Pasta extruded through bronze

Pasta extruded through bronze

Extruded through traditional 'bronze dies' creating a textured pasta with a rough surface, allowing sauces to stick for a fuller flavour. Have selected Italian durum wheat semolina to produce a traditional, porous bronze-die pasta. Pasta made using this method has a rough surface which allows sauces to stick during cooking for a fuller flavour. The colours red and green are given by the addition of natural ingredients such as spinach, and tomatoes dehydrated.

Fusilli
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The pasta used for the fusilli is made from Durum wheat. It is a tricky wheat to work with compared to other varieties because it requires hot water (190°F hot) to release the gluten and integrate the wheat and liquid to form a smooth pasta. Once the pasta is formed into sheets and allowed to cool, it's rolled to a thickness of three-eighths-of-an-inch and then cut into thin ribbons.
Maccheroni Rigati
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The Maccheroni rigati are produced from the best durum wheat semolinas of Sicily. They are rigorously moulded in bronze matrix, giving it its characteristic rough texture.
Penne Rigate
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Penne Rigate can be translated as "the pen with ridges", and this pasta's flavor, texture and ability to cling to sauce is something to write home about.
Fusilli Tricolore
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Fusilli tricolore comes in three colours: white (plain egg pasta), green (coloured with spinach), and red (coloured with tomato). The twists and turns are good for holding rich, chunky pasta sauces. 
Conchiglie
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Our pasta range is produced in Italy using expertise handed down to third generation pasta makers. Cook Italian pasta is made from 100% durum wheat semolina and shaped using bronze dies. 
Penne Lisce
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The penne lisce made with carefully selected, 100% Italian wheat, are mixed with water. bronze die extruded and dried slowly for up to 48 hours.
Even though this pasta is not grooved, these smooth penne are pleasantly coarse and can be paired with your most flavourful sauces.
Triangoli
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This pasta is made exclusively with Italian durum wheat from Sicily. The special bronze drawing process gives it a rough surface, making it perfect for absorbing sauces.
Caserecce
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Pasta of durum wheat semolina extruded through bronze and dried at low temperatures.
Cooking time: 8/10 minutes in plenty of water.
Ingredients:Durum wheat semolina, water
Triangoli 5 colori
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This unique pasta consists of natural colors created from durum wheat flour, red bell pepper and spinach powders. The colors are retained after cooking to make a great plate presentation.