Casarecce of Mealitaly is particularly adabted for all traditional sauces, especially rustic ones or vegetable-based: its best usage is with eggplants, tomatoes and basil, all stir-fried in a pan for a deeper taste. It is also perfect with other vegetables such as zucchini adding pieces of cottage cheese to create an unusual dish.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 8 to 10 minutes