Showing 19–21 of 21 results

Traditional Line – Rigatoni

2.60

100% Sicilian durum wheat semolina pasta. Porous surface, given by bronze drawing. Firm texture given by the quality of our semolina. Dried slowly at low temperature.

 

COOKING TIME – 10 minutes al dente.

NET WEIGHT – 500 g.

Traditional Line – Spaghetti

2.60

100% Sicilian durum wheat semolina pasta. Porous surface, given by bronze drawing. Firm texture given by the quality of our semolina. Dried slowly at low temperature.

 

COOKING TIME –  9 minutes al dente

NET WEIGHT – 500 g.

Traditional Line – Spaghettoni

2.80

100% Sicilian durum wheat semolina pasta. Porous surface, given by bronze drawing. Firm texture given by the quality of our semolina. Dried slowly at low temperature.

 

COOKING TIME –  12 minutes al dente

NET WEIGHT – 500 g.