Cavatelli Pugliesi, durum wheat semolina pasta

Cavatelli are a typical pasta from the Puglia region, where they are still often handmade at home and consumed fresh.

Puglian cavatelli are shaped like small shells and, once cooked, always maintain a certain consistency and their original shape.

Very versatile in the kitchen due to their stocky and hollow shape, they are perfect with all sauces and even in cold preparations.

INGREDIENTS: Italian Saragolla durum wheat semolina, water.

Saragolla wheat is an ancient variety of wheat, native to the Marche region and particularly widespread in central Italy. Its name comes from the Marche dialect "saracolla" which means "small wheat." It is a light-colored durum wheat variety with a thin husk and high protein content. It is a type of durum wheat that grows well in clay soil conditions. Its particular texture and richness in protein make it a suitable wheat for the production of fresh pasta, bread, and focaccia.