Tigells

Tigells are a type of traditional, handmade pasta originating from the Italian region of Liguria. The name "tigelle" is derived from the Ligurian word "tigella," which means "small bowl." This pasta is characterized by its small, cup-shaped form, which is typically around 2-3 centimeters in diameter and about 1 centimeter deep. Tigells are often used in soups, stews, and pasta dishes, where their unique shape allows them to hold and release flavors effectively.

The preparation of tigells involves a simple process of mixing flour and water to create a dough, which is then rolled out and cut into the characteristic shape. The pasta is typically cooked al dente and served with a variety of sauces, including tomato-based sauces, pesto, and butter with garlic. Due to their small size, tigells are often used in dishes where a large amount of pasta is required, such as in minestrone soups or pasta e fagioli (pasta and beans).

Tigells are a staple in Ligurian cuisine and are often featured in local dishes such as pesto alla genovese, a traditional pesto sauce made with basil, garlic, pine nuts, and Parmesan cheese, served over tigells. The pasta's small size and ability to absorb flavors make it a versatile ingredient in both simple and elaborate dishes. Despite their humble appearance, tigells play a significant role in the culinary heritage of Liguria, reflecting the region's commitment to traditional, artisanal food production.