Casareccia, 17.6 oz


Casareccia, is a typical shape of southern Italy and was originally made by pushing the dough with a knife or a wooden pin. It is also known as cavatelli in some parts of Italy.

Ideal for Pasta e Ceci (pasta and chick-pea soup) or any other soup, as well as with a hearty meat ragù, with broccoli and anchovies, or with a rustic-style sauce.  

Cooking time: 10-12 min

Ingredients: durum wheat semolina, water

In stock

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