Place of Origin
Semola battuta is a typical Apulian pasta traditionally prepared during the Easter period and perfect to be added to meat soups.
It is a type of fresh pasta of irregular shape, a size between half cm to 2 cm and of a golden yellow colour.
Semola Battuta is made with durum wheat flour, eggs, pecorino cheese, salt and parsley.
Once the dough is ready it is cut into small irregular pieces and allowed to dry.
Cooking takes place, in general, together with the soup.
Semola battuta is a great addition to a strong soup made with turkey or beef.