"Short pasta shape, the diameter is the same as Mezzani, ridges texture and oblique cut. Known and appreciated all over the world, they’re perfect for simple and fast first course and ideal for pasta salad or pasta timbale, to be enjoyed in company. Small curiosity: originally, the ribbed shapes were produced only for the markets north of Naples, they were in fact known as the “Roma use” pasta, while the “orthodox” Gragnanesi have always preferred smooth pasta. Perfect with: Vegetables, meat or cheese recipes Cook it like this: Boiled “al dente” into plenty salted water and mixed in a pan with sauce"