Fresh italian pasta made with durum wheat flour.
Cortecce originates from the Salerno area close to Naples. Cortecce of Cilento is a type of homemade pasta made from durum wheat semolina and water. It has a short and wrinkled format, which resembles a carpentry swirl of which it takes its name.
Cortecce are a mixture between fusilli and gnocchi. The twisted shape of cortecce makes them perfect for holding sauces, whether it’s simple pesto or chunky sauces made from eggplant, ricotta and basil.
Store in the fridge. Once opened, consume within 2 days.
How to eat?
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