Buckwheat Caserecce

Fresh pasta made with buckwheat flour.

Classic pesto, beef bolognese
up to 5 days in the refrigerator at max. 5°C
Fresh Pasta

The caserecce, a pasta that comes from Sicily, used to be prepared by wrapping the pieces of dough with the thin reed of a plant which gave it a spiral, winded shape. The modern, shorter format prepared with buckwheat flour has a rough surface that is ideal for classic and simple sauces.