Bronze extruded pasta
This pasta is made with flour and selected semolina and is processed using traditional methos and with bronze dies. This methodology creates on the product a nice rough surface, ideal for a good absorption of the sauce which, penetrating into the pasta, makes it even more flavorful and tasty.
Slow drying for a unique taste
Drying at low temperature, 45/60 ° C, provides the pasta to keep alive all the minerals and vitamins, as well as to characterize a superior flavor and aroma. Long dry gives pasta the “risk of being able to overcook.”
Ingredients: durum wheat semolina, eggs 20%, water.