Sagne Incannulate – Manta

Salentine sagne incannulate, or twisted on themselves, are the pasta par excellence of traditional Salento cuisine. This name comes from the fact that they can be made using a cane to roll them.
The dough is made from durum wheat semolina flour and is generally seasoned with a chickpea sofrito, better known as "Ciceri e Tria".

Size 500 Gr.