Description
- Save on shipping cost: receive 2 delicious products with the shipping cost of 1 only! Artisanal quality Tagliatelle Nests and Black Squid Ink Tagliatelle Nests - autentic italian hand made pasta, traditional recipe from best italian pasta makers, made using bronze dies extrusion
- Made of best selected ingredients: durum wheat semolina - hard grain from organic agriculture. Durum wheat is the hardest of all wheat and has a higher protein content than other types of wheat. Pasta made from durum wheat is digested slowly. This helps you feel full longer and prevents you from overeating. Semolina improves kidney function, thanks to its potassium content.You will definitely feel a difference with cheap pastas made industrial way using teflon extrusion.
- It is bronze-extruded, which means that it is pushed through a bronze die in order to form the threads. It makes a large difference. The bronze die allows a higher pressure, which creates a far rougher texture and leave microstriations that capture the sauce when the pasta is seasoned and hence greater flavour-absorbency.
- "Slow drying process": 24-76 hours, bronze-die extruded pasta should be dried relatively slowly to ensure the best results and it also makes pasta more flavourful.
- Very easy to prepare: cook in salted boiling water for 6-7 minutes until "al dente" or "to teeth", drain water, mix ready pasta with any sauce you like. Toss with Parmesan cheese, add salt and pepper to taste, drizzle with a bit of extra virgin olive oil. Serve hot.
Artisan quality italian pasta this delicious Tagliatelle are made of best selected high quality durum wheat semolina or "hard grain", using bronze extrusion pocess, according to the traditional recipe of "maestri pastai". Bronze die extrusion is a traditional method of making pasta. Using bronze dies in the manufacturing process is said to ensure that the surface of the pasta remains rough, with what are called microstriations, so that it can best adhere to sauces. Bronze die extrusion demands a higher pressure than methods which use Teflon or other non-stick surfaces but is said to produce better results because of the smooth surface that results from lower friction die-surfaces. Traditionally, bronze-die extruded pasta should be dried relatively slowly to ensure the best results and it also makes pasta more flavourful. Modern methods of industrial production, which use Teflon and other non-stick surfaces, typically use much faster drying methods and that reflects on pasta quality which is very low.
