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Stefano
Sbiroli Paccheri Pasta
Stefano
Sbiroli's pasta is of the highest quality with a pale colour and a
matt texture ideal for holding sauces and flavours. The production process
begins with the mixing of the durum wheat semolina and water in a large, noisy
steel press. Next the mixture is pressed and drawn through traditional bronze
rings to produce the various shapes. The drying process requires patience, at a
low temperature of 40-45C the short pasta takes 24 hours and the long pasta 36
hours to fully dry
Available in a 500g bag
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