Sourdough Pasta -Ziti from Fermentelli

Slow-fermented sourdough ziti from Fermentelli, 350g pack. Made with three ingredients (flour, water, yeast) and aged 72 hours for deeper wheat flavor and gentler digestion. Ziti's smooth tube shape is the classic choice for baked pasta dishes.

At a glance

• Weight: 350g
• Shape: Ziti, smooth tubes
• Ingredients: Flour, water, yeast
• Process: 72-hour cold fermentation
• Maker: Fermentelli Pasta

Best for

• Baked ziti, the Sunday-supper staple
• Anyone sensitive to conventional pasta who tolerates sourdough bread well
• Heartier red sauces, sausage ragus, and Sunday gravy
• Gifting a pasta-loving friend

How to cook

Boil in well-salted water 8 to 10 minutes until al dente, or slightly underdone if baking. Reserve pasta water before draining. For baked ziti, layer with marinara, ricotta, and mozzarella, then bake at 375F for 25 minutes.

Sauce pairings

Marinara, vodka sauce, sausage and peppers, baked ziti with ricotta, slow-simmered Sunday gravy.

Why fermented pasta

The 72-hour fermentation begins breaking down gluten and starches before cooking, which many people find easier to digest than conventional dry pasta. The process develops a slightly tangy wheat flavor closer to fresh sourdough bread.