Originating from Bologna, these simple skeins of durum wheat semolina puff pastry (bronze drawn and dried at low temperature), are made without the use of eggs to meet even those who have specific intolerances. The sauce par excellence is "Bolognese" sauce but this format also goes well with the "Genovese", "Tomato and Basil" and "Tartufata" Rustichella d'Abruzzo sauce.