically, colombari were often handmade, a practice that contributed to their rustic charm. Today, they are also produced industrially, though artisanal versions can still be found. The size and thickness of colombari can vary, but they are generally substantial pasta shapes.

Colombari are versatile in their culinary applications. Due to their hollow center and robust texture, they are well-suited to holding sauces. They are commonly used in baked pasta dishes, casseroles, and with rich meat or vegetable sauces. They are also popular in soups and broths, where their shape provides an interesting textural element. Regional variations in preparation and serving exist throughout Lombardy and beyond.