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Hard grain semolina pasta with 1.2% sun-dried tomato and 0.5% sun-dried spinach
These handmade pastas are rich in protein, elastic, and excellent protein and elastic substances
Artisanally made, these pastas are rich in protein substances, elastic and with an excellent seal in the kitchen.They are drawn in bronze to obtain a porous dough that facilitates the "setting" with the dressing, while the very slow drying (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible. A little extra virgin olive oil and Parmigiano Reggiano are enough to make a tasty and nutritious first course, in the best Umbrian tradition. However, there are countless uses that can be made with our pasta specialties: topped with tomato-based sauces, with meat sauce, baked au gratin with fancy cheese, accompanied with fresh herbs and garden vegetables.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisan pasta we've ever encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Hard grain semolina pasta with 1.2% dried tomato and 0.5% dried spinach.
Hard grain semolina pasta with 1.2% dried tomato and 0.5% dried spinach
Artisanally made, these pastas are rich in protein substances, elastic and with an excellent seal in the kitchen.They are drawn in bronze to obtain a porous dough that facilitates the "setting" with the dressing, while the very slow drying (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible. A little extra virgin olive oil and Parmigiano Reggiano are enough to make a tasty and nutritious first course, in the best Umbrian tradition. However, there are countless uses that can be made with our pasta specialties: topped with tomato-based sauces, with meat sauce, baked au gratin with fancy cheese, accompanied with fresh herbs and garden vegetables.
They use a bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Hard grain semolina pasta with 1.2% sun-dried tomato and 0.5% sun-dried spinach
These handmade pastas are rich in protein, elastic, and excellent protein and elastic substances
Artisanally made, these pastas are rich in protein substances, elastic and with an excellent seal in the kitchen.They are drawn in bronze to obtain a porous dough that facilitates the "setting" with the dressing, while the very slow drying (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible. A little extra virgin olive oil and Parmigiano Reggiano are enough to make a tasty and nutritious first course, in the best Umbrian tradition. However, there are countless uses that can be made with our pasta specialties: topped with tomato-based sauces, with meat sauce, baked au gratin with fancy cheese, accompanied with fresh herbs and garden vegetables.
Located in Umbria, Italy, the Bartolini family makes some of the finest artisan pasta we've ever encountered. Their process is simple but perfect: handmade with selected wheat flour and delicate Italian spring water. It is drawn through bronze to produce a pasta texture that is then dried slowly for up to 30 hours
Hard grain semolina pasta with 1.2% dried tomato and 0.5% dried spinach.
Hard grain semolina pasta with 1.2% dried tomato and 0.5% dried spinach
Artisanally made, these pastas are rich in protein substances, elastic and with an excellent seal in the kitchen.They are drawn in bronze to obtain a porous dough that facilitates the "setting" with the dressing, while the very slow drying (about 30 hours) keeps the value of proteins, gluten and vitamins as high as possible. A little extra virgin olive oil and Parmigiano Reggiano are enough to make a tasty and nutritious first course, in the best Umbrian tradition. However, there are countless uses that can be made with our pasta specialties: topped with tomato-based sauces, with meat sauce, baked au gratin with fancy cheese, accompanied with fresh herbs and garden vegetables.
They use a bronze to produce a pasta texture that is then dried slowly for up to 30 hours
