cremoses

Cremoses are a type of traditional Italian pasta that are similar to orecchiette, but with a unique shape and texture. They are small, irregularly shaped pasta that are typically about 1.5 centimeters in diameter. The name "cremose" comes from the Italian word for "creamy," reflecting the pasta's ability to absorb and hold sauces, making it ideal for creamy dishes. The pasta is made from durum wheat semolina and water, and is often hand-rolled or extruded to achieve its distinctive shape. Cremose is commonly used in Italian cuisine, particularly in the regions of Abruzzo, Lazio, and Molise. It is often served with rich, creamy sauces such as ragù alla bolognese, pesto, or carbonara. The pasta's irregular shape and texture make it a versatile ingredient that can be used in a variety of dishes, from pasta salads to hearty main courses.