Although the name of globally known spaghetti was given in Napoli, genovese can be proud of invention of this pasta. Originally designed to fit in with the traditional Pesto Genovese, it is well suited to all sauces containing vegetables and fish. Thanks to its flattened cross-section and its slightly convex structure, it is really perfect in catching the sauce and reflecting all the flavour.
How to Cook: Cook for 12-14 minutes in boiling water
Recommended Menu: Pasta, linguini
How to Store: Store at room temperature