ARTISAN PASTA OF HIGH QUALITY'
Once upon a time there was Mastro Pastaio Forte, progenitor of the homonymous family who, far after the war, had started the production of artisanal pasta by selling it to family and closest friends. Over the course of a decade, the quality of the product made Forte pasta famous everywhere. Today Forte is a modern-concept pasta factory that combines innovation and tradition. State-of-the-art machinery and ancient production techniques guarantee the achievement of an excellent artisan pasta. Pasta forte is produced with the best selection of durum wheat semolina, using bronze dies and slow drying. The natural ingredients (water and semolina), the quality control of the entire production process, the cooking test and the packaging by hand, guarantee full compliance with the most ancient techniques of the Italian tradition of production and artisan pasta. The bronze drawing is easily appreciated on the palate, as it gives the pasta a rough surface. Pasta Forte, in fact, with its "wrinkled" surface, deriving from the superficial fermentation of durum wheat during drying, combines excellently with sauces and condiments, enhancing every recipe. Produced in full compliance with the most ancient techniques of the Italian tradition of artisan pasta production.
Stroncatura is a pasta with very particular characteristics, made with a mixture of wheat flour, rye and spelled, with a rough and coarse processing. It was once the result of the processing of milling waste. Made with 100% Italian wheat. Its particular rough consistency retains sauces and condiments very well, grandmother Ida recommends the classic recipe with spicy anchovies, capers, dried tomatoes and breadcrumbs.
IT IS POSSIBLE THAT THE CARTON PACKAGE WILL BE FOLDED FOR SPACE REASONS
INGREDIENTS: Whole durum wheat semolina, rye flour, spelled flour, barley flour, water.
Energy value 308 kcal/ 1291.8 kj
Fat 1.9 gr
Saturated fats 0.03 gr
Carbohydrates 59.8 gr
Sugars 3.0 gr
Dietary Fibers6.9 gr
Sodium 0.2 gr