Description
Strigoli are a short, twisted traditional shape, halfway between fusilli and caserecce: an irregular spiral that gathers the sauce in its folds.
They marry well with vegetable sauces, pesto, white ragù and cheese-based dressings, where the irregular form creates contrast and texture in every forkful.
Tuscan durum wheat semolina, bronze-drawn. 500 g pack. Suggested cooking: 10-12 minutes.
Semolina from durum wheat grown in Tuscany, bronze-drawn and slowly dried at low temperature: three choices that give a rough, porous pasta that holds its bite and grips the sauce instead of letting it slide away. No additives — only semolina and water.
