Our pasta is produced from durum wheat cultivated directly by the company.
Semolina and water are the only ingredients.
We use circular bronze die plates and we dry short pasta shapes at temperatures lower than 55° C, taking about 24 hours.
Tuffoli have a diameter of 26,7 mm and a length of 40 mm.
Their cooking time is between 10 and 12 minutes.
Semolina and water are the only ingredients.
We use circular bronze die plates and we dry short pasta shapes at temperatures lower than 55° C, taking about 24 hours.
Tuffoli have a diameter of 26,7 mm and a length of 40 mm.
Their cooking time is between 10 and 12 minutes.