Look! Pipette-Shaped Pasta

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 3, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

We certainly do love our pasta around here and we’re always on the lookout for new ways to jazz up our humble dishes. This pipette-shaped pasta recently appeared on our grocery store shelves, and we’ve quickly decided it’s our top choice for the coming cold season dishes!

Their shape is somewhat similar to macaroni, but the tube is wider and actually dips down in the middle like the pipe it’s named after.

With one open end and one slightly cinched end, sauces and smaller ingredients get caught inside the pasta. Take a bite and you get the chewiness from the pasta followed by a burst from the liquid being held inside.

To take full advantage of this unique characteristic, this pasta is best suited to soups and pasta dishes with a rich sauce. We’ve tried it in tomato soup and with a hearty ragu with enthusiastic results.

Look for it next time you go grocery shopping!

Related: Recipe: Southwest Skillet Ragu

(Image: Emma Christensen for the Kitchn)

Filed in:
Baking
Cooking Methods
Ingredient
Main Dish
pasta
Rice & Grains