Description
xTypical pasta from Rome. Produced with Italian durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature.
It cooks only in 11 minutes, ending up with a 4.4-millimetre diameter.
With a rough, dense finish, this pasta releases the starches required to allow it to be tossed in the pan at the final stage, thus blending perfectly with all types of sauces.
It cooks only in 11 minutes, ending up with a 4.4-millimetre diameter.
With a rough, dense finish, this pasta releases the starches required to allow it to be tossed in the pan at the final stage, thus blending perfectly with all types of sauces.
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