Bavette di pasta fatta in casa con uova ruspanti
Bronze extruded pasta
This pasta is made with flour and selected semolina and is processed using traditional methos and with bronze dies. This methodology creates on the product a nice rough surface, ideal for a good absorption of the sauce which, penetrating into the pasta, makes it even more flavorful and tasty.
Slow drying for a unique taste
Drying at low temperature, 45/60 ° C, provides the pasta to keep alive all the minerals and vitamins, as well as to characterize a superior flavor and aroma. Long dry gives pasta the “risk of being able to overcook.”
Ingredients: durum wheat semolina, eggs 20%, water.
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