Maccheroni has been around for centuries. Their history can be traced back to Arabic rule in Sicily. At that time, the pasta was empty in the middle, making it dry faster. Maccheroni has a smooth surface. Maccheroni are always a success, both with vegetable sauces and creamy sauces with cream and cheese. Finish the creamy sauce with nuts or spices to give it your personal touch. Also combine them with a pesto of dried tomatoes, black olives, anchovies, capers and garnish with fresh buffalo mozzarella.
Durum wheat semolina, water
