Benedetto Cavalieri Pasta, 500g
This variant is currently sold out
Established 1918 in Maglie, Provincie di Lecce, in Puglia. Since the very beginning, Benedetto Cavalieri's focus has been on quality, using the most modern methods to create the perfect dough, and machinery to knead, press and extrude the pasta. Dried pasta used to dry out during transport, so to overcome this problem Benedetto Cavallieri introduced a modern method called "The Cirillo Method" that involved drying the pasta in dedicated rooms containing hot water radiators and huge ventilators. Since 2005, the Pastificio has served as the location of the University of Gastronomic Sciences of Pollenzo (Piemonte), attended by students from across 5 continents.
500g - 5 - 6 portions (80g - 100g per person)
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add pasta and cook for until al dente(cooking time indicated on packaging). Remove using a colander. Add the pasta to the pan with your chosen sauce. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Store in a cool, dry place and consume by use-by date.