With 20% chestnut flour mixed into the dough, this tasty pasta is typical of the mountains and served at many ski resorts during the holiday season.
In Apennine mountains it’s served with melted butter and sheep’s milk ricotta, but it’s very good with meat ragu.
INGREDIENTS: durum wheat, chestnut flour 20%
COOKING TIME: about 5 minutes
BEST BEFORE: within three years after the date of production