Our dried pasta is handcrafted and obtained using the best varieties of Sicilian durum wheat.
The mixing water, coming from the clear Madonie springs, undergoes a microfiltration process that purifies it
further without the need for chemical reagents, thus preserving all its precious properties.
The semolina used, equipped with the UNI EN ISO 22005 “From the Field to the Table” Supply Chain Certification, guarantees authenticity
of selected Sicilian grains.
The production of dried pasta takes place in optimal microclimatic conditions (controlled temperature and humidity and purified air throughout the production area) and the maximum drying temperature is around 40°C with drying times reaching up to 48 hours for some formats. Ingredients: Durum WHEAT semolina, water. May contain SOY, MUSTARD.
Cooking method: Pour the product directly into boiling salted water and leave to cook for approximately 11 minutes after reboiling.
Drain and season to taste.