Our artisan pasta ("Spaghetti", "Penne classiche®", "Spaghettini" and "Maceroni di Toscana®") is obtained by slowly kneading the best durum wheat groats with cold water through bronze drawing, which Makes it rough and then dried to "low temperature" (33-36 ° C) for about 50 hours (depending on weather conditions).
The result is a tasty pasta and good porosity that allows to absorb good condiments.
Only the members of the family work in the pasta factory, combining a long professionalism with the passion of continuing to produce pasta in accordance with Italian craftsmanship tradition.
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