TYPICAL PASTA FROM MONTEPULCIANO – SIENA – TUSCANY

INGREDIENTS: italian durum wheat semolina, water.

ALLERGENS: gluten.

CONSISTENCY: excellent when cooked “al dente” and thicker than spaghetti.

COOKING TIME: about 19 minutes.

CHEF TIPS: add olive oil to the water and stir the pasta in the pot only after 4 minutes. Recommended amount for 4 people.

NET WEIGHT: 17,64 ounches – 1,102 pounds – 500 gr.