$7 SGD

Pastificio Liguori is one of the oldest pasta producer in Italy with its origins dated back to 1795. Using only the best durum wheat from southern Italy and pure water coming from Lattari mountains, a spring water with peculiar chemical-physical characteristics that distinguish the unique flavour of Liguori pasta.

For the Pasta P.G.I. Le Tradizionali line the drying phase is faithfully reproduced, as in the ancient pasta factories of Gragnano. The result is a high-quality product with an inimitable taste characterised by the typical shapes of tradition.

Mafaldine is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm in width with wavy edges on both sides. It is traditionally prepared with light simple sauces such as ‘malfaldine con ricotta in bianco’ which contains sheep’s milk ricotta, lard and pecorino cheese or ‘con ceci’ with chickpeas or with Tropea onion sauce. However, you can also find them served with seafood or meat sauces.

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