The main element in order to produce the best quality pasta is the “Semolina”. It is produced by grinding the heart of the hard grain. The quality of the pasta depends therefore, on the quality of the hard grain from where it has been obtained. With this, it is the importance of quality labor in making of the pasta. The remarkable quality of our grain is given from the great passion and dedication that our workers have with our company.
You will sense the quality of our pasta each time you prepare it for a meal. It is important not to overcook quality pasta. The outcome should be cooked enough to be firm but not soft known as “pasta al dente”. We know you will enjoy the quality of our pasta.
Types of available Pasta
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Spaghetti;
From the Italian word for strings; these round thin strands are our most beloved pasta shape.
Penne;
Diagonally cut tubular shapes with ridged surfaces.
Fusilli;
Hollow corkscrew or spiral shaped pasta.
Linguine;
little tongues in Italian. This narrow, flat pasta is a specialty of southern
Italy.
Pappardelle;
The classic broad egg noodle (about 3/4" wide), originally from
Tuscany (pah-pahr-DELL-lay). Most commonly served with meat sauces.
Mezzi
Rigatoni;
Literally, half rigatoni, a shorter version of rigatoni, is a versatile pasta shape, combining the heartiness of traditional rigatoni with a fun smaller size.
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