Mparrettati is the stuff of dreams. Well, maybe not your dreams but mine. I'm lying. I never dream of mparrettati. I hadn't even heard of them until six months ago. Maybe that's because I'm not Calabrian. Mparrettati is long, thick and curved into an o- or u-shaped tunnel. It holds sauce well, which makes it ideal for a hearty ragu. On this occasion it had to settle for wrapping itself around a simple sauce of fresh tomatoes, garlic and chilli with broccolini. It's fun to eat because its peculiar shape and the springiness of the pasta dough makes it reluctant to stay on a fork. Who says you can't play with your food?
MPARRETTATI WITH BROCCOLINI
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