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The linguine pasta of Pastificio Pagano are of length similar to that of spaghetti, but instead of having the cylindrical shape, are flat.
Pasta format that favors the approach to sauces and condiments seafood.
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