COLD-ROLLED PAPPARDELLE

Wholegrain, durum semolina, millstone grinded pasta. Traditionally kneaded with pure water and free range eggs. The dough is passed through micro-perforated rollers at a low temperature, thus obtaining the perfect shape, thickness and texture. The drying process takes place on looms at a low temperature between 35° and 40°

INGREDIENTS: durum wheat semolina, eggs and water.