Made with organic durum wheat semolina and spring water tumbling through the Apennine mountains, this pasta originates from the high Valleys of Liguria.
It’s an ancient and very ornate pasta shape, originally made by pressing and embossing the dough under a glass or coin.
These pretty discs are ideal with smooth creamy sauces such as the traditional Sugo di Noici (walnut sauce) and just as delicious with Classic Basil Pesto.