a spoon of garlic fl avoured extra virgin olive oil and a pinch of Peperoncino.
Our pasta is made with durum semolina flour and water. This practice together with extrusion and drying methods assure a higher special quality. Dried short cut pasta often has ridges on the surface to hold onto the sauce. These ridges and bumps are created during the extrusion process, when the pasta is forced from a copper mould and cut to desired length before drying. Traditional pasta is allowed to dry slowly,