Benedetto Cavalieri's 'Ruote Pazze' are made up of three parts (a central 'kernel', six 'spokes', an outer 'crown') featured each with a different thickness and texture.This is the reason that makes this pasta unfit for industrial drying:the Cavalieri family dries then the Ruote Pazze with a machine dating back to the '40s... The tactile sensation deriving from all this obsessive care, when bit, is articulated and complex; apt to fit all kinds of sauces.
SARDINIAN GNOCCHI - PASTIFICIO BENEDETTO CAVALIERI A traditional shape from Sardinia, really 'rough' and thick, deeply striped: it's gnocchi sardi, small tresure chest loaded with an unique texture, ready to receive and trap even the strongest of sauces. Try them with a pork or sheep ragout, or why not? In a cold salad, with vegetables and a robust olive oil
dry = The thin wheat-flour noodles called fideos came to Mexico with the Spanish. They're typically sold dried in bundles and broken into smaller pieces to use in casseroles or in soups like sopa de fideo.