Ruote Pazze - Pastificio Cavalieri (4 x 500 g)

Description

• Pasta from durum wheat semolina
• Produced in Salento, Puglia - 100% Italian
• Le Calandre, the 3-star restaurant by Massimiliano Alajmo, dedicated a dish of his menu to pasta from Pastificio Benedetto Cavalieri.
• Ferran Adria, the Catalan chef who is known as the co-founder of molecular gastronomy, works today with pasta from Benedetto Cavalieri in his gastronimoic laboratory.
• The best magazines of the sector they rate the pasta produced by Pastificio Cavalieri as superior in quality.

Product description

This type of pasta is produced out of durum wheat semolina in the southern Italian city of Maglie, in Salento. Format cylindrical about 22 mm high consisting of a circular crown ( 25 mm) connected to the hub (6 mm diameter) for 6 rays (of 9 mm). The corona, the hub and the spokes have three different thicknesses which recreates in your mouth that particular feeling of eating together the crumb and the crust of good bread; this sensation is usually very appreciated by gourmets. The Ruote Pazze (literally Crazy Wheels) are traditionally so called in Salento because they are not perfectly round. After cooking, however, they do not flatten as with Rigatoni and Paccheri but remain taut, allowing the dressing to penetrate freely inside the pasta and remain trapped there. The Ruote Pazze first appeared in the pastahouse Cavalieri in an old inventory dated 1938. The Ruote Pazze are strongly appreciated all around the world and are included in the menus of many among the most renowned restaurants in the world. In 2002 the National Association for the Specialty Food Trade has awarded the "crazy wheels" with the prestigious Oscar at the Fancy Food in New York. WineSpectator has celebrated this artisanal pasta as top choice in Italy thanks to the excellent grain flavour and delightful chewiness".

Ingredients

Durum wheat semolina

Directions

Bring water to a boil, add the pasta and coarse salt and stir constantly. Cooking time is between 12-13 minutes.

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