Maccheroncini al Pettine

Special shape that declines into dry durum wheat pasta the egg pasta originating from Emilia, once prepared by rolling a small square of pasta on a stick and then passed on the comb of a weaving loom, from which it takes its name. The Regional selection, of which this format is part, takes up these ancient gestures, imitating the skilful manual skills that give it its peculiar shape. Thanks to its incredible intensity, at the bite this format releases all the taste of our 100% Italian durum wheat. Once you taste it, it’s hard not to give in to its goodness again.

Perfect with: Meat or cheese sauces

Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce.