Caserecci - Casa Di Cecco

Artisanal pasta made from durum wheat semolina and water. Drawn in a circular bronze mold, slow drying (36 to 48 hours) at very low temperature (between 40 ° and 45 °). Casarecci (literally "homemade") originate from Sicily but are also characteristic of the regions of south central Italy. To give them this particular shape, we roll a sheet of dough around an iron rod. Its curved shape collects condiments until the last drop and makes it the ideal support for all types of sauce. Casa Di Cecco recommends that you enjoy them with its pestos or tomato and basil sauce.