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Packsize | 20/16 OZ |
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Farfalle Tricollore belong to the tricolor specialties meant to add creativity to add creativity to your recipies through the flavor of special ingredients, such as double tomato concentrate and the tender spinach leaves. Farfalle come from Lombardy and Emilia and are named after their bowtie shape, with a little frill right in the middle. They are 1.614 long and between 0.052 and 0.054 thick.
Packsize | 20/16 OZ |
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They are at their best with delicate sauces: butter based with ham and peas; mild white sauces with salmon and cream; light cream cheese-based sauces with saffron or curry.
Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between its ridges. Cooking time: 9-11 minutes.
With same length of spaghetti but with a rectangular shape, Linguine is one of the classic types of Rustichella d’Abruzzo line. The bronze die and the low temperature drying process make the texture of this kind of pasta perfect for fish-based condiments such as seafood, shrimp and zucchini, or pesto alla Genovese Rustichella d’Abruzzo. Cooking time: 9-11 minutes.
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.
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.
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.