Description:
Same features of the traditional range, but unusual shapes and... surprising colours. We go from long spaghetti to bucatini, from fusilli bucati to ziti (did you know that in Puglia, where the name was coined, ziti is referred to the word spouses, because in the past they were eaten only during wedding parties?), from the unique farfalle to mafaldine (called in this way to honour the queen Mafalda of Savoia), from fidellini to tagliolini (in the soup, amazing!), to tricolour pasta, dedicated to our beautiful country: farfalle, penne, spirali and conchiglie in three different colours, those of our Italian flag.
Product of Italy
ARLECCHINO NOODLES
Process
Cook the green noodles in plenty of salted boiling water for the suggested cooking time indicated on the package, so the pasta will remain "al dente" bite. In a non-stick aluminium pan warm up the oil. Cut the red onion and brown it in the pan. Cut in small pieces the grilled peppers and the ham in slices, pour them into pan and stir well. Add also the peas and stir. Add the ricotta and keep stirring. If necessary, add some water or broth to mix at best. Use a sprinkle of black pepper on top. Once cooked, drain the noodles in a pot and saute over high heat. Add the parmesan and serve.
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