Cut into rectangular pieces this solid and porous pasta represents Italy better than others in the world. It naturally matches condiments such as Bolognese sauce. It is also great in baked pies with béchamel sauce, with Neapolitan sauce with ricotta cheese and meat, which expresses the best the flavor and pure Italian style, as well as unique and lively character , that you will never forget after having tasted it.
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