“Caserecci” formats are traditional pasta shapes crafted using artisanal methods inspired by the practices of Fara San Martino’s master pasta makers. The finest durum wheat semolina and cold spring water are slowly mixed in a kneader to create a firm, homogeneous dough. The screw and die push the dough through the rough bronze die to form a wide variety of pasta
“Semolina Pastine” are formed through the small holes of circular bronze dies, then carefully laid out on wooden frames to dry slowly in low-temperature static chambers.
The 250-gram box features large Caserecci formats such as Paccheri, Conchiglioni, Lumaconi, and Mafalda. Special attention is given to these bold, generously sized shapes—perfect for bringing distinctive character to both traditional and innovative cuisine.
