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Durum wheat pasta, made in the Marche region to a traditional shape. This pasta is dried very slowly at a low temperature, which helps it to cook perfectly and to keep the nutritional value. Excellent with meaty sauce like wild boar ragu or “alla luganica” sauce (tomato & sausage).
Le Marche is one of Italy's little-known treasures. Stretching for 100 miles along the Adriatic coast, white pebble beaches are backed by rolling green hills and mountains peaks - but many tourists opt for its more famous neighbours, Umbria and Tuscany, hence its relative obscurity. It has a deeply traditional cuisine that takes influence from the sea, farmland and mountains of the region. Specialities abound: olive all'ascolana (olives stuffed with meat and cheese, dipped in breadcrumbs and deep fried), ciauscolo (soft smoked pork sausage flavoured with fennel, garlic and vino cotto), crema fritta (deep fried custard - yes, really) and more. Le Marche has a range of climates that allow many different types of wine to be grown very successfully. Amongst others, the verdicchio grape is the region's pride and joy. The classic style has notes of green apple and a hint of bitter almond on the finish, making it a great pairing with fish.
Durum wheat semolina.
Allergy advice: for allergens, see ingredients in bold.
Store in a cool, dry place.
How to use
Cook for 8 minutes in a large pan of salted boiling water.