Organic pasta made with hard wheat semolina from LaSelva’s farm in the southern region of Tuscany, the Maremma. Extruded through traditional bronze dies and low-temperature drying, creating a textured pasta.
Origin: Tuscany, Italy
Cooking suggestions: Pasta with a slightly rough surface which allows sauces to adhere better. Suitable for many recipes. Cooking time: 10 minutes.
Ingredients: Organic durum wheat semolina, water