The comparatively large noodles and quality of ingredients (durum semolina and mountain spring water) of Mia Emilia’s Strozzapreti pasta offer a unique texture that allows the sauce to not only coat but be absorbed into the noodle.  As you bite down, the fullness of the flavor in the wheat and the sauce combine into an experience you have to savor.  The pasta makers at Spighe Molisane adhere to tradition, making this special pasta out of durum wheat semolina and water, without eggs.  The water comes from the Matese mountains between the regions of Molise and Campania in Southern Italy.  A...