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.
Even though this pasta is not grooved, these smooth penne are pleasantly coarse and can be paired with your most flavourful sauces.
Cooking time: 8/10 minutes in plenty of water.
Ingredients:Durum wheat semolina, water