These are then normally dried before cooking over steam - careful work leading to a fluffy texture, and a particular lightness as almost no gluten is formed when the pasta is made (gluten is a product of gliadin and glutenin, which cross-link to form gluten when dough is kneaded). To make couscous, water is sprinkled on to a bed of semolina (not the finer semola rimacinata, but a reasonably coarse one) with one hand and stirred and raked through with the other until tiny balls of moistened flour are formed. Cuscussù is made unlike any other pasta, where the flour is worked into a strong dough before forming. That said, couscous recipes are still found across Italy - notably in Sardinia (in a dish of chicken cooked in saffron), and Tuscany (Livorno, with a soupy meatball accompaniment) - perhaps suggesting that its presence on the mainland dates back instead to times of Roman rule. Because it is so dense, it can support heavier sauces and mop them up as rice might - it could be the best pasta to eat with meatballs.Ĭuscussù is of course famous for its origins in North Africa, but it is also a staple food in Sicily today - one of many gastronomic, architectural and cultural vestiges in what was once an Arab land. The pasta absorbs flavours very well owing to the longer cooking time, but its smooth surface and small size means it can't catch sauce. They are popular not only in Italy, but across Europe - especially in Greece and, to a lesser extent, Germany. is in soups, but they are also excellent in salads or as pilafs, or for stuffing vegetables as one might with rice. For this reason they are more often served to adults than babies, and the longer cooking time makes the difference between true durum wheat and soft wheat all the more important low quality, low-gluten brands will become unpleasantly mushy. Fatter in the middle than most pastina, they take longer to cook and are more substantial. They are virtually indistinguishable in form and function, all being small, and all being vaguely rice-shaped. There is a class of grain-shaped pastina (small pasta), comprising orzo ('barley'), semi di melone ('melon seeds'), riso ('rice') and risoni ('big rice').
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