Ricini

Ricini are traditional Italian pasta shapes that originate from the Campania region, particularly associated with the city of Naples. These small, ring-shaped pasta pieces are typically handmade and represent one of the many varieties of pasta di grano duro (durum wheat pasta) that are characteristic of southern Italian cuisine.

The pasta is formed by cutting small rings from thin strips of pasta dough, creating uniform circular shapes that cook quickly and absorb sauces effectively. Ricini are traditionally made using bronze dies which give the pasta a rough surface texture that helps hold onto sauce. The name derives from the Italian word "ricino," meaning small rings or loops.

In terms of preparation, ricini are commonly used in soups, broths, and light pasta dishes. They pair well with simple tomato-based sauces, garlic and oil combinations, or fresh vegetable preparations. The small size makes them particularly suitable for children's meals and quick weeknight dinners. Cooking time is typically 8-12 minutes, depending on the thickness of the pasta.

Commercial production of ricini became more widespread in the 20th century, though many traditional Italian households still prepare the pasta by hand using ancestral techniques passed down through generations. The pasta maintains its shape well during cooking and has a firm texture that is characteristic of high-quality durum wheat pasta.

Today, ricini can be found in specialty Italian food stores and online retailers, though they remain less common than more internationally recognized pasta shapes. The pasta represents the diversity of regional Italian cuisine and the importance of small-format pasta shapes in traditional Mediterranean cooking methods. Their simple preparation and versatile nature have helped maintain their place in both traditional and contemporary Italian cooking.