The Verserij understands verse, and you will know that too. This time we will tell you everything about our pasta: dried, but freshly made in Italy!
One pasta is not the other. In Italy, the cradle of this pasta, you can find countless different varieties on every street corner. From secca until fresca, corta until lungo, and filled to unfilled - the range of pasta on offer is enormous. On the other hand, the avid home cooks among us have to make do with the variety from the Dutch supermarket. (Where they can speak of happiness when linguine is on the shelf.) Eternal sin; not only the quality, but also the type of pasta can make or break your dish. Reason enough for the Verserij to include a number of Italian quality pasta from the Liguori brand in our range!
Based in Gragnano, Liguori is one of the oldest Italian pasta producers. Today, the pasta is still made according to age-old craftsmanship: made with organic durum wheat (semolina), pressed through bronze molds and dried for up to 18 hours. Of course they make bestsellers, such as spaghetti and penne. But also Conchiglioni and Mezzani Tagliati. Or how about Maccheroni Rigati? All worth a try. We list the pasta types that we sell and tell you which sauce you can best serve with it!
All pastes below are here to find.
Rigatoni are short, hollow, round and have ridges on the outside (you call these rigate). These properties ensure that sauces are well absorbed into the pasta and every bite is a real treat. Rigatoni goes well with carbonara, ragù or a hearty vegetable sauce.
Penne Ziti is a pasta that combines the diagonally cut ends of penne with the smooth exterior of ziti. The result is a pasta that combines well with even basic sauces, for example based on pureed vegetables or sugo alfredo. Thanks to its silky soft mouthfeel, penne ziti is also perfect for use in salads and casseroles.
Penne Mezzanneli has the typical shape and cut of penne, but is thinner and longer than the common type. Penne mezzaneli is also not ribbed; As a result, the adhesion of sauces to this variant may not be optimal, but the mouthfeel is delicious! Preferably choose a simple sauce based on tomato and olive oil, for example allo scarpariello.
Spaghettini No 2
Spaghettini is spaghetti's thin sister. The refinement of this pasta ensures that all ingredients in a dish come into their own. Like its big sister, spaghettini pairs well with tomato, cream or olive oil-based sauces. Also very tasty with fish and crustaceans and shellfish!
Spaghetti No 5
Spaghetti is a long, round type of pasta that is very famous worldwide. The strings are made in both thin and thick varieties. Spaghetti is the pasta for sugo carbonara or sugo alla puttanesca, but actually works well with any sauce based on olive oil, cream or tomato.
Mafaldine is a flat, wide ribbon paste with a wavy edge on both sides. This long pasta looks festive and goes perfectly with rich, special ingredients. Think lobster, crab, rabbit, game, lamb and a variety of cheeses.
Mezzanine is originally from southern Italy and belongs to the mezzani family; short, hollow pasta with a fairly large diameter. Unlike penne - the well-known tubes of pasta - the ends of mezzanine tagliati are cut straight. This pasta variety is used in several classics of Italian cuisine, such as pasticci in crosta and timballo di pasta. Serving with a ragù or sauce with lots of vegetables is also a good idea!
Fettucine a nido
Fettucine is a long, flat and rather narrow ribbon paste that originated in the historic region of Emilia. In the famous Emilian city of Bologna the ragù Bolognese, a sauce that naturally goes wonderfully with fettucine. Besides the fact that this pasta combines nicely with the rich meat sauce, a sauce based on cream also fits wonderfully.
Ditali are small, short pasta in the shape of tubes. This pasta is extremely versatile and can be used in soups, stews, salads or as an addition to a casserole. Due to the ribbed exterior (rigati), other ingredients in the dish adhere well to the pasta, which guarantees an optimal taste experience with every bite.
Maccheroni (not to be confused with the elbows) is a thick, tubular paste that resembles penne rigati. Unlike penne, maccheroni is ideal for more complex preparations. This variant is equipped with rigati (ribs). Very tasty with salsa di nocci, or try the legendary dish maccheroni fumè!
Gnocchi Sardi are small, ribbed pasta shells that originally come from Sardinia. On the island they use the term Malloredus and are mainly eaten with ragù di salsicca; a sauce with Sardinian sausage.
Fusili Lungi Bucati
Fusili Lungi Bucati is a long, spiral-shaped pasta originally from Naples. There, this pasta is traditionally served with ragù guardaportra or ragù all Genovese. The hollow part runs the entire length of the pasta, so that pieces of sauce can be absorbed extra well. Fusili Lungi Bucati is in principle a match with all sauces based on meat and Mediterranean vegetables.
Trecci is a short, special pasta with a shape that resembles a braid. Usually served with a generous amount of cream or cheese sauce. Very tasty ai quattro formagi.
Conchiglioni (Italian for "shells") is ribbed, shell-shaped pasta that is made in a variety of sizes. The giganti are often filled and processed in an oven dish. Smaller versions, like this one, are a great addition to soup. A dish with conchiglioni is best served with a coarse sauce, one that can disappear into the cavities of the shells.