MEZZE MANICHE RIGATE
€4,30 inc. VAT
When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
|Dimensioni||8 × 15 × 23 cm|
durum wheat semolina, water
While your pasta is cooking, put the grated Pecorino cheese and ground pepper in an ample bowl. 3 minutes before the pasta is due to be ready, pour a ladle full of the boiling water where the pasta is cooking, over the cheese and pepper and briskly beat it with a whisk up to when it becomes creamy, to make the process easier keep the bowl over the pasta saucepan. When the pasta is cooked, drain it and pour the Mezze Maniche Rigate on the cheese cream and mix rapidly, before putting in the plates.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz