Mostaccioli is a type of short, tube-shaped pasta with ends cut at an angle, similar to penne but with a smooth rather than ridged surface. The name "mostaccioli" is primarily an Italian-American usage, in Italy this shape is called "penne lisce", and is thought to come from the Italian word "mostacciuoli," a reference to the shape's resemblance to small moustaches. A separate, unrelated Neapolitan Christmas cookie is also called mostaccioli (or mustacciuoli); the two foods share only a name.
Mostaccioli are made from durum wheat semolina and water. Unlike ridged penne, mostaccioli is extruded through a die that leaves the surface smooth. Mostaccioli are typically around 1-2 inches in length and have a slightly wider diameter than other tubular pasta shapes, such as penne.
In Italian cuisine, mostaccioli is commonly used in baked pasta dishes, such as mostaccioli al forno, where the pasta is combined with a tomato-based sauce, cheese, and other ingredients, then baked in the oven until golden and bubbly. The sturdy, tube-like shape of mostaccioli allows it to hold up well to the baking process and the thick, chunky sauces it is often paired with.
Beyond baked pasta dishes, mostaccioli can also be used in a variety of other culinary applications. It is a popular choice for pasta salads, where its shape and texture provide a pleasing contrast to the other ingredients. Mostaccioli can also be served with lighter, creamy sauces, such as alfredo or pesto, or in soups and stews, where its ability to absorb flavors makes it a versatile addition.
In terms of flavor, mostaccioli has a mild, slightly nutty taste that complements a wide range of sauces and seasonings. Its firm, al dente texture also provides a satisfying mouthfeel, making it a popular choice for both casual and more formal Italian-inspired meals.
While the tube shape itself is Italian, the name "mostaccioli" is mainly used in the United States, especially in Chicago's Italian-American community, where it is sometimes used loosely for other short, tubular pasta shapes like penne or rigatoni. True mostaccioli is distinguished from these by its smooth, unridged surface.
Overall, mostaccioli is a versatile and beloved pasta shape that has become an integral part of Italian culinary tradition, offering a unique and satisfying eating experience in a variety of dishes.