Good durum wheat semolina and hen-eggs grown outdoors are slowly tied into the grain to create the dough that first crosses the circular bronze die where it becomes leafy and then laminated and cut into the historic Cocco matassatrice of the 1930s. The pasta thus produced today has the taste of homemade pasta from the past.
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The pasta "Cav. Giuseppe Cocco" is still an artisan product, it's worked in bronze drawing in the factory of Fara San Martino (CH), at the slopes of the Majella, where is a water with the characteristics suitable for making the best pasta. To this is added the first quality durum wheat semolina and a long and proper drying.
INGREDIENTS: Hard wheat semolina and fresh A category eggs from hens grown outdoors.
COOK TIME: 4 Minutes