Corallina owes its name to the Italian word corallo ('coral'), due to its refined resemblance to small, coral-like tubes. Within the category pastina (small pasta shapes) Corallina is an absolute classic: a tiny, thin-walled tube with a surprisingly spacious hollow core. This specific shape is not just a visual detail, but a piece of culinary architecture:
Sauce and Broth Absorption: Thanks to the micro-cavity in the middle, Corallina absorbs liquid, making every spoonful of soup, broth, or light sauce infused with flavour.
Velvety Mouthfeel with Bite: Despite its small size, the Corallina from Caccese retains its shape in warm liquids. It provides a soft, comforting mouthfeel without becoming soggy.
Quick and Even Cooking: Due to its fine wall thickness, Corallina cooks quickly and extremely evenly, ideal for quick, high-quality meals and traditional Italian comfort food.
When this model is made by the artisanal Pastificio Caccese, combined with their mention in the prestigious Gambero Rosso, it results in a product of absolute top category. The tradition of bronze drawing (trafilata al bronzo) with 100% home-grown durum wheat gives the outside a rough, velvety surface where fine ingredients, cheese and thickened broths cling firmly.
For Which Dishes Do You Use Corallina? Corallina is the ultimate pasta for comforting, heartwarming dishes and fine sauces where large pasta shapes would be too overpowering.
Pasta in Brodo (The Classic): Cook Corallina directly in a robust, artisanal beef or chicken broth. Finished with a generous handful of freshly grated Parmigiano Reggiano and a drop extra virgin olive oil.
Legumi & Pasta (Lentil, Bean or Chickpea Soup): Corallina blends seamlessly with thickened lentil or white bean soup (Pasta e Lenticchie / Pasta e Fagioli). The small tubes perfectly capture the soft legumes and herbs.
Minestrone alla Casereccia: A rich vegetable soup full of seasonal vegetables and cherry tomatoes where Corallina provides binding and substance.
Light Summer Pasta Salads: Briefly cooked and cold rinsed, Corallina mixes beautifully with fine cubes of cherry tomato, fresh basil, small buffalo mozzarella pearls and extra virgin olive oil.
Corallina is a small, short tube-shaped Italian pasta type (pastina) with a fine hollow core. This unique shape is perfect for broths, legume soups and light sauces. The best Corallina is artisanally made by Pastificio Caccese (praised in Gambero Rosso) with 100% Italian durum wheat from its own estate and a bronze-drawn structure.
Model & Shape: Small, very short micro-tubes (corallo = coral).
Why this shape: Absorbs broths and light sauces optimally, offers a velvety mouthfeel while maintaining structure and cooks quickly and evenly.
Ideal Sauces: Brodo (broth), Pasta e Lenticchie/Fagioli, Minestrone and light summer pasta salads.
Brand & Quality: Pastificio Caccese — awarded an honourable mention in Gambero Rosso for traditional bronze dies, home-grown wheat without glyphosate and slow drying at low temperature.
Availability: Exclusively available to order via Kelvini.com.
