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Packsize | 12/8.8 OZ TRAY |
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Orecchiette meaning little ears, is the most famous pasta from Puglia. Done by pressing the dough with the thumb, this pasta is also known as Orecchie di Prete in Abruzzo, meaning the ears of the priest.
Packsize | 12/8.8 OZ TRAY |
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Traditionally served alla Pugliese (with brocoli rabe, sausage and garlic) or with a hearty meat ragù so that the sauce is cupped in the dumplings. Also wonderful in pasta salads.
Originally made by wrapping a bucatino around a knitting needle by Neapolitan housewives, these twice-as-long curly fusilli are very popular due to their hollow bite. Cooking time: 11-14 minutes.
Farfalloni, meaning big butterflies in Italian, are a bigger bow-tie than those commonly available, bearing soft ridges on the surface in order for the pasta sauce to adhere to it. Cooking time: 11-13 minutes.
Similar to thicker Spaghetti, they take their name from the hole in the middle. It is a very famous shape from Rome to Sicily. It combines well with full-bodied sauces such as Amatriciana (made with pork or bacon and tomato) without disdaining a fish-based condiment such as sardines and mussels, typical Sicilian dishes. Cooking time: 10-12 minutes.
One of the most well-known and worldwide sold shapes of short pasta, it is traditionally combined with Rustichella d’Abruzzo Arrabbiata, Amatriciana, or Norma sauces or with a fresh and light condiment made with tuna, mozzarella and tomatoes or with scampi and zucchini. Cooking time: 10-12 minutes.
Known as Stringozzi, of Friuli origins, strozzapreti literally means priest stranglers, in reference to the popular belief of the great appetite of priests. Very uneven in texture with an unusual bite. Cooking time: 13-18 minutes.