Slow-fermented sourdough ziti from Fermentelli, two 350g packs. 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
Quantity: 2 packs, 350g each (700g total)
Shape: Ziti, smooth tubes
Ingredients: Flour, water, yeast
Process: 72-hour cold fermentation
Maker: Fermentelli Pasta
Best for
A family-sized baked ziti
Two pasta dinners for a couple or small family
Sunday gravy and slow-simmered red sauces
Gifting a pasta-loving friend or family member
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.
