Dried durum wheat semolina cortecce, in rolled strips. For pulses and pork stews.
Dried pasta from Campania, made with durum wheat semolina. The name means "bark". The strip is rolled lengthwise and leaves an open slit, like an elongated cavatello.
The bite is firm and the groove holds thin sauces and small bits of ragù.
Serve them with white beans or chickpeas, a pork or sausage ragù, broccoli rabe or mushrooms.
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