A great format for the everyday recipes, this Regina dei Sibillini Mezze Maniche pasta is made only from wheat locally grown in the Sibillini National Park, in the Marche region of Italy. Porous, thick, delicious, try this artisan pasta with a simple tomato sauce, and be ready to be amazed.
HOW TO USE IT
Boil abundant water, add salt, then throw the Mezze Maniche in and cook for at least 8-10 minutes (al dente). Try it, and depending on your taste, leave it for a couple of more minutes. Drain, throw in the pan with a sauce, toss at high heat.
WHY WE LOVE IT
We love how the condiment fills the Mezze Maniche, making every mouthful a surprise. They cook quickly, and can be tossed in a pan vigorously to make sure the sauce gets in all the right places.
Durum wheat semolina, water (allergens in bold).
We visited the beautiful Sibillini National Park in June 2017, spent two days with Alice & Moreno, learning everything there is to know around growing wheat and making quality Italian pasta. We are ecstatic to consider this a Gold Beetle Certified™ product.