A childhood favourite, this Regina dei Sibillini Maccheroni (or Moccolotti) is bronze cut and dried at low temperature, made using only locally grown ingredients from the altitudes of the Sibillini National Park, in the Marche region of Italy. Porous, thick, delicious, this artisan pasta is perfect with one of the most traditional Italian recipes: 4 formaggi (four cheeses, or Mac & Cheese).
Lenght: 45mm
Diameter: 16mm
Cooking time: 9-11 min
Boil abundant water, add salt, then throw in the Maccheroni and cook for at least 9-10 minutes (al dente). Try it, and depending on your taste, if you like it slightly softer on the inside, leave it for a couple of more minutes.
Drain, throw in the pan with the sauce, toss at high heat. Add a good amount cheese, extra virgin olive oil if needed, and enjoy!
Durum WHEAT semolina, water (allergens in CAPS). Made using wheat grown and processed in the region of Marche, Italy.
Regina dei Sibillini is a company born in Montefortino in the Marche region that produces pasta using only durum wheat from its own land in the National Park of the Sibillini Mountains. A rare choice, that of durum wheat in a mountain environment (600 to 900 above sea level), which together with direct cultivation and artisanal processing methods, allowed Regina dei Sibillini to create a unique and high quality product.
The mountains, the water, the air, and the determination of doing things with care are all elements you can taste in this incredible pasta.
