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Scialatielli pasta of Pastificio Pagano are a typical pasta format of Amalfi. Their format is that of shorter strips of spaghetti, wider and somewhat irregular rectangular cross-section.
Pasta format suitable for preparation of main dishes of 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.