Casareccia is native to Sicily, but is also characteristic of other regions of the south. With the shape of a small smooth parchment, rolled on itself and curved towards the tip, the name evokes the ancient home-made origin, an interpretation of the "busiata pasta" of Arabic origin obtained with the thin cane of a plant with which pieces of dough were once wrapped. Casareccia is suitable for the classic ragout, although the smooth and delicately porous surface offers an ideal support for all types of sauce, from traditional to simpler ones. Cooking: 11 min - Al dente: 9 min

5 packs of 500 g. DE CECCO CASARECCIA.