Ridged tubes of pasta almost as wide as they are long, with furrows down the outside. Rumoured to be hard to find and unlikely to be appreciated outside of Rome, this stylish number is making its debut in Yorkshire.
Made in 2 days not 2 hours
Mass manufactured pasta takes two hours to make, arriving as flour and leaving in a plastic bag. Ours takes two days. We dry our pasta slowly overnight, at low temperatures, allowing the dough to gently mature and develop flavour.
Large factories create shapes using Teflon plastic; we use traditional bronze metal dies. They are heavy, expensive and absolutely magical! Each piece of pasta has a wonderfully rough surface – allowing them to cuddle and absorb sauces, creating beautiful, cohesive dishes of food.
No bright yellow, shiny pasta swimming around in the bottom of a bowl here!
INGREDIENTS: Wheat flour with vitamins and minerals (calcium carbonate, iron, niacin (B3), thiamine (B1)).
For allergens see ingredients in bold.
Typical Values Per 100g as sold.
Energy 1424kJ / 340kcal
of which saturates 0.2g
of which sugars 1.4g