PRODUCT DESCRIPTION
Extruding pasta through bronze dies ensures that a bit of texture remains on its surface, ready to hungrily grab onto sauce. Which makes Pasta Riscossa Spaghettoni, made from Italian durum wheat semolina and slowly dried after the extrusion process, a prime partner for both meaty ragùs and silkier sauces like former BA staffer Zaynab Issa’s Jammy Onion and Miso Pasta. Spaghettoni refers to the thickest spaghetti out there, so it’s extra fun for slurping too.
INGREDIENTS
Ingredients:
Durum Wheat Semolina, Water
