Elicoidali

The name of this short and ridges shape is due to its slightly curved shape. Elicoidali are very versatile, and particularly suitable for simple and creamy sauces, to be brought to the table every day.

Perfect with: Meat, cheese, season vegetables sauces

Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce or baked in the oven with melted mozzarella cheese