A mix of dried durum wheat semolina pasta shapes. The pasta for soups and pulse dishes.
Dried pasta from Campania, made with durum wheat semolina. The mix comes from the habit of selling the leftovers of different shapes together; today it is produced as such.
It contains tubes, spirals and pieces of long pasta, smooth or ridged, designed to cook together.
It is used for pasta e patate, bound with provola and parmesan rind, for pasta e fagioli, with lentils or chickpeas, and in fish soups.
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A mix of dried durum wheat semolina pasta shapes. The pasta for soups and pulse dishes.
