Selection of durum wheat semolinas, bronze drawing to retain sauces, slow drying at low temperatures. The result is a rough, tenacious pasta capable of releasing the necessary starches for perfect emulsification, a quality highly appreciated both in the restaurant industry and by cooking enthusiasts.
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Selection of durum wheat semolinas, bronze drawing to retain sauces, slow drying at low temperatures. The result is a rough, tenacious pasta capable of releasing the necessary starches for perfect emulsification, a quality highly appreciated both in the restaurant industry and by cooking enthusiasts.
