- Made with Italian durum wheat and then bronze died, to produce a rough-textured cut.
- Bronze died to produces a rough-textured cut
- Made by artisan farmers
- Terrific with everything from tomato basil sauce to pesto
- Organic
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Paul Ferrari spent nearly two years search for artisan Italian pasta worthy of the A.G. Ferrari Foods name. His search happily ended at a small pastificio outside Naples, in the heart of the Italian "pasta belt".
This pasta was so named many centuries ago, when it was common practice in Italy to let priests eat for free. According to legend, some restaurateurs secretly wished that these "freeloaders" would choke on the pasta course before they could get to the next, more expensive, course.
Traditionally prepared with meat sauce, yet also excellent with Salsa alla Melanzane.
Cooking time: 10 to 12 minutes.
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