Caserecce from Afeltra are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Caserecce are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Caserecce literally means homemade. It is a typical shape from Southern Italy.
Caserecce pairs well with red pesto sauce, especially the red pesto alla Trapanese.