The compelling and intriguing story of pasta five holes finds its deepest roots in the rich culinary tradition of Catania, a city steeped in thousand-year-old history and legends. According to the story passed down from generation to generation, this unique pasta was born from a curious accident that occurred during the celebrations in honor of Sant'Agata, the venerated patron saint of Catania. History, curiosities and traditions of pasta prepared during Carnival periods.
Five hole pasta, history and curiosities
La popular legend It is said that a skilled pasta maker from Catania, tasked with preparing an abundant quantity of macaroni for a noble family in the city, made a small mistake during the production process.
Instead of getting the traditional macaroni, the pasta maker was faced with a series of dough cylinders which, by a strange quirk of fate, were united in groups of five and seven holes.
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This fortuitous accident gave birth to 5-hole pasta, a dish with a unique flavour and with a peculiar shape that has since conquered the hearts and palates of numerous gourmets and lovers of traditional Sicilian cuisine.
Although the pasta was born from a mistake, its peculiarity and its goodness could not be ignored. Given its origin during the celebrations of Sant'Agata and not being able to compare it to the Saint, the pasta was renamed as Carnival pasta.
Unmissable culinary tradition
Since then, 5-hole pasta has become an unmissable culinary tradition during the Carnival period in Catania. In supermarkets and local shops, it is only possible to find it during this period, when the city comes alive with parties, colors and joy in honor of both Carnival and Sant'Agata.
Ingredients:
- 300g of diced pork
- 300g of pork sausage
- 200g of pork ribs
- 1 liter of tomato puree
- 2 heaped tablespoons of tomato paste
- onion, carrot and celery
- 2 bay leaves
- ½ glass of red wine
- salt and pepper
- extra virgin olive oil qb
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Preparation:
- In a pan, brown the ribs and pieces of pork with a little oil.
- Chop carrot, onion and celery for sautéing.
- In a separate pan, brown the sauce with oil and a clove of garlic.
- Add the browned pieces of meat and blend them with the red wine.
- Once the alcohol has evaporated, add the tomato paste, the tomato puree and about half a liter of water.
- Add the bay leaves, season with salt and pepper and cook on a very low heat with a lid for two hours.
- After about an hour, add the sausage.
- Once the right density is reached, the sauce will be ready. Remove the garlic and bay leaves.
Five-hole pasta recipe for Carnival:
- 400 g of five-hole pasta
- Bring plenty of salted water to the boil and cook the pasta for the time indicated on the package.
- Drain the pasta and season it with the pork ragù. Serve hot.
