Wholemeal pasta of ancient Sicilian durum grains, milled with natural stone, bronze drawn with long drying at low temperature, obtained from a typically Sicilian ancient grain: the Perciasacchi variety.
Originally from Lazio, this pasta shape has now entered the national tradition and is mainly used with meat sauce and for the preparation of baked pasta.
(read on our blog "A good story, like pasta" )
Weight: 500 gr
ingredients: water, salt, whole durum wheat semolina (100% PERCIASACCHI variety)
Storage: 24 months from the production date, with expiry date indicated on the label
Cooking times: 10/11 minutes, in boiling water, already salted if necessary
Deadline: 22 June 2022
energy value in Kcal 364
energy value in KJ 1523
of which sugars 3,0g
of which saturated fatty acids 0,3g