Divella Caserecce n.25
Divella Caserecce n.25: short twisted dry pasta with rolled edges by Divella (Divella Pasta di semola range, No. 25); ingredients: durum wheat semolina and water.
Divella Caserecce n.25 is short twisted dry pasta with rolled edges made by the Italian brand Divella. The product belongs to the Divella Pasta di semola range. In Divella's numbering the shape is No. 25: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: durum wheat semolina and water. Cooking time according to the official site: 8 minutes. Pack sizes: 500 g. Protein: 13 g per 100 g.
Spirals and twists trap sauce in their grooves, so they suit pesto, vegetable sauces and cold pasta salads. Classic dishes for this shape: pesto and pasta alla Norma. Allergens: gluten (wheat). As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 8 min |
| Main use | Pesto, pasta alla Norma |
| House range | Divella Pasta di semola |
How it connects to Pasta
Divella Caserecce n.25 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Divella Pasta di semola, Casarecce
Frequently asked questions
How long do you cook Divella Caserecce n.25?
8 minutes, according to the official Divella website.
What does n.25 mean in the name Divella Caserecce n.25?
It is the shape's number in the Divella catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Divella Pantacce n.19 · Divella Mezzi Occhi di Lupo n.20 · Divella Canneroni Rigati n.21 · Divella Elicoidali n.22 · Divella Cannerozzetti n.24 · Divella Zitoni Tagliati n.31