The taccozze are small sheets obtained by mixing durum wheat semolina and water. It is a type of pasta spread throughout Italy, and has different names depending on the region of origin: In the north it is called Maltagliato and in Tuscany, Pantaccia. In Molise it is called Taccozze and is usually served according to tradition, in beans and chickpeas. Since they are very hard it is advisable to cook them 5 minutes longer than the cooking time on the box to have a very good result!
Ingredient: 100% Durum wheat semolina
Net Weight: 500g
Suggested cooking time: 7-8 mins
Suggested Uses Storage Information This Italian pasta consists of medium-sized, flat-cut tubes with spiraling...
Suggested Uses Storage Information The Fusilli Spaccati is a short pasta tupical in southern...
Suggested Uses Storage Information The name "orecchiette" comes from the particular pasta shape that...