What is bumbola pasta?

To make bumbola pasta, a tube of pasta dough is formed with tabs at periodic intervals and then cut in half. The result is a semi-cylindrical piece of pasta with two small ridges on the outer curved side. From this side, bumbola pasta looks like a bee, with the ridges bordering the body section in the middle and the wings protruding from both sides of the ridges. One might see bumbola pasta as a twist on the plain pasta shell, making it a fun and novel addition to the table.

Two things make bumbola pasta well suited to thick sauces. The first is the open form, which can hold a lot of sauce. The other is the ridges on the other side, which also help retain the sauce. When mixed with a sauce, bumbola pasta will hold the sauce well on both sides, causing it to spread evenly throughout the dish. When the sauce is poured over the pasta, it will help trap the sauce, making sure it doesn’t all end up on the bottom of the plate.

Because open pasta is such a strong vehicle for sauce, many people consider it an excellent meat pasta, as the spoon-shaped form can hold pieces of meat in addition to the sauce. Bumbola pasta can also be used with more delicate sauces, of course, and a flavored bumbola combined with a delicate sauce can be quite delicious. However, rich creamy sauces can sometimes be a bit overwhelming in bumbola pasta, as the form contains a large bag of sauce, which can feel heavy in the mouth.

Fresh and dried bumbola pasta is available. Fresh bumbola pasta can be made at home, although the help of a pasta mold is highly recommended. Dry forms of pasta are often made by boutique pasta companies that focus on celebrating Italy’s culinary heritage, often using old-fashioned pasta molds and recipes.

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