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in a 1 kg pack for large families. Following a traditional process, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. The strong pressure gives the pasta a high density, which accounts for its excellent cooking and bite strength. The pasta is then gently dried. Due to the slightly porous surface...

is pasta from durum wheat semolina. Following a traditional process, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. This pasta combines quickly with the sauce thanks to its rough texture. Delicious with pesto or tomato sauce...

Following a traditional process, the dough of durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. The strong pressure gives the pasta a high density, which accounts for its excellent cooking and bite strength. The pasta is then gently dried. Due to the slightly porous surface, the pasta combines beautifully with pesto or ...

Following a traditional process, the dough made from durum wheat semolina and water is slowly pressed through bronze perforated discs at high pressure. This gives the pasta a high density and thus a special cooking and bite strength. These farfalle wonderfully absorb the sauce thanks to the rough texture and are traditionally prepared with pesto or tomato sa...

Pipette Rigate are small, round, ribbed tubular pasta made from durum wheat semolina. Due to their shape and surface, the pasta, which resembles snail shells, absorbs creamy and chunky sauces well, but also goes well with salads. According to traditional methods, the dough made from durum wheat semolina and water is pressed slowly and under high pressu...