Named because of the pasta’s resemblance to a snail’s shell, Lumache is a small, shell-shaped pasta made from buckwheat and corn flours (gluten free!). Buckwheat is an amazingly healthy and versatile Italian grain which was grown as a cover crop in northern Italy. Its earthy richness and slight sweetness make it a favorite for traditional northern Italian dishes, but it is versatile enough to enjoy in soups and baked dishes as well. Traditionally prepared with cabbage, garlic, butter and cheese in pizzoccheri al forno, or Parmesan Reggiano, brown butter, and prosciutto, or with toasted walnuts, sautéed shallots, and wilted kale.
Here’s a tasty recipe to get you started!
Lumache (Pasta) with Artichokes