Description
Unghiette, small curved pieces the producer recommends for legumes and broths.
Pastificio Italyca produces them in Grottole, Basilicata, from organic durum wheat of the Matera hills, bronze-drawn and slowly dried. According to the producer, their shape makes them well suited to legume dishes and broths. Cooking time indicated by the producer: 10 to 11 minutes.
For restaurants and chefs. Serve them in a clear broth, in minestrone, or with lentils and chickpeas as a spoonable first course. They cook directly in the soup, which saves a pot and keeps the starch in the dish. A low-cost base for winter soups and children’s menus.
For specialty and Italian stores. Unghiette are a soup pasta with an unusual shape, a change from ditalini or stelline. They sell steadily from autumn to spring alongside legumes and stock. The organic wheat and the Basilicata producer give a distinct reason to choose them.
Specs: 500 g, case of 15, shelf life 36 months, organic, Basilicata (Italy).
