Producer: Stefano Sbiroli, Bari, Apulia (Puglia), Italy
Ingredients: Just durum wheat semolina and water
Size: 500g bag

Riccia is basically crimped tagliatelle. The "3D" element of the shape helps it to sit up in the bowl, rather than collapsing into a tightly tangled heap as ordinary tagliatelle can do. It also holds the sauce really well.

 

Stefano Sbiroli's pasta company in Bari and was started by his grandfather. The family have always insisted on only the best durum wheats grown in the area around Foggiano. The resulting pasta is of the highest quality with a pale, creamy colour and a matt surface texture that holds sauces and oil dressings really well. Traditional production processes are employed, involving the laborious kneading, drawing and shaping of the paste through bronze dies, followed by slow drying at a low temperature for up to 48 hours (some of the strands have "umbrella handle" ends where they've hung over a line to dry).