These traditional pasta from the Gragnano region are renowned for their traditional way of making. The use of bronze molds as well as long-term drying at low temperatures on wooden and open-air stems give the pasta perfect roughness and texture, which makes them ideal with sauce.
Durum wheat semolina, water. Contains gluten.
17.63oz - Product of Ital
To cook Al dente: pour the pasta in boiling salted water. Cook for 10/12 minutes and drain. Savor them traditionally with Carbonara with raw egg yolks, Parmesan cheese and Pancetta.