Tagliatelle N°52.The Caserecci sizes are pasta shapes made with handmade methods according to the customs of the old pasta-made masters of Fara San Martino. Hard wheat semolina and cold spring water bind in the grain, slow turning, to create a hard and homogeneous dough, and then the screw and the nut press the dough against the rough bronze wire.
Tubetti Rigati N°48.Rough Trafila formats are named after the Secret of Cocco Pasta: the bronze strip. All the bronze strings used by Cav. Cocco are circular and monochrome, and provide the pasta with all the roughness necessary to enhance the flavor of the sauces.