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The mixed paste (or ammiscata) Pastificio Pagano comes from the custom of putting together all the advanced clips from other pasta shapes and cook together. This type of pasta is very suitable for the preparation of the first compounds dishes, like the famous and tasty pasta with beans Neapolitan. Ingredients: durum wheat semolina and water (contains...
The Napoletani pasta of Pastificio Pagano are a typical Neapolitan pasta, characterized by a shape similar to a fusillo openFor its rifling it is a particularly suitable size for preparation of first piati with meat sauces, such as the typical Bolognese. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
Pennacce pasta of Pastificio Pagano, (or penne rifled) are a typical pasta format of Campania, characterized by the oblique cut "nib" and the outer grooves that enhances the ability to retain the dressing. pasta format suitable for the preparation of pasta with tomato sauce. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta...
The Casarecce pasta of Pastificio Pagano have a smooth format and rolled on itself like a small parchment, curved towards the tip. pasta format suitable for the "classic" sauce, although the smooth and porous surface provides an ideal support for every type of sauce. Ingredients: durum wheat semolina and water (contains gluten) Features: bronze-cut pasta
Pappardelle pasta of Pastificio Pagano have a format similar to the pasta noodles (tagliatelle), but with a much higher width. Pasta format suitable for the preparation of baked pasta or pasta with red sauce or white. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze
Scialatielli pasta of Pastificio Pagano are a typical pasta format of Amalfi. Their format is that of shorter strips of spaghetti, wider and somewhat irregular rectangular cross-section. Pasta format suitable for preparation of main dishes of fish. Ingredients: durum wheat semolina and water (contains gluten) Features: pasta extruded through bronze