A childhood favourite, this Regina dei Sibillini Maccheroni 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 one of the most traditional Italian recipes, 4 formaggi (four cheeses). So delicious!
HOW TO USE IT
Bring abundant water to boil, add salt and throw in the Maccheroni (or Moccolotti) and cook for at least 10-12 minutes (al dente). Try one, and chose to drain, or leave it for a few more minutes, to your taste. Throw in the pan with a sauce, toss at high heat. We love it as a 4 Formaggi (Mac & Cheese).
WHY WE LOVE IT
We love how the condiment fills the Maccheroni, making every mouthful a surprise. Our favourite part? They can be used to do "scarpetta", to mop the plate from the sauce like a pro. Be a true Italian and give back the plate sparkling clean!
INGREDIENTS
Durum wheat semolina, water (allergens in bold).
ORIGIN
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.
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