Pasta extruded through bronze

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By Gaetano Fabrizio C. (Malaga, Spain) on 03 March 2021 :

(5/5) 

Product rated : Maria Costanza Bianco Milazzo Eccellente

By Gaetano Fabrizio C. (Malaga, Spain) on 03 March 2021 :

(5/5) 

Product rated : Maria Costanza Rosso Milazzo Eccellente

By Erika M. (Melilli, Italy) on 03 March 2021 :

(5/5) 

Product rated : Benfatti biscuits with buckwheat flour and organic almonds Ho ordinato diverse tipologie di biscotti dello stesso produttore. Tutti...
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. ...

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.

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