Small dried cylinders split lengthwise, made with durum wheat semolina, based on a Calabrian shape. For ragùs and 'nduja.
Dried pasta from Campania, made with durum wheat semolina. The shape follows the Calabrian gesture of wrapping the dough around a thin rod. The result is small, slightly curved cylinders opened by a slit.
The bite is firm and dense, the surface porous.
Serve them with a pork or goat ragù, with 'nduja and red onions, or with white beans and chickpeas.
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Small dried cylinders split lengthwise, made with durum wheat semolina, based on a Calabrian shape. For ragùs and 'nduja.
