Long, thin pasta pierced by a small hole, dried, made with durum wheat semolina. For light tomato sauces and soups.
Dried pasta from Campania, made with durum wheat semolina. These are long, narrow tubes, between thick spaghetti and bucatini.
Being thin, they cook faster than large tubes, with an elastic bite.
Serve them with a light tomato sauce, an egg or cheese sauce, or broken into pieces in minestrone.
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