The Strunactura is a typical regional dish, mainly produced in the plain of Gioia Tauro. This characteristic pasta shape is made with wholemeal durum wheat flour, which gives it a strong and intense flavour. Its rough and full-bodied texture makes it perfect for holding any type of condiment.
Uses in the kitchen
Struncatura is a pasta shape that lends itself to countless recipes. Traditional cuisine includes a condiment made with EVO oil, garlic, hot pepper, anchovies and breadcrumbs previously sautéed in a pan and made crunchy, the typical "ammuddicata" pasta. A very simple dish but with a unique flavor, to try! Obviously it is ideal with sauces and rustic pestos, or with spicy condiments.
Tips for perfect cooking
- Use 6 liters of water for 500 g
- Add salt and when the water boils, add the pasta.
- Stir occasionally.
- When cooked, drain and season as desired.
- Cooking time: 10-12 mins.
Ingredients: Whole durum wheat semolina, water.
Allergens: Cereals containing gluten.
Natural product, without preservatives and dyes.
- Keep away from direct sunlight and heat sources.
Pack of 500 grams
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