Short fresh pasta shaped like rolled bark, made with durum wheat semolina. Its hollow catches thick sauces.
Fresh pasta from Campania, made with durum wheat semolina. Cortecce means "bark". The dough is cut into strips and then rolled, giving an elongated, half-open shape.
The surface is rough and the bite firm. The hollow holds rich sauces.
They go well with a creamy mushroom sauce, a sausage or pork ragù, or aubergines with cherry tomatoes and ricotta salata.
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