Sogno Toscano PACCHERI ORGANIC ARTISAN PASTA - 500 gr / 17.6 oz Bag - Slow dry- Bronze dye- packed by hand. USDA Organic and GMO free

Description

• Slow dry- Bronze dye- packed by hand. USDA organic. GMO free.
• Ingredients: Organic durum wheat semolina, water. Contains gluten . It may contain traces of eggs and egg by- product.
• It's made from the finest quality durum wheat semolina with bronze dye, giving it an exceptional aroma, flavor, and consistency.
• Slow dried pasta is more flavoursome and easier to digest it feels much lighter when you have eaten it.
• A less constricted gluten mesh is easier for our bodies to break down and absorb. Furthermore, the slow drying process creates a pasta that evenly absorbs water during cooking. This means your pasta will cook more evenly and you can find the perfect 'al dente moment.
• Bronze Drawn: This is another really important term that means that the pasta have gone through a bronze cutter to shape the pasta.

With its roots beginning in the charming Tuscan hills, there lies an ancient pasta factory where traditional methods remain uninfected by modern technology and the social media revolution. Continuing pasta making techniques mastered over centuries, this factory produces the highest available quality pasta,Paccheri Organic Artisan. Weve drawn on centuries of experience, the techniques are woven into the history of Italy and vibrant in the communities today, to produce a pasta recipe to compliment an assortment of recipes, such as red pepper, basil and olive sauce, a marinara or any number of stunning creations. Our pasta is of a quality thats increasingly hard to find. Cooking Instructions Bring water to a boil, add salt as desired, cook for 11-13 minutes. Slow drying pasta is very simply pasta that has been given time to dry slowly. This is vital because by slow drying the pasta it means that the pasta is dried over a long time to let it relax when it dries. This is different to mass produced pasta which is heated to high temperatures which essentially cooks the pasta. When the pasta is dried quickly it becomes more brittle and is much harder to digest as well. Bronze Drawn: This is very important because normally the pasta goes through the machine slower and from the bronze cutter it gets a rougher texture. This rough texture is more pleasurable when you eat the pasta but also gives the pasta the rough texture to hold the pasta sauce. When you have finished a plate of bronze drawn pasta all of the sauce should have held onto the pasta and not be in the bottom of the bowl.

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