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Our pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. We use circular bronze die plates and we dry Spaghettoni at temperatures between min. 36°C and max 46°C, taking 44 hours.
They have a diameter of 2.5 mm and a length of 260 mm. Their cooking time is between 11 and 13 minute
