Sapore di Sole Organic Durum Wheat Semolina Pici

Handmade in Tuscany! Only regionally produced durum wheat semolina and water are used to make the dough for this pasta. The traditional procedure of extrusion from bronze dies and low-temperature drying gives this pasta two much-coveted properties: it is particularly resistant to cooking and retains a firm texture and also allows creamy sauces to stick much better. It does not contain eggs and is therefore lighter and easier to digest - ideal for use in any recipe that calls for pasta!

Note: The manufacturer recommends - depending on your preference - a cooking time of 20 to 22 minutes.