Durum Wheat Semolina Pasta ( TUBETTINI ) 500 g. (1.1 lb.)

The grains we have chosen are sown and ripened in the hot Pugliese sun, where the air is fresh and clean and the land is naturally fertile, treated only with love. Which durum grains do we use? Mainly Marcus Aurelius, known for its protein content, combined with the ancient Saragolla grain, Antalis and Iride: each variety has the right characteristics to create the highest quality blend of hard grains. "In our pasta factory, time plays a fundamental role. The extrusion for example, takes place slowly at low temperatures using only bronze dies, which do not stress the dough. Keeping it tough and light-coloured but also producing dough that is rough and porous to enhance and trap the condiments. We guarantee a careful and meticulous drying process: which takes place at only 37 ° C over a 72 hours period, because only in this way can we keep the characteristics of the pasta unchanged.

Cooking Time 9 Minutes