A type of pasta from Sardinia of very labour intensive small pasta tubes made by wrapping pasta around a special instrument called a ferritu, a thin metal wire, and served with a sauce of tomatoes and meat flavoured with garlic.
A dish from Sardinia of very labour intensive small pasta tubes made by wrapping pasta around a special instrument called a ferritu usually served with a sauce of ricotta cheese or meat and tomato sauce.
A pasta shaped like a wide bucatini, made with special straws called busi. A small piece of dough is placed on the straw and then rolled on the table under the palms of both hand, the dough wrapping itself around the straw. The straw is then drawn out leaving a vaguely tubular piece of pasta. Rather labour-intensive.
A dish found in Calabria and Sicily. The Calabrian version of macaroni, fischietti, cooked with cheese sauce, or the Sicilian version with meatballs and sausage coated with tomato sauce and baked.
Curved hollow tubes of pasta of varying lengths but generally small and short, often ridged and twisted, and often baked in pies. May be twisted.
Maccheroncelli dish from Lazio made with a sauce of asparagus cooked in cream with ham and named after a 19th Century Governor of Rome.
Curved hollow tubes of pasta of varying lengths but generally small and short, often ridged and twisted, and often baked in pies. May be twisted.
Maccheroncelli dish from Lazio made with a sauce of asparagus cooked in cream with ham and named after a 19th Century Governor of Rome.
