Why irregular pieces? Because after breaking the pieces become adapted to soffisticated recipes or baking. It perfectly blends with vegetable sauces, or well – known sauces such as Neapolitan sauce or Bolognese. But it can be used with simple sauces too, with olive oil and capers, chording together to reach the true Italian taste.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 15 to 18 minutes