We use the brass wire-drawing to make the dough with semolina. Then, we let dry to low temperature. In this way we protect the nutritional, organoleptic and protein features of durum wheats which, with their toughness, can guarantee a perfect “pasta al dente” (cooked until just done) that can stay firm after cooking. The result is a really pleasant tasty pasta, easy to chew and easy to digest. Created for the gourmets happiness.
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