Sedani
Also known as: sedanini, sedani rigati, celery pasta
Short, slightly curved ridged pasta tubes, named after the ribs of celery (sedano); Voiello gives them as 45 mm long.
Sedani are short, slightly curved tubes of pasta with a thin ridged surface, like the ribs of a celery stalk (sedano). Barilla and De Cecco say they seem to have been born in Naples in a smooth version, called “elephant teeth”, and that the ridging gave them their new name; De Cecco adds that according to some they come from Tuscany.
Voiello gives its Sedani Rigati n.127 as 45 mm long, 9 mm in diameter and 1.05 mm thick, cooking in 10 minutes. Other producers: Garofalo Sedanini Rigati n.66 9 minutes, Barilla 12 minutes, De Cecco n.57 13 minutes (11 for al dente).
Voiello recommends rich, full-bodied meat sauces such as Neapolitan ragù, Barilla basil and ricotta or fish sauces, De Cecco elaborate sauces such as mince with mushrooms or sausage, baked pasta, or simply tomato and basil. Garofalo says the ridges and curve hold all types of condiments.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 9–13 min (depending on producer) |
| Main use | Meat sauces, fish sauces, baked pasta, tomato and basil |
What it includes
- Barilla Sedani Rigati n.94
- Barilla Sedanini Rigati n.53
- De Cecco Sedani Rigati n.57
- De Cecco Sedani Rigati n.57 Integrali
- De Cecco Sedanini n.61
- De Cecco Sedanini n.61 Biologici
- Delverde Sedani 100% Red Lentil Flour n.650
- Delverde Sedani High Protein n.134
- Delverde Sedani Rigati n.50
- Delverde Sedanini n.123
- Faella Sedani
- Felicetti Monograno Matt Sedani
- Garofalo Sedanini n.66
- Granoro Dedicato Sedani Birigati n.130
- Granoro Sedanini n.24
- La Molisana Sedani n.44
- La Molisana Sedanini n.49
- Mancini Sedani 20 Righe Turanici
- Pasta Zara Sedani Lisci
- Rummo Sedani n.68
- Rustichella d'Abruzzo Sedanini di Lenticchie Rosse Bio
- Voiello I Sedani Rigati N°127
How it connects to Pasta
Sedani → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Penne, Rigatoni, Granoro Dedicato I Birigati, Delverde Pasta di Semola, Delverde High Protein, Delverde 100% Legumi, Mancini Grani Turanici, Granoro Gluten Free, Monograno Felicetti, Faella Grandi Classici
Frequently asked questions
Why are they called sedani?
According to Barilla and De Cecco, the ridging resembles the ribs of a celery stalk (sedano); the earlier smooth version was called “elephant teeth”.
How long do sedani rigati cook?
It depends on the producer: 9 minutes for Garofalo n.66, 10 for Voiello n.127, 12 for Barilla, 13 (11 al dente) for De Cecco n.57.
What do sedani go with?
Rich meat sauces such as Neapolitan ragù (Voiello), basil and ricotta or fish sauces (Barilla), baked dishes or tomato and basil (De Cecco).
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Granoro Dedicato I Birigati — Granoro Dedicato range of double-ridged short dry pasta from Apulian durum wheat semolina: penne, sedani and ditali.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Rigatoni — Large ridged tubes of pasta; De Cecco and Barilla describe them as a traditional shape from Rome.
Similar
Manicotti · Acini di pepe · Gemelli · Fregula · Campanelle · Lasagnette
Sources
- De Cecco — Sedani Rigati n° 57
- Barilla — Sedani Rigati
- Voiello — I Sedani Rigati n°127
- Garofalo — N° 66 Sedanini Rigati