Description
Handmade pasta made with a mixture of durum wheat semolina and water (sometimes also with potatoes) have an elongated shape with a hollow inside. They are tasted and served with ragù or with vegetables like broccoli or cardoncelli, with pork sauce or with spigatelli and minced meat. They are equally typical of Puglia, Campania, Basilicata of Calabria and Sicily.
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