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For this spiral pasta, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. The strong pressure gives the pasta a high density, which accounts for its excellent cooking and bite strength. Due to the slightly porous surface, the pasta combines beautifully with pesto or delicious tomato sauces after cooking...

Treccine are pasta in the shape of twisted plaits, where two strands of dough are joined together in a spiral. Their rough surface makes them ideal for sauces, especially tomato or creamy sauces. Using traditional methods, the dough made from durum wheat semolina and water is pressed slowly and under high pressure through perforated bronze discs. No egg is a...