![Gramigna Paglia & Fieno by Morelli](http://www.fishyardnyc.com/cdn/shop/products/pagg_1_{width}x.jpg?v=1670428726)
Typical pasta from Emilia Romagna, with micro-perforation.
Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature.
With a distinctive fragrance both of grain and spinach, released during cooking, it cooks in just 5 minutes; ideal served with meat- and/or fish-based sauces with tomato.