Benedetto Cavalieri Italian Pasta - Ruote Medie 500gr

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Benedetto Cavalieri Italian Pasta - Ruote Medie, known also as "Crazy Wheels", have long gained a cult status among Cavalieri's several pasta formats. An irregularly perfect artisanal masterpiece. Available in pack of 500gr.

Reference F01A010

AVAILABILITY : Out of stock

Benedetto Cavalieri Italian Pasta - Ruote medie or ruote pazze (In english called "Crazy Wheels" ) won the prestigious Oscar of the National Association for the Specialty Food Trade at New York Fancy Food Show.

Benedetto Cavalieri "Ruote medie" pasta is produced with a blend of the best durum wheat semolina.

The processing method is called "delicate": a long kneading, a slow pressing, drawing and drying at a low temperature.

Wheel-shaped but not perfectly circular, their porous "texture" absorbs any kind of sauce.

The three different thicknesses - crown, hub, and rays - guarantee a distinctive chewing sensation, similar to chewing a crumb and crust bread.

An unforgettable palate experience, give it a try with cauliflower and olives.


durum wheat semolina

Underlined items are allergens; they contain gluten.

NUTRITION INFORMATION (values per 100 g of product):

  • calories: 355 kcal (1490 kJ)
  • fat: 1.5 g (of which saturated fatty acids: 0.3 g)
  • carbohydrates: 71.5 g (of which sugars: 3.6 g)
  • fiber: 2.5 g
  • proteins: 12.5 g
  • salt: 0.00 g

Available in a 500gr pack.

Benedetto Cavalieri Italian Pasta - Ruote medie have gained a true cult status among the production of this Maglie Pasta "Factory".

The fantastic quality of Ruote Medie is mentioned in Ozpetek’s movie “Loose Cannons”.

In Salento tradition, they are called Crazy Wheels because of their irregular shape.

This pasta does not twist out of shape after cooking and allows sauce to perfectly cling in.


The ancient familiarity with the wheat has allowed the Cavalieri family to get to really absolute levels of delicacy for the pasta. Le Calandre, the Massimiliano Alajmo's restaurant awarded with three Michelin Stars, has a dish dedicated to Benedetto Cavalieri's pasta. Ferran Adrià, the Catalan chef known for molecular gastronomy, keeps studying Cavalieri's pasta in order to invent new unstructured dishes. The Best magazines mention it as a pasta of superior level.


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