Portelli

Portelli is a type of pasta that originated in the Emilia-Romagna region of Italy. It is characterized by its distinctive shape, which resembles a small, hollow tube with a slightly flattened top and bottom. The name "portelli" translates to "little doors" in Italian, referring to the small openings at the top and bottom of the pasta.

Portelli is typically made from durum wheat semolina, which gives it a firm texture. The pasta is extruded through a special die that creates the unique shape, and it is then dried to preserve its structure. Portelli is often used in soups and stews, where its hollow interior allows it to absorb the flavors of the broth.

In addition to its culinary uses, portelli is also appreciated for its visual appeal. Its distinctive shape makes it a popular choice for decorative pasta dishes, such as pasta salads and garnishes. Portelli is also used in some traditional Italian recipes, such as the soup "Zuppa di Portelli," which is a hearty dish made with portelli, vegetables, and a flavorful broth.

Overall, portelli is a versatile and visually appealing type of pasta that adds a unique touch to a variety of dishes. Its distinctive shape and firm texture make it a favorite among both home cooks and professional chefs.