“Pasta of the Past” takes us back to the days when spaghetti was laid out on canes to dry in the sun. Today, we call them Spaghetti Extra—spaghetti with the heads still intact, just as they appeared when drying. In “Pasta of the Past” , we rediscover the flavors of long ago, with semolina Matassa pasta made using the historic Cocco Matassatrice, and traditional regional shapes like Trofie, Orecchiette, and Strozzapreti.
“Pasta of the Past” takes us back to the days when spaghetti was laid out on canes to dry in the sun. Today, we call them Spaghetti Extra—spaghetti with the heads still intact, just as they appeared when drying. In “Pasta of the Past” , we rediscover the flavors of long ago, with semolina Matassa pasta made using the historic Cocco Matassatrice, and traditional regional shapes like Trofie, Orecchiette, and Strozzapreti.
