What is Pearl Pasta?
Pearl pasta is a variety of pasta shape which is made by rolling the pasta in round balls, in a process similar to that used to make couscous, a famous Mediterranean pasta variety. The size of pearl pasta varies, with most companies producing roughly pea-sized pearl pasta, and there are a variety of ways to use pearl pasta in cooking, ranging from soups to risottos. Many markets carry pearl pasta, and it can also be ordered from companies which specialize in unusual pasta shapes.
The best pearl pasta is made from durum wheat, a particularly hard variety of wheat which is specifically cultivated for foods like pasta. Durum wheat withstands the cooking process very well, yielding pasta which will have a chewy texture even when it is slightly overdone. It also holds together better through the cooking process than softer wheats; durum wheat pearl pasta will retain its shape rather than melting away during the cooking process.
Pearl pasta tends to be extremely filling, because it is so dense. It goes very well in soups, where the pasta can be distributed amongst other ingredients rather than being concentrated in each serving. It can also be used in risotto and other pasta dishes which are designed to be rich and filling, and it can serve as a vehicle for a variety of sauces. However, because the pasta is so dense, rich sauces are not advised; a bowl of pearl pasta is far more filling than a bowl of some more airy pasta shape like a cylinder. Pearl pasta also works well in salads and cold pasta dishes.
You may also hear pearl pasta referred to as piombi pasta or round pasta. A closely related product is acini di pepe pasta, another form of pasta which looks like tiny beads. Pearl pasta tends to be somewhat larger, however, with a more regular shape.
In addition to pearl pasta made from wheat, it is also possible to find gluten-free alternatives like rice and corn pearl pasta. The cooked texture of these varieties is quite variable; it is a good idea to cook a small batch and test it before making a big meal, to make sure that the texture will work for the dish you have in mind.
Written by S.E. Smith
