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 “blending” 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, gratiné with different types of cheese, or accompanied with herbs or fresh garden vegetables.