Mixed Pasta Casareccia

Mixed Pasta Casareccia – The Perfect Disorder of the Neapolitan Tradition

The pasta that comes from the courage not to choose

There is a beautiful story behind the mixed pasta: it was born from the Neapolitan tradition of the “munnezzaglia”, the mixture of advanced formats that families collected and cooked together to waste nothing. What was a gesture of necessity has become over time an iconic dish, loved for its fascinating irregularity and for the unique ability to give different textures to each spoonful. The Pastificio Artigiano Cav. Giuseppe Cocco brings this tradition to Fara San Martino, elevating it with the artisan quality that distinguishes it.

The method that makes the difference

Like the entire Caserecci line, the Mixed Pasta is also born from a slow and respectful process. The selected durum wheat semolina is processed with cold spring water in a slow rotation knife, to obtain a firm and homogeneous dough. The screw and the screwdriver then push the dough against the rough bronze drawing, giving each format that porous and irregular surface that embraces the seasoning with an extraordinary grip.

The surprise with every bite

This is the irresistible charm of mixed pasta: you never know what your fork will find. A short piece, a long one, a thick one, a thin one — each with a slightly different cooking, each with its own texture. The result in the plate is a complexity of textures that no single format can offer, and that makes each bite different from the previous one.

The Neapolitan Sunday dish

Mixed pasta finds its maximum expression in the great Campania tradition: pasta and beans, pasta and potatoes, pasta and lentils, pasta and chickpeas. The mix of formats absorbs the broth of the legumes in an extraordinary way, with each piece bringing with it a slightly different flavor. But it is also excellent with rustic meat sauces or as a base for rich and winter soups.

Product Information

Manufacturer: Cav. Giuseppe Cocco — Pastificio Artigiano
Line: Caserecci — Craft Tradition of Fara San Martino
Package size: 500g
Cooking time: 7 minutes
Processing: Slow rotation gramola with cold spring water
Drawing: Bronze — rough and porous surface
Country of wheat cultivation: Arizona and Italy
Country of milling: Italy
Storage: Cool and dry place, away from moisture sources

Ingredients and Allergens

Durum wheat semolina, water. Contains gluten. May contain traces of eggs, soy and mustard.

Average Nutritional Values per 100 g of product

Energy 1507 kJ / 360 kcal — Fat 1.5 g (of which saturated 0.3 g) — Carbohydrates 70.2 g (of which sugars 3.4 g) — Fiber 3.0 g — Protein 13.0 g — Salt 0.01 g