Gigli Rosa (Bronze Die extruded)
Gigli is a pasta shape from Tuscany named after how it looks, like beautiful lillies! Also known as campanelle (little bells) this pasta tastes great with rich ragus or heavy ingredients which the shape can handle well! Bronze-cut for that beautiful porous texture to grab all the sauce, made with semolina, wheat flour, whole wheat flour & water, made in-house within hours of you consuming them! Cook in boiling salted water for 5-6 minutes or until al dente. Cook 90% in water and finish balance 10% in sauce!
(This week these are hued with fresh beets!)
PAIR WITH: Our pesto di pistacchi. Take it a notch up and make your own beet puree sauce, just cook down some garlic and onion in a bit of olive oil and add some pureed cooked beets. Stir in a bit of our pesto for a burst of flavour and finish off with some toasted pistachios and shaved pecorino or parmigiano.