Selection of durum wheat semolina, bronze drawn to hold sauces, slow drying at low temperatures. The result is a rough, tenacious pasta that can release the starches necessary for a perfect emulsification. This quality is highly appreciated both in catering and by cooking enthusiasts.
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Selection of durum wheat semolina, bronze drawn to hold sauces, slow drying at low temperatures. The result is a rough, tenacious pasta that can release the starches necessary for a perfect emulsification. This quality is highly appreciated both in catering and by cooking enthusiasts.
