Pasta of durum wheat semolina extruded through bronze.Cooking:15 min.
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Pasta of durum wheat semolina extruded through bronze.
You need for every 100g of product 1 liter of water.
We recommend using a wooden spoon and not metal in order to avoid interrupting the subtract heat to the water builing.
When the water boils submerge the product and add salt, 10g per 100g of pasta.
Stir occasionally to prevent the pasta from sticking.
We recommend to add a little of olive oil to prevent sticking special formats while cooking. Once you reach the cooking you can prepare the sauce.
Thanks to the bronze drawing, our product has a rough surface which gives it the ability to bind with different toppings and to keep al dente cooking.