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The spaghetti of Pastificio Pagano have the long, thin shape and largest round section,. The surface and 'wrinkled due to the drawing in bronze, improving the ability to better absorb the seasonings.
Ideal for preparing pasta with red and white sauces, meat and fish.
Ingredients: durum wheat semolina and water (contains gluten)
Features: pasta extruded through bronze
Pagano Pasta family produces past like artisans did in the early 20th century: water and durum wheat semolina of finest quality are mixed together in skilfully measured proportions, which then follow a ""slow"" prodoction technique.
Bronze dies are used to create the pasta a rough, porous surface which allows to sauces of all kind to adhere to it. Finally, the pasta is left to dry slowly at a low temperature.