Vesuvio is a pasta version of Mt. Vesuvius, the stratovolcano in the Gulf of Naples best known for its eruption in the first century.
Serve with Bolognese sauce or in pasta salads.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
Ingredients: durum wheat semolina, water
Cooking time (al dente): 8 minutes