Lampariellos

Lampariellos are a type of Italian pasta that are small, thin, and ribbon-like, similar in shape to linguine but with a slightly wider and flatter profile. They are typically made from durum wheat semolina and water, and are known for their delicate texture and ability to hold sauces well. Lampariellos are often used in traditional Italian dishes such as pasta alla Norma, where they are served with a tomato-based sauce, fried eggplant, ricotta salata, and basil. They are also commonly used in pasta salads and as a base for various pasta dishes. The name "lampariello" is derived from the Italian word "lampare," which means to shine, reflecting the pasta's ability to shine under the light of a good sauce. Lampariellos are a versatile and popular choice among Italian pasta varieties, appreciated for their simplicity and adaptability in various culinary contexts.