Hand made product, with crushed wheatgerm.
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These really special pastas are produced by introducing wheatgerm semola using a special traditional tecnic, that is the heart of the wheat grain, rich in flavor and active nutricius principles. This pasta is spread by hand on special frames and dried slowly at low temperature not exceeding 40 ° C, for more than 36 hours. At cooking, wheat slightly turns green water and gives back the pasta its authentic flavor.
These exceptional pasta can simply comes with a little olive oil from Nice and some olives, or some grilled artichoke hearts .... To give them even more character, add a few spoons of Bagnetta and some olives Nice Perrin !
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