Stelline and Stellette

The defining characteristic of these stars, other than their points, is the pin-prick of a hole in their centre. Stelline (‘little stars’), stellette (bigger stars), or fiori di sambuco (elderflowers) are also sometimes called avemarie – they are so tiny they cook in the time it takes to say one Hail Mary. Miraculously they have been around for much longer than industrial pasta production – since at least the 16th century. It is hard to conceive how such delicate forms could be made by hand.