Mezze maniche

Mezze maniche are short, wide tubes of dry pasta made from durum wheat semolina and water. In shape they are half a rigatone, and they belong to dry durum wheat pasta.

Each tube is about 2.5–3 cm long and around 1.5 cm across, with straight cut ends. They are usually made ridged (mezze maniche rigate), less often smooth. Pieces of sauce get inside the wide tube, while the ridges hold it on the outside.

The name means “half sleeves”, that is, short sleeves — a play on the fact that this is a shortened shape. They are also sometimes called mezzi rigatoni. The shape is common in central and southern Italy and especially popular in Rome.

The composition is standard for dry pasta: durum wheat semolina and water. The dough is extruded through a die with a ridged ring, cut into short lengths and dried.

Mezze maniche cook in 10–13 minutes, depending on the wall thickness. They are easy to eat because they do not slip off the fork, and they tolerate being finished in the sauce.

In Rome mezze maniche are a frequent choice for carbonara, amatriciana and pasta alla gricia, where guanciale and pecorino work their way into the tubes. They are also served with tomato sauce, meat ragù, vegetable sauces and in baked dishes.

When buying, look for matt tubes with clear ridges and clean cut ends — signs of a bronze die and slow drying. The ingredients should be only durum wheat semolina and water.