{"id":4159,"date":"2022-05-18T14:49:43","date_gmt":"2022-05-18T12:49:43","guid":{"rendered":"https:\/\/valdigrano.com\/?p=4159"},"modified":"2022-05-18T17:12:40","modified_gmt":"2022-05-18T15:12:40","slug":"speaking-of-pasta-chifferi","status":"publish","type":"post","link":"https:\/\/valdigrano.com\/en\/speaking-of-pasta-chifferi\/","title":{"rendered":"Speaking of pasta: Chifferi"},"content":{"rendered":"\n

Characteristics, History and Pairings<\/strong><\/h2>\n\n\n\n

Chifferi<\/em> is a type of short, grooved pasta with a bent tubular shape. Chifferi<\/em> pasta has quite a unique shape that some describe as a \u201csnail shell\u201d.<\/p>\n\n\n\n

 The name derives from the German kipfel<\/em>, an almond crescent cookie created by a baker in Vienna to celebrate the city\u2019s liberation from the Turks at the end of the 1600s.<\/p>\n\n\n\n

When this crescent shaped pasta was created it was given the name of those traditional cookies.<\/p>\n\n\n\n

Over the years, chifferi<\/em> pasta has changed in size (the smaller version is called chifferini<\/em> or chiferetti<\/em>; the larger version, chifferotti<\/em> or chifferoni)<\/em> and the surface can be either smooth or grooved.<\/p>\n\n\n\n

 A variant of this pasta shape is pipe rigate<\/em>, the difference being that, unlike chifferi<\/em>, one of the extremities of the tube is squashed, almost closed.<\/p>\n\n\n\n

Cooking Time<\/strong><\/h3>\n\n\n\n

10 minutes<\/p>\n\n\n\n

Region of Origin<\/strong><\/h3>\n\n\n\n

Aside from the fact that it comes from the centre-north of Italy, not much is known about the origin of this shape of pasta.<\/p>\n\n\n\n

Best Pairings<\/strong><\/h3>\n\n\n\n

Usually, chifferi<\/em> pasta is paired with simple tomato sauces. But it\u2019s also very popular as an addition to pulse and vegetable soups and to make pasta bakes with cheese sauces.<\/p>\n\n\n\n

Ingredients<\/strong><\/h3>\n\n\n\n

Durum wheat semolina and water.<\/p>\n\n\n\n

Average nutritional values for 100 g of raw product<\/strong><\/h3>\n\n\n\n

– Energy: 1508 kJ \/ 356 Kcal<\/p>\n\n\n\n

– Fat: 1.5 g<\/p>\n\n\n\n

– of which saturates: 0.4 g<\/em><\/p>\n\n\n\n

– Carbohydrate: 72 g<\/p>\n\n\n\n

– of which sugars: 3.0 g<\/em><\/p>\n\n\n\n

– Fibre: 3.0 g<\/p>\n\n\n\n

– Protein: 12 g<\/p>\n\n\n\n

– Salt: < 0.01 g<\/p>\n\n\n\n

Cooking Tips<\/strong><\/h3>\n\n\n\n

Do you cook pasta in a sustainable way? Here are a few tips that can make a difference.<\/p>\n\n\n\n

1.<\/strong> Don\u2019t waste water, use only the necessary amount: 1 litre of water for every 100 grammes of dry pasta<\/p>\n\n\n\n

2. <\/strong>Cooking with a lid will save time and gas or electricity and the water will boil sooner.<\/p>\n\n\n\n

3.<\/strong> Add the salt when the water starts boiling and add the pasta immediately after.<\/p>\n\n\n\n

4.<\/strong> Put the lid back on halfway through the cooking time, switch off the gas (or electric hob) and finish cooking your pasta in the hot water inside the covered pot.<\/p>\n\n\n\n

See all Valdigrano classic pasta.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Characteristics, History and Pairings Chifferi is a type of short, grooved pasta with a bent tubular shape. Chifferi pasta has quite a unique shape that some describe as a \u201csnail shell\u201d.  The name derives from the German kipfel, an almond crescent cookie created by a baker in Vienna to celebrate the city\u2019s liberation from the […]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-4159","post","type-post","status-publish","format-standard","hentry","category-curiosities"],"acf":[],"yoast_head":"\nSpeaking of pasta: Chifferi - Valdigrano<\/title>\n<meta name=\"description\" content=\"Characteristics, History and Pairings Chifferi is a type of short, grooved pasta with a bent tubular shape. 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