Showing 1–9 of 10 results

Traditional Line – Caserecce

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 – 11 minutes al dente.

NET WEIGHT – 500 g.

Out of stock

Traditional Line – Ditali Lisci

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 – 11 minutes al dente.

NET WEIGHT – 500 g.

Traditional Line – Ditali Rigati

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 – Fusilli

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 – Maccheroni Lisci

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 – 11 minutes al dente.

NET WEIGHT – 500 g.

Traditional Line – Maccheroni Rigati

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 – Mezze Maniche

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 – Penne Lisce

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 – 11 minutes al dente.

NET WEIGHT – 500 g.

Traditional Line – Penne Rigate

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.