The sagne ‘ncannulate, also known as sagne ritorte, are a traditional fresh pasta shape from Salento. The name comes from the Salentino dialect and means “twisted”: it perfectly describes their shape, achieved by hand-rolling a strip of pasta onto itself to create the characteristic spiral.
They are made with 100% Senatore Cappelli whole durum wheat flour and water, without eggs. Ours are made from wheat grown and milled in Italy, crafted according to the recipe passed down by Salentino housewives, who traditionally prepared them on Saturdays for Sunday.
How to cook sagne ‘ncannulate
They cook in about 10 minutes in plenty of boiling salted water. Being a fresh pasta with a high thickness, it is important not to drain them too early: taste a couple of minutes before the indicated time to check the texture.
The traditional sauce is fresh tomato sauce, enriched with a light sauté of onion and basil. The twisted shape holds the sauce well, which is why this format pairs better with hearty sauces rather than lighter preparations.
What to pair them with
In addition to the classic tomato sauce, Salentino sagne ‘ncannulate traditionally pair well with:
- Ricotta forte or grated cacioricotta from Salento, for those seeking a more authentic and intense flavor
- Salted ricotta, a more delicate but equally common alternative in Puglia
- Meat ragù, for a heartier Sunday dish
- Sautéed seasonal vegetables, for a lighter version
The format also holds up well with fish-based sauces if you prefer a more marine variant.
Storage and ingredients
Ingredients: 100% Senatore Cappelli whole durum wheat flour, water.
Allergens: gluten, mustard, soy (for traces from processing).
Moisture at origin: 12.50%.
Storage: in a cool, dry place, away from heat sources. Expiry: 24 months from production.
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