This little-known pasta was traditionally prepared at homes in Southern Italy. It was literally knitted using knitting needles, which makes this long, swirled pasta so much more interesting. The area of Basilicata is famous for it’s long tradition of wheat flour production, going back as far as the 14th century, and Ferricelli from Vero Lucano is made with locally-sourced durum wheat for a pasta that’s richer, coarse, and more ridged, which means it hold sauces better.

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