Thick fresh spaghetti with an almost square cross-section, made with durum wheat semolina. They stand up to strong sauces.
Fresh pasta from Campania, made with durum wheat semolina, based on an Apulian shape. The name comes from the troccolaturo, a grooved rolling pin that cuts the strips in a single pass.
The cross-section is roughly square, the surface rough, and the pasta holds well al dente.
Serve them with a lamb or beef ragù, an octopus or cuttlefish sauce, or broccoli rabe and tomato with ricotta salata.
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Thick fresh spaghetti with an almost square cross-section, made with durum wheat semolina. They stand up to strong sauces.
