Short, thick fresh ribbons made with durum wheat semolina. Their bite stands up to seafood sauces.
Fresh pasta from Campania, made with durum wheat semolina. The shape was born in the region in the late 1960s. It looks like a shorter, wider and thicker fettuccine, irregularly cut.
The thick cut gives a definite bite.
The classic version is made with seafood: clams, mussels, prawns and cherry tomatoes. They also go well with courgettes and prawns, or a lemon sauce.
Discover products linked to this product's region
Short, thick fresh ribbons made with durum wheat semolina. Their bite stands up to seafood sauces.
