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Stefano
Sbiroli Spaghetti al Nero Pasta
Stefano
Sbiroli's Squid Ink flavoured pasta is of the highest quality and is pale black in appearence. 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 500g Bags
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