Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Traditional Dried Pastas That Soak Up the Sauce

Fine Cooking Issue 55
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Among the many fine artisanal pastas that the specialty foods company A.G. Ferrari imports, those made by the Latini family in the Marche region of Italy are our new favorites. Following the traditional process, Latini’s semolina pasta is passed through bronze dies, which create a rough texture on its surface, and this helps sauce cling to the pasta. This pasta’s nutty flavor and firm texture will carry a dish.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.