Spaghetini, MateriaPrima made for Lario 500 gm
It's a quality handcrafted product made by in Abruzzo by a family that have been making pasta in their "Pasticeria" since 1867. That's a very long continous family tradition that means they are very passionate pasta makers. The best high quality flour is also essential when you make pasta. They choose high protein flour and add water from the nearby national park. The gluten content of the dough needs to be high so that the pasta will easily stretch without tearing when it is run through the cutters.
Then once made the pasta needs to dry very slowly, over 36-48 hours at temperaures of around 40-45 degrees. This ensures that the pasta retains that just made taste and also the typical rough texture that gives good pasta it's mouthfeel and encourages sauces to cling to it.
In contrast larger more industrial production companies blast the pasta dry so that production is quicker. they need to use a different softer dough to do this. There is no short cuts for our poasta.
Buy a few packs and see.
|This product was added to our catalog on Wednesday 13 July, 2016.