Scarabocchio - 10 oz.
These short wavy ribbons are made on the same die as the Mafaldine pasta that is heralded by so many as one of our best. Meaning “squiggle” in Italian, Scarabocchio are short ( approximately 2” pieces) compared to their Mafaldine cousins, yet they maintain the look, texture, and absolute appeal. Use the Plain Scaraboccchio for your favorite pasta dish (warm or cold in a salad) and the Squid Ink Scarabocchio for your favorite seafood pastas.
Plain pasta is vegan. Squid ink pasta is NOT vegan. Pastas are not gluten-free. Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina.
Squid Ink Pasta Ingredients: Organic Semolina Flour, Squid Ink.
These short wavy ribbons are made on the same die as the Mafaldine pasta that is heralded by so many as one of our best. Meaning “squiggle” in Italian, Scarabocchio are short ( approximately 2” pieces) compared to their Mafaldine cousins, yet they maintain the look, texture, and absolute appeal. Use the Plain Scaraboccchio for your favorite pasta dish (warm or cold in a salad) and the Squid Ink Scarabocchio for your favorite seafood pastas.
Plain pasta is vegan. Squid ink pasta is NOT vegan. Pastas are not gluten-free. Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina.
Squid Ink Pasta Ingredients: Organic Semolina Flour, Squid Ink.
These short wavy ribbons are made on the same die as the Mafaldine pasta that is heralded by so many as one of our best. Meaning “squiggle” in Italian, Scarabocchio are short ( approximately 2” pieces) compared to their Mafaldine cousins, yet they maintain the look, texture, and absolute appeal. Use the Plain Scaraboccchio for your favorite pasta dish (warm or cold in a salad) and the Squid Ink Scarabocchio for your favorite seafood pastas.
Plain pasta is vegan. Squid ink pasta is NOT vegan. Pastas are not gluten-free. Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina.
Squid Ink Pasta Ingredients: Organic Semolina Flour, Squid Ink.
Grano Arso Pastas:
Grano Arso originates in and around the Puglia region of Italy. After harvest, farmers would torch the wheat fields, burning the dried chaff and any cast-off grain still in the field to nourish the earth when tilled under. Between torching the field and tilling it back into the ground, the poorest villagers would come and gather as much of the torched or burnt grain that they could, grinding it into a flour referred to as “farina grano arso”.
To make our Grano Arso pastas, we use 60% organic semolina and 40% organic semolina that has been roasted in the oven to a deep chestnut brown. This develops of depth of flavor reminiscent of toasted popcorn, grilled bread, and almonds. This aroma fills the kitchen both as we roast the flour and extrude the pasta. It’s safe to say that this pasta, traditionally the food of the poorest of the poor, has us drooling and exalting it as the jewel of our current lineup.
