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| 6/7 min | 10 mm | 10 mm | classic |
Ditali
ORGANIC durum wheat semolina pastaOur pasta is produced with certified organic durum wheat and water from the Sibillini Mountains. We use bronze dies and we dry at an average temperature of 40 ° C, taking about 25 hours for short pasta and 40 hours for long pasta.
The Ditali are 10mm wide and 10mm long.
The cooking time is 6/7 minutes in plenty of salted water.
Weight per package > 500gr
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| 7/8 min | 43 mm | 12 mm | classic |
Fusilli
ORGANIC durum wheat semolina pastaOur pasta is produced with certified organic durum wheat and water from the Sibillini Mountains. We use bronze dies and we dry at an average temperature of 40 ° C, taking about 25 hours for short pasta and 40 hours for long pasta.
The Fusilli are 43mm long and 12mm wide.
The cooking time is 7/8 minutes in abundant salted water.
Weight per package > 500gr
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| 7/8 min | 48 mm | 9 mm | classic |
Casarecce
ORGANIC durum wheat semolina pastaOur pasta is produced with certified organic durum wheat and water from the Sibillini Mountains. We use bronze dies and we dry at an average temperature of 40°C, taking about 25 hours for short pasta and 40 hours for long pasta.
The Casarecce are 48mm long and 9mm wide.
The cooking time is 7/8 minutes in abundant salted water.
Weight per package 500gr
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From the memory of the golden fields, punctuated by the red of the poppies, we choose to encourage the organic production of local wheat, that short chain of the Piceno territory, creating a good pasta, sustainable for the environment in which we live and for those who buy it.
Our Classic and Wheat Grain Pasta
OUR ITALIAN PASTA
Water from the Sibillini Mountains is added to the semolina, and we use bronze dies wire-drawing and slow drying process to get a natural, healthy dough, whose simple ingredients are key factor in making a genuine, traditional italian pasta.
WHERE WE ARE
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