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£0.99 each
1 Since 1886 we select the best durum wheat produced in Italy and in the rest of the world and we use only the best eggs to guarantee a pasta with unique qualities and perfect cooking performance
2 Before being milled and kneaded, our wheat and eggs must pass strict quality controls in our laboratories to ensure we maintain our promise
3 The semolina we use to make the pasta is "coarse" to preserve the gluten integrity and to guarantee a "sweeter" taste
4 We use fresh grade A eggs, from free-range chicken, and we knead them immediately with the semolina to ensure consistency when cooking the pasta and an optimal share of protein 5 We use rough bronze drawplates, to make our egg pasta porous to better capture the sauce
6 We let the pasta dry slowly at low temperatures to preserve the organoleptic characteristics of our wheat and eggs
7 The egg Matassine are prepared with a thin layer of pasta that cooks in a very short time and is best served with the more delicate sauces
From father to son
Since 1886 we have been carrying on an important responsibility: our tradition of making pasta, without compromise, that we refine each single day and that allows us to bring the authentic pleasure of Italian cuisine all over the world.
1 Since 1886 we select the best durum wheat produced in Italy and in the rest of the world and we use only the best eggs to guarantee a pasta with unique qualities and perfect cooking performance
2 Before being milled and kneaded, our wheat and eggs must pass strict quality controls in our laboratories to ensure we maintain our promise
3 The semolina we use to make the pasta is "coarse" to preserve the gluten integrity and to guarantee a "sweeter" taste
4 We use fresh grade A eggs, from free-range chicken, and we knead them immediately with the semolina to ensure consistency when cooking the pasta and an optimal share of protein 5 We use rough bronze drawplates, to make our egg pasta porous to better capture the sauce
6 We let the pasta dry slowly at low temperatures to preserve the organoleptic characteristics of our wheat and eggs
7 The egg Matassine are prepared with a thin layer of pasta that cooks in a very short time and is best served with the more delicate sauces
From father to son
Since 1886 we have been carrying on an important responsibility: our tradition of making pasta, without compromise, that we refine each single day and that allows us to bring the authentic pleasure of Italian cuisine all over the world.
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Barcode | 8001250201041 |
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