This durum wheat semolina pasta, made using premium-quality semolina, provides 14 g of protein per 100 g of pasta.
Thanks to a modern yet traditional production process, it is dried at a low temperature for 9 to 23 hours, depending on the shape, preserving the pasta’s natural organoleptic and nutritional qualities. The extrusion process creates a surface texture that allows the pasta to bind perfectly with any sauce.
