Original shape of southern Italy that is perfect to be broken by hand choosing the length that best suites meat and fish sauces. It is also excellent with baked eggplants, tomato sauce with plenty or provolone or pecorino cheese, as it can turn any meal into a celebration of taste, joy and well-being.
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