La Molisana Trafilata al Bronzo Pasta

• Rough, Porous Texture: The use of bronze dies creates a uniquely rough and micro-teared surface on the pasta. This differs from modern industrial pasta, which is often made with smoother, Teflon-coated dies.
• Superior Sauce Adhesion: The coarse texture of bronze-cut pasta allows sauces, seasonings, and olive oil to cling to it exceptionally well, resulting in a more flavourful and cohesive dish.
• Quality Indicators: This method is more time-consuming and expensive than industrial alternatives, which is why it is often highlighted on high-quality Italian pasta packaging.
• Better Al Dente Bite: The traditional production method, often combined with slow, low-temperature drying, helps preserve the gluten structure, contributing to an excellent al dente texture that doesn't stick or overcook easily. 

Product of Italy 

Expiry JUN 28