up to 50 hours at a low temperature. It is after the pasta is fully dried that it is packaged. The result is a product with a much better mouth-feel, quicker coking time, and superior sauce holding pasta.
Coloured pasta: Italian farfalle
Durum wheat pasta
Cocoa pasta
Italian egg pasta: Piemonte tajarin
Flavoured pasta with Barolo wine
Pasta with black squid ink
Tagliatelle with truffle, with hot-pepper,
Lingue di suocera
Stuffed pasta: tortellini, agnolotti, cappellacci, ravioli,
Fresh