Casareccia is native to Sicily, but is also characteristic of other southern regions.

From the shape of a small smooth rolled and curved parchment, the name evokes of an ancient homemade origin. An interpretation of the 'busiata pasta' of Arabic origins obtained with the thin reed of a plant with which once the pieces of dough were wrapped.

Ideal with...
Casareccia is perfect for the classic ragù, even if the smooth and delicately porous surface offers an ideal surface for every type of sauce, from traditional to simpler sauces.

Cooking: 11 min - Al dente: 9 min