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Pasta extruded through bronze
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Traditionally shaped Sicilian Durum wheat pasta, ideal for sauces, pestos or tapenades
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The dough is a search for a balance of several factors: the water temperature, the flour from durum semolina and climatic conditions through which you can make the best possible product every day.
Another quality factor is the pressure through bronze dies. This manufacturing process gives a rough surface, which later mixes so well with the sauce.
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