Additional information
PACKSIZE | 12/16 OZ |
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Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
PACKSIZE | 12/16 OZ |
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The name Elbows is the translation of the Italian “Gomiti”. The double-ended opening and the distinctive ridges make this pasta perfect with less dense, more liquid sauces, all of which are captured inside it. Large Elbows are excellent just with a simple tomato sauce, but are also delicious with sauces made from beef, pork or vegetables. Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta. To serve the elbow pasta choose either light and simple sauces, such as tomato or egg and cheese based condiments. Ideal for broth and puréed soups and are part of an age-old tradition in Italian households with a variety of local recipes from all the regions: from the classic pasta and bean soup or fish soups to the traditional pasta and potato soup. Cooks in approximately 5 minutes.
Spaghetti is the most famous and sold type of pasta which has become over the years the symbol of the Italian culinary culture as well as worthy representative of Italy abroad. There are plenty of combinations: from fresh tomato sauce and basil, a tomato-based seafood, through the classic condiments like Carbonara and Cacio e Pepe to the vegetables. Cooking time: 9-11 minutes.
Rigatoni with reduced size, it is used especially with seafood-based condiments for fresh and light meals, or with broccoli and sausage. It matches Rustichella d’Abruzzo Bolognese and alla Salsiccia sauces. 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.
Large seashells with a ridged outside and a smooth cup, mostly used for stuffing. During his event in Stadio Olimpico in Rome on April 2016, Michelin-starred Chef Antonino Cannavacciuolo presented the recipe with which he started out in Villa Crespi, cooking Rustichella d’Abruzzo Conchiglioni filled with Gorgonzola cheese and puree of green apple and rapa celery.
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.