Rattlesnake pasta, also known as serpentelli or snakes pasta, gets its evocative name from its curly, twisted shape that resembles the rattling tail of a snake. The pasta is made by rolling thin sheets of dough and cutting into narrow strips that are then coiled and tangled together into dense ringlets with forked ends like a snake’s tongue. The name rattlesnake pasta likely originated as a descriptive term for both the forked, snakelike shape as well as the pasta’s tendency to “rattle” together when cooked and drained. While simple to make at home, rattlesnake pasta has a rustic, artisanal history originating from southern Italian villages where it has been produced for generations using traditional recipes.
1. The Origin of Name “Rattlesnake”
Rattlesnake pasta gets its name from its distinctive shape:
- Resembles a snake’s rattle – The curly, twisted noodle shape mimics the segmented rattle at the end of a rattlesnake’s tail.
- Curly pasta twists and turns – As the thin strips of dough are rolled and coiled, they form dense ringlets that resemble a snake curled up and moving in random patterns.
- Has forked ends like a snake’s tongue – The ends of the rattlesnake pasta tendrils are often left split or “forked,” imitating the bifurcated forked tongue of a snake.
- Named descriptively – The name rattlesnake pasta likely originated as a straightforward description of both the snakelike form and the tendency of the cooked, curly noodles to “rattle” together when drained.
While some variants of the pasta go by other names like serpentelli or snakes pasta that also reference the shape, rattlesnake pasta remains a fitting and evocative name stemming directly from the forked, coiled appearance that imitates the tail of a rattlesnake. The texture and looping shape of the noodle, with tighter rings and open “rattling” ends, closely mirrors the form of an actual rattle found at the end of a rattlesnake’s tapered tail.
2. How To Make Rattlesnake Pasta
Here are the basic steps for making rattlesnake pasta at home:
- Ingredients – The simple ingredients are flour, eggs, olive oil and salt. For every 2 1/4 cups of flour, use 2 large eggs and 1 tablespoon oil.
- Knead dough – Combine the flour, eggs and oil then knead into a cohesive, elastic dough. Knead for 5 to 10 minutes until smooth and elastic.
- Roll into thin sheets – Divide dough into portions and roll each portion into thin sheets using a rolling pin, pasta machine or heavy glass bottle. The sheets should be very thin, almost transparent.
- Cut into thin strips – Cut the dough sheets into long, thin strips that are 1/4 to 1/2 inch wide using a knife or pizza cutter. The thinner, the better for tight coils.
- Twist strips into coils – Twist each strip of dough into tight corkscrew ringlets by rolling it between your fingers or fingers and thumb. Continue twisting into dense coils.
- Boil and drain – Add the coiled rattlesnake pasta to boiling water and cook for 3 to 5 minutes, until al dente. Drain the pasta, reserving some of the starchy cooking water.
- Toss with sauce – Finally, toss the cooked rattlesnake pasta with your choice of sauce like pesto, olive oil and garlic or Alfredo. The forked ends will become further tangled.
- Variations – For a richer pasta, use eggs yolks only and substitute ricotta cheese for part of the flour. You can also add herbs or cheeses to the dough before rolling out.
With this basic method, homemade rattlesnake pasta comes together quickly. The secret is rolling the strips of dough into tight coils that resemble the segmented sections and tapered end of an actual rattlesnake’s rattling tail.
3. History of Recipe
Rattlesnake pasta has its roots in Southern Italy:
- Originated in Southern Italy – The recipe for what we now know as rattlesnake pasta originated in rural villages of Southern Italy, likely Apulia or Sicily.
- Traditionally made with sheep’s milk – In its earliest form, the pasta dough was made with hard grating wheat flour and freshly produced sheep’s milk rather than modern cow’s milk or eggs.
- Recipe passed down for generations – Like many pasta dishes, the rattlesnake pasta recipe has been passed down through families and villages for centuries, evolving gradually over time.
