Homemade Pasta Spaghettoro Verrigni
The Verrigni factory owes its success to the high quality of the raw materials used and to the craftsmanship. After taking shape through the gold dies, the dough is made to dry inside the furniture room, with a duration that can reach up to three days. This procedure is defined as the prewrapping technique. The slow drying, at low temperature, for stadiums and in continuous movement, does not alter in any way the starchy food structure of the dough and its high nutritional value. As a result the handmade pasta Spaghettoro Verrigni is an authentic delicacy unique in its kind. The gold drawing gives the dough a new porosity, exalting its perfumes and crispness. The Spaghettoro Verrigni is also larger in size than the other spaghetti (about double the diameter).
TIPS FOR USE
Great to enjoy especially with your preferred seasoning. Cooking time 10/12 minutes in abundant salted water.
Durum wheat semolina, water.
Spaghettoro – 500g