ORIGIN: GRAGNANO, ITALY
This little known cut recalls a scroll of paper or papyrus (papiri in Italian). The folds of the “scroll” hold sauce well. The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Capelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
Cooking Time: 10 minutes