Tripoline, a long ribbon pasta with one wavy edge, are part of the long, curled, dried pasta family. This type of pasta may well have originated from the Campania region.
According to popular tradition, it was created in honour of king Victor Emmanuel II in Naples.
Its particular shape means that the curled part retains more sauce than the smooth part. One of the characteristics of all curled pasta is that, once cooked, the two surfaces have a different consistency.
Tripoline are excellent for preparing pasta dishes with meat ragùs. The recommended sauces should definitely include all those with strong, marked flavours, such as sauces prepared with game and offal.
Available in 500g pack.s
It is a shorter version of the classic Rigatoni, which is a typical type of traditional pasta from Rome, that has the characteristic ridged external surface and a large diameter and thickness.
The best condiments for Mezzi Rigatoni are meat or vegetable sauces provided that they are dense enough to work their way inside and be trapped by the ridges. Amazing with fish based recipes.
Available in 500g or 3 Kg packs.