The Manfredine have a shape (1) and texture that is just right for capturing and enhancing sauces, from the simplest (such as ricotta and olive oil, the dressing with which - in 1250 - the Sicilians offered them to their new king, Manfred, from whom the pasta gets its name) to the most elaborate (ragu) and other more “aristocratic” ones (pesto, and shellfish or fish sauces). The Manfredine - made with stoneground durum wheat - are also delicious in large pieces. Break them into 2 or 3 parts when you drop them into the saucepan and there you have it!
A cooking tip: stir the pasta delicately, and only after a few minutes of cooking, to avoid it breaking.
(1) …. they are a type of pasta that has a long, delicate production process: the lovely little “waves” require full attention from the master pasta-maker, both in the bronze dies and during the slow drying process.
Ingredients: 100% Semi wholegrain stoneground durum wheat