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This pasta format lends itself well to being seasoned with pesto alla genovese. Excellent even with the "Touch", the classic meat sauce or a similar sauce Genoese.
Ingredients and Allergens
Type 00 wheat flour, durum wheat semolina, eggs 20%, water. Dusted with rice flour. To be stored between 1 and 4°C. Allergens, if present: cereals containing gluten (wheat), eggs, milk. Produced in a laboratory that also uses: fish, peanuts, tree nuts and celery.
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Ligurian specialties
Read moreGenoese Pesto
To date, Pesto is the second most used sauce in the world to season pasta, and the third by diffusion of production.The origin of Genoese pesto dates back a long way and...
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