long pasta is made with durum wheat semolina or fresh egg dough, following recipes handed down through generations. Each Italian region developed its own shapes and traditional sauces, giving rise to a unique gastronomic heritage. The pasta shape is designed to hold the sauce and enhance its flavours.
Use in cooking
long pasta is cooked in plenty of salted boiling water until al dente. It can be dressed with tomato sauce, ragù, pesto, fish sauces or simply butter and parmesan.
Preservation
Dry long pasta keeps for years in a cool dry pantry. Fresh pasta should be refrigerated and consumed within a few days.
Curiosity
long pasta is part of the great Italian pasta tradition, recognised as a cultural heritage and symbol of conviviality worldwide.