Pasta – Caserecci (bronze cut)
Ingredients:50% extra orange durum wheat flour (Italian import), 50% remilled durum wheat semolina (Italian import), water.
Net weight: 500g.
All our pasta are made by using the unique process of extruding through bronze dies and slow drying of 48 to 72 hours. This allows to create a rough dough and craft to hold the sauce beautifully and increase the resistance for a perfect al-dente cooking.