Originally from Molise region, this type of artisan pasta in a lengthened shape and a groove on the inside, is widespread in Southern Italy. Its traditional recipe is with meat ragu or broccoli and sausage. It combines well also with Rustichella d'Abruzzo "ragu bianco con Porcini" and "sugo bianco alla Salsiccia" sauces.

 

Also featured on our blog: Pasta: 7 Deadly Sins to Avoid