ORGANIC NOODLES

ORGANIC TAGLIATELLE 500 GR - COMPANY TESTA ITALIAN WHEAT Produced only with 100% Italian wheat. The wheat is grown in Molise and Puglia respecting the organic regime. The result is a semolina with excellent organoleptic properties. BRONZE DRAWING The circular bronze dies that make the surface of the pasta rough and porous. The roughness and porosity above all allow the pasta to absorb and retain the sauce better after cooking. Diameter 20 mm thickness 1.3 mm. LOW TEMPERATURE DRYING Drying and stabilizing the pasta is certainly an important step for the final quality of the product. The process takes place at low temperatures with reasonably long times ranging from 36 to 48 hours, depending on the format. In this way we preserve the chemical and physical characteristics of the pasta as well as excellent digestibility. Our low temperature drying method allows us to keep the vitamins, enzymes, proteins, gluten and all the other substances present in the semolina unchanged. In fact, at temperatures above 60°C, the pasta proteins and enzymes are altered and compounds can form which cause the pasta to become darker in colour. In particular, with high temperatures which are generally used to speed up the drying process, two essential amino acids such as lysine and methionine are also lost. ADVICE ON USE HOW MUCH WATER FOR COOKING PASTA? Pour 1 liter of water for every 100 grams of pasta into a pan and bring to the boil. HOW MUCH SALT TO ADD TO THE WATER? For every liter of water and therefore 100 grams of pasta, add 10g of salt. WHEN TO ADD SALT? Salt should be added when the water boils.