Small tapered, twisted dried pasta made with durum wheat semolina. The shape for basil pesto.
Dried pasta from Campania, made with durum wheat semolina, on the Ligurian model. The twisted shape with fine tips comes from a movement of the palm on the board.
The tight spiral holds up well in cooking and forms grooves where the sauce clings.
Serve them with pesto, cooked with potatoes and green beans, with a walnut sauce, or with squid and prawns.
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