WHAT IS SEDANINI?
These slightly curved short cuts of penne are named after the short stalks of celery they resemble. However a smooth version of sedanini was invented in Naples and nicknamed “elephant’s tusks” (starting to see a theme here? Napolitans were like the Einsteins of pasta). This cut comes in lisce (smooth) or rigate (ridged).
WHERE IS SEDANINI MADE?
Naples, baby, where else? In this city red traffic lights might be a suggestion at best, and sure garbage may pile up on occassion. But nobody, I mean nobody (in Europe, leave China out of this) beats the Napolitans when it comes to pasta inventions! Why Italy hasn’t awarded Naples an I.G.P. or two I have no idea.
SEDANINI IS JUST ASININE SPELLED DIFFERENTLY?
So in writing all of these posts (I’m currently sitting at a bar in West Orange, New Jersey this week vs. Silicon Valley last week) you run across a lot of online stupidity. Look, pasta is just dough pushed through a die that curves the SAME THINGS into different shapes. Sedanini is a really fun cut. But is this pasta cut healthier then other cuts? No, absolutely not! If you want to argue that one brand’s formulation is better then another (protein content, etc) sure I’ll give you that. But that has to do with the dough formulation, not the die that it was pushed through. Dumb asses.
WHAT SAUCES GO WELL WITH THIS PASTA?
Hey, why not try something a little different and add a little of our clam sauce to your sedanini?