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When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
500 in stock
|Dimensions||6 × 6 × 29 cm|
Durum wheat semolina, water
Clean the clams. Fry some chopped garlic and chili pepper in a large pan, and add the clams. Cover and cook up to when they open. Cook the Vermicelli and drain them when they are only nearly cooked and put them in the large pan with the clams. Finish cooking the pasta in the pan with the clams, using part of the pasta cooking water if necessary. Sprinkle with a generous amount of parsley and serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz