View source for Troccoli

{{Short description|Type of pasta}}
{{About|the pasta|the singer|Kathy Troccoli}}
{{Italics title}}
{{Infobox food
| name             = ''Troccoli''
| image            = File:Troccoli in un piatto concavo.jpg
| caption          =
| alternate_name   =
| country          = [[Italy]]
| region           = {{plainlist|
*[[Apulia]]
*[[Basilicata]]
}}
| creator          =
| course           =
| type             = [[Pasta]]
| served           =
| main_ingredient  = [[Durum wheat]] flour, [[Eggs as food|eggs]] (optional)
| variations       =
| calories         =
| other            =
}}
'''''Troccoli''''' ({{IPA|it|ˈtrɔkkoli|lang}}) is a thick [[spaghetti]]-like [[pasta]], featuring a square or oval cross section. It is typical of the [[Apulia]]n and [[Basilicata|Lucanian]] cuisines<ref name=pastafresca>{{cite book|last=Petroni |first=Paolo |title=Pasta fresca amore mio |publisher=Giunti Editore |language=Italian |trans-title=Fresh pasta my love |year=2011 |location=Italy |page=120 |isbn=9788809759497 }}</ref> and is often compared to ''[[spaghetti alla chitarra]]'' due to its ultimate shape,<ref name=pastafresca/> though the processing for making ''troccoli'' traditionally does not require the so-called ''chitarra'', which in turn is a distinctive tool in the preparation of ''spaghetti alla chitarra''.
==Description==
''Troccoli'' is a spaghetti-like pasta which is traditionally processed by the so-called ''troccolaturo'' or ''troccolo'', a grooved rolling pin which cuts the dough into regular strips about {{convert|3|-|5|mm|in|abbr=on}} thick;<ref>{{cite book|last=Penta de Peppo |first=Marinella |title=La grande cucina italiana con cenni di storia in 2000 ricette semplici e gustose delle nostre regioni |language=Italian |trans-title=The grand Italian cuisine with hints of history in 2000 simple and tasty recipes from our regions |year=2013 |page=118 }}</ref><ref>{{cite web |url=http://istintoprimitivo.it/index.php/prodotti-tipici/gastronomia/typography?layout=edit&id=86 |title=Troccoli |website=Istinto Primitivo |language=Italian |access-date=9 January 2016 |archive-date=20 June 2016 |archive-url=https://web.archive.org/web/20160620102237/http://istintoprimitivo.it/index.php/prodotti-tipici/gastronomia/typography?layout=edit&id=86 |url-status=dead }}</ref> as a result of the pressure employed on the dough, the cross section of each strip will be either square or slightly oval, according to the shape of the grooves themselves (which can be either flat or pointy).
As for its ingredients, ''troccoli'' is basically made with [[durum wheat]] flour and water, with the optional addition of a few eggs – that is why it is sometimes associated with ''[[tagliolini]]'' and egg pasta as a whole.
===The ''troccolaturo''===
The ''troccolaturo'' or ''troccolo'' is an old [[kitchen utensil]] in use for several centuries in [[Italy]]. In his ''Opera dell'arte del cucinare'', published in 1570, [[Bartolomeo Scappi]] mentions this tool under the name of ''ferro da maccheroni'' ("macaroni iron"){{efn|In times past, ''[[Macaroni|maccheroni]]'' used to be a generic term for several kinds of pasta, including spaghetti. Some regional expressions still keep this old meaning alive, as is the case with ''maccheroni alla chitarra'' (a synonym of ''spaghetti alla chitarra''), ''maccheroncini alla Campofilone'', ''maccaronara'', etc.}} and shows an engraving that clearly lends us an idea of what this kitchenware looked like in ancient times.<ref>{{cite book|last1=Serventi |first1=Silvano |last2=Sabban |first2=Françoise |translator-last=Shugaar |translator-first=Antony |title=Pasta: the story of a universal food |url=https://archive.org/details/pastastoryofuniv00silv |url-access=registration |quote=Scappi ferro da maccheroni. |publisher=Columbia University Press |location=New York |year=2002 |page=[https://archive.org/details/pastastoryofuniv00silv/page/84 84] |isbn=978-0231124423 }}</ref> It was basically a grooved rolling pin made of metal, though the metal was gradually replaced by [[hardwood]]s and today this tool comes in both materials, especially in [[beech]] wood<ref name=encyclopedia/> or [[bronze]].<ref name=pastafresca/>{{efn|As is the case with [[Food extrusion#Effects|food extrusion]], a ''troccolaturo'' made of bronze produces a rougher surface on the dough: this is considered to give ''troccoli'' an improved taste, as a rough surface better retains pasta sauces.}}
As for the etymology of nouns like ''troccolo'' or ''troccolaturo'', they originate from [[Latin language|Latin]] ''torculum'' (standard [[Italian language|Italian]]: ''torchio'' or, in times past, ''torcolo''),<ref name=pastafresca/><ref name=encyclopedia>{{cite book|last=Zanini De Vita |first=Oretta |title=Encyclopedia of pasta |url=https://archive.org/details/encyclopediaofpa00zani |url-access=registration |publisher=University of California Press |year=2009 |location=United States of America |page=[https://archive.org/details/encyclopediaofpa00zani/page/304 304] |isbn=978-0-520-25522-7 }}</ref>{{efn|Both ''troccolo'' and ''troccolaturo'' are dialect terms rather than Standard Italian nouns (''troccolaturo'' is simply an [[agent noun]], [[cognate]] of Italian ''torchiatore'').}} which ultimately comes from the verb ''torquere'' ("to press") and refers to the [[Machine press|press]] in the context of [[food processing]]: in this case, the press is manual rather than mechanical and is basically a rudimentary utensil to process food, especially suitable for homemade pasta. ''Troccoli'' itself is likely named after this kitchenware, though it might as well have a separate origin and refer to Latin ''torculum'' as the product of this food processing method, namely a pasta chip or ''truciolo di pasta'' in Italian: in this case, ''troccolo'' (here intended as singular for ''troccoli'') would be a dialect variation of ''truciolo'', as these words are actually [[cognate]]s (i.e. they both originate from  ''torculum'').{{efn|The Latin noun ''torculum'' has indeed originated two separate meanings: one referring to the subject executing the action (i.e. the press or ''torchio'' in Italian); the other one referring to the object undergoing the same action (i.e. the chip or ''truciolo'' that is "chipped off" by the pressure, so to speak).}}
==See also==
{{Portal|Italy|Food}}
* [[List of pasta]]
==Notes==
{{Notelist}}
==References==
{{Reflist}}
{{Pasta}}
[[Category:Types of pasta]]