Dry Pasta Extruded Through Bronze


Bronze die extrusion has the merit of making even better a product that is already a worldwide gastronomic excellence: pasta.
It makes it porous, rough, able to better keep all types of seasoning.
The drying process is realizes at low temperatures and very slowly, which extends the time needed to produce the pasta, but at the same time ensures that all the nutritional properties of the durum wheat used are preserved.

Pasta shapes: scialatielli trafilati al bronzo, scialacedri (con aroma cedro) trafilati al bronzo

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