Four mini pasta shapes (tubettini, penne, fusilli and farfalle) made with stoneground durum wheat semolina: richer in protein, vitamins and fibre. The flour used to make the pasta is ground slowly, without overheating; in this way the flavour is even more delicious, the pasta tastes of freshly-baked bread (it also preserves a good part of the precious wheat germ). To avoid having any leftover pasta, different shapes can be cooked mixed together (they have the same cooking time).
A cooking tip: stir the pasta delicately, and only after a few minutes of cooking, to avoid it breaking. Ingredients: 100% Semi wholegrain stoneground durum wheat