Casareccia is originally from Sicily, but is also characteristic of other Southern Italian regions.
This pasta is shaped like a small, smooth piece of parchment, rolled up and folded at the top. Casareccia is very good with classic ragú, although the smooth, slightly porous surface is also ideal for capturing all types of sauces.
Cooking time: 11 mins - al dente: 9 mins.
Durum wheat semolina pasta, may contain traces of soy.