Pastificio Sibiroli makes artisan pastas and this peperoncino linguine is a perfect example.
This pasta is produced with traditional Italian methods including the use of bronze dies and long, slow drying. Combine this proven process with quality regional flours, eggs and flavorings and you have a truly special pasta. (See Artisan info below for more information.)
Long beautiful strands of pasta flavored with real Italian peperocino are just the right size to pair with an all’Amatriciana sauce. Simple and classic. Or an out-of-this world shrimp fra diavalo. It also adds just a nice bit of flavor and intrigue to a traditional Bolognese dish. You will be surprised how versatile this peperoncino linguine is.
The difference between this real Imported pasta is remarkable. I challenge you to taste side-by-side with a grocery store “imported pasta.”
Pastaficio Sbiroli is a traditional pasta maker in Bari--the capital of the Puglia region. They are known for having the best flour in all of Italy! A handed-down tradition of slowly mixing the flour and water together and extruding through bronze dies is followed by a lengthy slow drying which produces superior pasta. Approximate drying time is 40 hours. This cold and slow drying procedure is expensive, but guarantees the products digestibility, the retention of proteins, amino acids, and preserving its fabulous taste! This is NOT your grocery store pasta "imported from Italy."
Comes in a beautiful package of 8.8 oz (250 g).( Makes a wonderful hostess gift paired with a sauce or bottle of olive oil!) Store in pantry. Cooks up to a perfect al dente in just 5 to 7 minutes. Every time. Really.
Pasta fra diavalo is a snap with this peperoncino linguine. Saute garlic and onion in pan with olive oil. When softened and fragrant add diced tomatoes and a splash of wine. Add a small pinch of red pepper flakes and simmer for about 15 minutes. Toss in peeled and deveined shrimp and cook on gentle heat just until opaque. Cook pasta in salted water for 5 to 6 minutes. Drain--reserving a hearty cupful of cooking water. Toss pasta with sauce and add pasta water as needed to make sauce silky. Pour a hearty Chianti and enjoy!