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Packsize | 12/17 OZ |
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Known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by rubbing the flour in a similar manner as cous-cous. Water is sprinkled over flour and with rotary motions of the hand, crumbled into little balls of different sizes, then toasted in a wood-burning oven. A small amount of saffron is used in the water to give the pasta its wonderful color. Cooking time: 12-14 minutes.
Packsize | 12/17 OZ |
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The traditional recipe is Fregola with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola with roasted courgettes, cherry tomatoes and chili-pepper-aromatized extra virgin olive oil.
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.
Made with durum wheat semolina and high quality water, this classic type of the Italian kitchen matches the blognese sauce, prepared according to traditional recipes with lean pork, veal and beef, minced meat cooked with slightly fried butter, bacon and herbs, cooked with broth, red wine and tomato sauce, and generously covered with Parmigiano Reggiano cheese. The Rustichella d’Abruzzo durum wheat Fettuccine can be seasoned, as an alternative to the meat sauce, with porcini mushrooms and truffles, seafood, bacon and peas. Cooking time: 9-11 minutes.
A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Its good resistance in cooking, aesthetics, and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Cooking time: 10-13 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.
Originally made by wrapping a bucatino around a knitting needle by Neapolitan housewives, these twice-as-long curly fusilli are very popular due to their hollow bite.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.