Typical pasta from Rome. Produced with Italian durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature. It cooks only in 11 minutes, ending up with a 4.4-millimetre diameter.
With a rough, dense finish, this pasta releases the starches required to allow it to be tossed in the pan at the final stage, thus blending perfectly with all types of sauces.