Pasta Shapes 101: Acini di Pepe
Exploring the tiniest Pasta Shape yet?
Acini di Pepe, which means “Pepper Corns” in Italian, is a diminutive Pasta Shape that is very versatile in its use. Where does it originate from? How did it develop over time and what are its variants? Does any sauce go with it? Maybe a traditional Pasta recipe will give us the answers.
Heritage and Development
Acini di Pepe is a tiny spherical like Pasta Shape which resembles pepper corns. The dimensions vary slightly, but I make them generally in 2mm dia and 1mm length. This Pasta Shape’s origin is very difficult to trace. This Shape is found all over Italy nowadays, but it is believed that Southern Italy like Calabria and Sicilia are claiming to have come up with this Pasta Shape. But could be from any part of Italy.
Acini di Pepe Pasta is the first pasta like food introduced to infants and small kids. It is easy to eat and a good start for small children to start eating solid foods. It is also believed to aid in fertility, hence the reason why Acini di Pepe is added to the classic Italian Wedding Soup.
Variants
Acini di Pepe has many other variants know today, although they’re named differently. Also the sizes vary, depending on who is making them and where they’re made as well. For me the best substitutes for Acini di Pepe are the cousins Pastina, Orzo or even Couscous.
The main difference to Pastina is mainly the size. Pastina is smaller but also made out of Semolina. Orzo however has a more rice corn type Shape and is slightly longer. And Couscous’ commonality with Acini di Pepe is the Semolina only. Other than that, their applications are different form each other. Acini di Pepe is an Italian Pasta Shape cooked “al dente”. Couscous is more North African and steamed until it’s fluffy and chewy. But hey, who says they can’t be interchanged in dishes?
Ideal Sauce Pairings
Acini di Pepe is so versatile that is can be paired with a variety of Pasta Sauces and other preparations. I’ve listed below a few options:
- Broth-Based Soups: Acini di Pepe is a staple used in Italian wedding soup, where the tiny pasta simmers in a flavorful broth alongside vegetables and meatballs. It is a superb ingredient for any type of broth-based soup actually.
- Creamy Sauces: This Pasta Shape works very well with creamy pasta salads or casseroles, absorbing the flavors of creamy sauces. Personally, I’ve tried Acini di Pepe as a substitute for Croutons in a rich Caesar Salad. Was interesting to say the least.
- Tomato-Based Sauces: Acini di Pepe is a delightful addition to tomato-based Soups or Sauces, adding texture and body to dishes like Minestrone or Pasta e Fagioli.
Conclusion
Acini di Pepe is – as versatile as it might be as a Pasta Shape – an extremely tiring Shape to make fresh from scratch. Just consider for a moment the amount you have to make by hand to satisfy yourself only! 100 grams of semolina dough rolled out to a 2mm thick round strand? And then cut into 1mm sized cylinders? Better to buy them ready made in a shop – unless you have a Pasta Extruder.
However, try it out. Acini di Pepe add a nice texture to every bite. It is a traditional Italian comfort food.
Boun Appetito!
Pasta Shapes 101: Acini di Pepe
Ingredients
- 300 gram Semolina Flour
- 150 ml Water fillter and hot
- pinch Sea Salt optional
Instructions
Making the Dough
- On a clean work surface, pour the Semolina Flour and create a well in the center.
- Gradually add hot water to the well while incorporating the Flour with a fork.
- Knead the dough until smooth and elastic, about 10-15 minutes. Add more Flour or water as needed to achieve the right consistency.
Rest the Dough
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax and the dough to become more workable.
Shape Shifting
- Divide the dough into small portions and roll each portion into thin sheets using a pasta machine or rolling pin..
- Dust the Pasta Sheet with more Semolina Flour and fold the it several times into a compact roll.
- Use a sharp knife or pasta machine to cut the rolled dough into fine strands of 2mm thickness.
- Unravel the strands and carefully separate them to prevent sticking,
- Line the strands up next to each other and start to cut them into tiny 1mm cubes.
Ready to cook!
- The Acini di Pepe are now ready to be cooked. Or you can let them dry out on a kitchen cloth and covered with another one for later use.