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A tasty selection of Neapolitan pasta made with bronze dies and slow-dried. Paul Ferrari spent nearly two years search for artisan Italian pasta worthy of the A.G. Ferrari Foods name. His search happily ended at a small pastificio...
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A tasty selection of Neapolitan pasta made with bronze dies and slow-dried. Paul Ferrari spent nearly two years search for artisan Italian pasta worthy of the A.G. Ferrari Foods name. His search happily ended at a small pastificio outside Naples, in the Italian "pastabelt". Our farfalle begin with with custom-blended durum wheat semolina. The pasta is shaped using bronze dies and slow-dried at low temperatures, to achieve a rough, sauce-clinging texture and palate-pleasing flavor. Pair excellently with delicate, creamy sauces. The best sauces for spaghetti are oil based, which coat the noodles evenly and keep the strands from clumping together. Traditionally, strozzapreti is prepared with meat sauce, yet also excellent with Salsa alla Melanzane. Penne Rigate is traditionally served in southern Italy with Salsa all'Arrabbiata and perfect for Penne alla Norma or Penne alla Siciliana. Fusilli Napoletani is delicious with a simple tomato-and-basil sauce or a classic Aglio e Olio. Rigatoni is excellent for chunky meat and vegetable-based sauces.
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Highlights:
Gorgonzola Dolce Northern Italy's classic blue. $15.99 Pecorino Toscano Fresco Tuscany's most famous cheese. $18.99
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