Ingredients: durum WHEAT semolina, soft WHEAT flour, cage-free EGGS (20%), water, salt

Fresh egg pasta, typical of the Abruzzo cuisine, which consists of square section spaghetti. Their name comes from the tool with which they are made. A wooden board with steel strings on which the dough is spread and then, by pressing with a rolling pin, fresh pasta strings are obtained. It is a special shape that blends perfectly with ragu and meat sauces.