There's all the Italian fantasy and originality in these Ruote Pazze, literally "crazy" or "wild" wheels...

These pasta, due to their particular shape, are well-suited for Bolognese sauces or various pesto.

Here's an original recipe that suits the shape of Ruote Pazze: Recipe for Ruote pazze with ricotta and tuna bottarga.

In a bowl, put the ricotta, add plenty of extra virgin olive oil. Cook the Ruote pazze pasta for 11 minutes, drain them, and set aside half a cup of cooking water, add it to the ricotta and pasta, mix well. Serve, finely chop the tuna bottarga and season to taste.

"I remember a workshop at Cavalieri where an Italian chef combined Ruote pazze, a Bolognese sauce, basil pesto, all sprinkled with breadcrumbs and Parmesan... it was sublime," recalls François, our pasta expert!

Cooking time: 13-14 minutes

Be sure to follow the cooking times for premium durum wheat pasta like those from Cavalieri. The times we provide are recommendations from Italians and therefore represent the minimum time to achieve al dente pasta. Don't hesitate to increase the cooking time by one or two minutes and ensure they are placed into boiling water and not water at a rolling boil!

Benedetto CAVALIERI is a legend in the Pasta world!
Since 1918, four generations have succeeded each other at the helm of the family business.
Located in Apulia, not far from Lecce, Benedetto Cavalieri perpetuates unrivaled expertise in crafting pasta from hard wheat with incomparable crunch.

The variety of wheat used and the terroir of Apulia certainly explain this difference. Everything is done according to a process that allows the pasta to flourish without being "brutalized" in the molds. Slow drying at low temperatures guarantees impeccable cooking resistance.

Until now, their pasta was almost impossible to find in France...

Origin: Italy

Quantity: 500g