The Caserecci sizes are pasta shapes made with handmade methods according to the customs of the old pasta-made masters of Fara San Martino. Hard wheat semolina and cold spring water bind in the grain, slow turning, to create a hard and homogeneous dough, and then the screw and the nut press the dough against the rough bronze wire.
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|Tipologia||Pasta Durum Wheat|
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, water.
COOK TIME: 13 Minutes