100% ITALIAN GOURMET PASTA WITH QUINOA

Simply our specialty. History is part of this product that is born from the balanced and well-studied mixture of our Italian semolina and our naturquinoa quinoa, where the use and knowledge of this cereal accumulates centuries. In order to enjoy the genuine aroma and texture of this very special and traditional ingredient, we have developed different forms of pasta with which to create new and tasty recipes. It is the pizzocchero, a short and quite thick tagliatella, the best possible expression for this union of exceptional raw materials. 1. Making the dough In the first container of the dam, the durum grain semolina and/or the quinoa flour are introduced, depending on the product we want to obtain. Immediately afterwards, a homogeneous hydration of the cereals is continued manually. At this precise moment, internally, the process of creating the proteins that serve to maintain the shape and give structure to the final product begins. 2. Paste formation The “pastaio” decides when it is time to transfer the dough into the second container of the dam. Successively, the molding of the sturgeon pasta begins through bronze molds, with which we obtain the desired shape. Casting with bronze means obtaining a paste with a rough surface, an indisputable quality indicator. 3. Pasta drying This stage is one of the critical points to obtain high-quality pasta. For this reason, Pasta Negri has chosen a slow static drying process at low temperature. Depending on the pasta format, drying can last from 12 to 24 hours, at temperatures that do not exceed 50 °C, in order to preserve the nutritional and organoleptic properties of the chosen raw materials. 4. Product preparation The packaging is also done manually: each package, individually, is filled, weighed and heat-sealed, thus allowing us to carry out an exhaustive control of the final product. BENEFITS Pasta with a high content of fiber, protein, omega and antioxidants AVAILABLE FORMS - Caserecce - Fusilli - Lilies - Radiator - Penny - Rigatoni APPLICATIONS Gastronomic preparations and salads TIPS FOR PREPARATION 1- Put the water to boil with plenty of salt. 2- When the water starts to boil add the pasta 3- Cook the pasta between 6-8 minutes INGREDIENTS Wheat semolina (whole grain flour type 00), hydrolyzed quinoa flour (20%), and water STORAGE CONDITIONS Store in a cool place protected from light. Once opened, close the container well to preserve the quality of the product. Packaged in Spain in a protective atmosphere, 100% recyclable bag WEIGHT 500 grams or bulk box of 10 kg Origin Spain Do not wait any longer to try it and fall in love. Naturquinoa I Food for the future "we are what we absorb from what we eat"