Rankų darbo makaronai Del Luca Rigatoni

Aprašymas

We choose the best raw ingredients because a good start helps the process.

Drawing Pasta with bronze after a slow kneading process is the best way to enhance the raw materials.

Pasta is dried flat in order to avoid stressing the protein lattice and to maintain the strength of the starch.

We dry it at a temperature of 40°C to protect the raw ingredients. The absence of thermal stress does not impoverish essential amino acids.