Typical pasta from Rome. Made with Italian durum wheat semolina, crafted using artisanal methods, bronze-drawn and dried at low temperature. Cooks in just 11 minutes, ending with a diameter of 4.4 millimeters. With a rough and dense finish, this pasta releases the necessary starches to allow it to be tossed in the pan in the final stage, thus blending perfectly with all types of sauces.