This odd shaped pasta is for those who want to experiment a bit and try new recipes. The most common method is to cook it very 'al dente', layer it on a baking dish with a fairly liquid beshamel sauce, some ricotta, cooked ham, mushrooms... you can improvise here! Top with grated parmesan, breadcrumbs or pecorino and finish off in the oven.

By buying Pastificio Artigianale Romita you are sure of getting a true artisanal pasta. They are true masters in pasta-making. The Campania region, where this is from, has a long pasta tradition - it is even said to have been invented here. At Pastificio Romita, they follow strictly traditional methods including slow drying the pasta at a low temperature for 24 to 92 hours. This gives the pasta its characteristic texture and resistance to overcooking.