Casareccia pasta (sometimes spelt casarecce) are short shapes of pasta with twisted and curved edges, they look a little like curled up scrolls. It's name translates literally as 'homemade' and hails from Southern Italy. It's shape makes it extremely versatile as it holds sauce really well.
Pastificio di Martino make all their pasta using traditional bronze dies and it's slowly dried at a low temperature. The bronze die gives the surface of the pasta a rougher texture than commercial pasta, allowing more sauce to stick, but most importantly, giving time for the pasta to dry at low temperatures creates the perfect bite with a lovely creamy texture.
Pastificio di Martino is a family business now in it's third generation. It was set up in Gragnano, close to Italy's Amalfi coast. Gragnano is the undisputed home of Italian dry pasta and has been given recognition of it's excellent quality and traditional production methods with PGI status.
Ingredients: Durum wheat semolina, water
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