- Served around Easter holiday – Rattlesnake pasta was traditionally prepared as a special dish around Easter time when fresh produce, sheep’s milk and flour stores were abundant.
- Made using simple techniques – Before the advent of modern pasta machines, rattlesnake pasta was formed using simple kitchen tools like wooden rolling pins, wine bottles and butter knives. The coiled shape made it easy to twist by hand.
While the modern version of rattlesnake pasta uses all-purpose flour and standard egg pasta dough, its roots lie in a simpler preparation based around staple rural ingredients and seasonal abundance. The rustic nature of the dish and artisanal coiling technique resemble the handmade pastas that proliferated in Southern Italy before the spread of mechanized pasta production.
The name rattlesnake pasta also likely arose later as a strangely apt descriptor for what was originally just known as a coiled or twisted regional pasta shape with no formal name.
4. Pairing with Sauce
Rattlesnake pasta pairs best with light, delicate sauces:
- Pesto – A basil pesto made with olive oil, Parmesan and pine nuts coats the twisting ringlets of rattlesnake pasta perfectly. The herbal pesto lets the shape shine.
- Marinara – A simple, olive oil-based marinara sauce of garlic, crushed tomatoes and Italian herbs clings to the ridged coils and forked ends.
- Butter and Parmesan – Melted butter tossed with finely grated Parmesan and a pinch of red pepper flakes gently dresses the twirled pasta.
- Alfredo – A light Alfredo cream sauce nuzzles into the knotted tangles of rattlesnake pasta without weighing it down.
- Olive oil and garlic – Drizzling the cooked pasta with fruity extra virgin olive oil and minced garlic brings out the knotted shapes of the individual coils.
Rattlesnake pasta works best with sauce pairings that are:
- Light – Heavier, thicker sauces like meat or Bolognese can overwhelm the coiled shape and trap within the tangled rings.
- Herbal – The ridges and forked ends of rattlesnake pasta benefit from the fresh herb profile of pesto and olive oil sauces.
- Minimal – Avoid over-saucing to allow the twisted shape and ridges to remain somewhat distinct.
Simple sauces featuring high-quality olive oil, garlic, Parmesan, cream and fresh herbs complement the woven texture and sculptural aspect of rattlesnake pasta’s coiled, tangled form. Meanwhile, heavy tomato or meat sauces tend to mask rather than highlight the distinctive twists and turns that give this pasta its evocative name.
In summary, rattlesnake pasta derives its descriptive name from the curly, coiled shape of the noodle which resembles the rattling tail of an actual rattlesnake. Though a simple pasta to make at home, rattlesnake pasta has deep roots in the rustic handmade pasta traditions of Southern Italy where it originated. The forked, twisted shape works best with light, herbal pasta sauces made with olive oil, garlic and fresh herbs that cling to the ridges and gaps while allowing the unique structure of the noodle to shine. By any name, rattlesnake pasta’s snakelike shape and evocative origin story ensure it will long remain a memorable and artistic part of the pasta lexicon.
FAQs
1. What shape is rattlesnake pasta?
Rattlesnake pasta is made by coiling and twisting thin strips of dough into dense corkscrew ringlets with ridged surfaces and often forked ends that resemble a snake’s tail and tongue.
2. Can you bake rattlesnake pasta?
While rattlesnake pasta is traditionally boiled, it can also be baked at high heat in the oven with olive oil and sauce for a crispy texture.
3. What region is rattlesnake pasta from?
Rattlesnake pasta likely originated in rural villages of Southern Italy, particularly Apulia and Sicily, before spreading throughout the country.
4. What does rattlesnake pasta taste like?
Rattlesnake pasta has a hearty, wheaty taste from the dense coiled shape and ridges that trap sauce. The texture is somewhat chewy with ridges that offer a variety of surfaces for holding sauce.
5. What else is rattlesnake pasta called?
Rattlesnake pasta is also known by the Italian names serpentelli, which means “little serpents” and snakes pasta due to the snakelike corkscrew shape.
