Handcraft Pasta

Casarecce of durum wheat semolina cultivated in Tuscany

Romeo Artisan Pasta “Pasta for Passion”

Casarecce with durum wheat semolina cultivated in Tuscany, 500 g (lb 1.102) and 250 g (lb 0.551)

Casarecce Romeo come from a slowly bronze drawing that allows this kind of pasta to maintain all the particular consistency of this typical format. Durum wheat we used to realise this semolina is cultivated in Tuscany.

Casarecce Romeo are slowly dried at low temperatures, for ensuring the right roughness and consistency for mixing perfectly with every kind of sauce and/or seasoning, from the simplest to the most elaborate ones with meat, fish or vegetables. The particular consistency of this format exalt all the taste of whole wheat pasta.

The cooking time can vary from 5 to 7 minutes; for the genuine artisan pasta, for the fact that there are not standardised processes of production and that the mix of semolina varies according to the durum wheat semolina farmers that give us the raw material, it's advisable to have a direct cooking test by tasting pasta at the beginning of the minutes indicated as the cooking time (from 5 minutes for Casarecce).




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