Description
Casareccia originated in Sicily, but is also characteristic of other southern regions.
It is shaped like a small, smooth parchment, rolled in on itself and curved at the tip. Its name refers to its ancient, homemade origin, an interpretation of the "pasta busiata" from the Arab world, which was made from the thin reed of a plant that was once used to wrap pieces of dough.
Casareccia is suitable for classic ragù, but its smooth and delicately porous surface is an ideal base for all kinds of sauces, from traditional to simple sauces,
Nutritional values per 100g
Energy; 1490 kJ/ 351 kcal
Fat 1.5 g
thereof saturated fatty acids 0.3 g
Carbohydrates 69 g
thereof sugar 3.4 g
Protein 14 g
Fiber 2.9 g
Salt 0.01 g
It is shaped like a small, smooth parchment, rolled in on itself and curved at the tip. Its name refers to its ancient, homemade origin, an interpretation of the "pasta busiata" from the Arab world, which was made from the thin reed of a plant that was once used to wrap pieces of dough.
Casareccia is suitable for classic ragù, but its smooth and delicately porous surface is an ideal base for all kinds of sauces, from traditional to simple sauces,
Nutritional values per 100g
Energy; 1490 kJ/ 351 kcal
Fat 1.5 g
thereof saturated fatty acids 0.3 g
Carbohydrates 69 g
thereof sugar 3.4 g
Protein 14 g
Fiber 2.9 g
Salt 0.01 g
