Manualelli

Manualelli are a type of artisanal Italian pasta, typically small and hand-rolled. Their name is thought to derive from the Italian word "mano," meaning hand, referring to the method of their creation. These pasta shapes are characterized by their irregular forms and a slightly chewy texture, which makes them ideal for holding sauces.

The dough for manualelli is usually made with simple ingredients like durum wheat semolina and water, and sometimes eggs. They are often made in small batches by home cooks or in specialized pasta shops. The rolling process involves taking small pieces of dough, flattening them with the fingers, and then rolling them into various shapes, which can include spirals, twists, or small shells.

Due to their artisanal nature and small size, manualelli are not as widely commercially produced as more common pasta varieties. They are often found in regional Italian cuisine, particularly in areas where hand-made pasta traditions are strong. Their versatility allows them to be paired with a wide range of sauces, from light vegetable-based options to richer meat or cream sauces, as their unique shapes effectively capture and distribute the flavors.