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Mezzanelli
We are certain you have never had Mezzanelli before. To oversimplify them, they are big bucatini. They can be eaten whole or "spezzati," broken up into halves or thirds. Sergio, our pasta maker in Gragnano, suggests preparing them with tomato and pancetta. He says Piennolo Tomatoes are best!
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Spaghettini
One thing we have learned working in the pasta biz is that people who love thin pasta do so zealously! Faella Spaghettini fit the bill. They weigh in with a diameter of 1 millimeter. Sergio suggests preparing them with Colatura. Here is our famous Gusti recipe. Attenzione! They cook quite quickly.
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