These types of pasta are made with completely artisanal methods, rich in proteinic substances and with a very good cooking resistance. The pasta is bronze drawn obtaining a porous dough which favours the â”œâ”¤blendingâ”œâ•¢ with the sauce. Dehydration is a slow process (about 30 hours) thus maintaining the highest possible value of proteins, gluten and vitamins. A little extra virgin olive oil and parmesan cheese are enough to make a tasty and nutritious first course in the best Umbrian tradition. Our pasta specialities can be used in several ways, with tomato or meat sauce, gratinâ•¬Ã¿ with different types of cheese, or accompanied with herbs or fresh garden vegetables.