Sagne are a pasta shape typical of various Italian regions, especially Abruzzo and Salento, characterized by strips of fresh or dried pasta. Our sagne 'ncannulate (from Salento) are twisted pasta ribbons, reminiscent of wood shavings and holding sauce well. The basic dough is made with durum wheat semolina. Sagne 'ncannulate are excellent with rich sauces, such as meat ragù, or with fresh tomatoes, spicy ricotta, or chickpeas (Ciciri e Tria). A particularly traditional pairing in Salento is sagne with tomato sauce and pork ribs.