The Fusilloni of the Ancient Tuscan Pasta Factory is a bronze wire-drawn durum wheat flour pasta, produced in artisan bakery. Its protein content is 15%
The Ancient Tuscan Pasta Factory for this dough uses semolina, 60% came from the plantations located between Siena and Arezzo and the other 40% from Maremma. This selected durum wheat is fragrant and has a precious appearance. Its protein content is 15%.
The entire process of production is hand-made and meticulously detailed. The wheat arrives twice in a week in the bags of 25kg each and is used for daily production. The dough is made with the spring water from the hills. The wire drawing process entirely in bronze guarantees the working temperature’s reduction; low temperatures and long drying periods make a product more tasty, just like old times.
Semolina of Hard GRAIN, water.
Cooking time: 6/8 minutes.
The pasta must be cooked in abundant water, 1 liter for 100 g .; boil the water and add the salt, then put the desired amount of pasta, stir once and check the cooking to get the best result.
Keep in a cool and dry place.
Produced and packaged by the pasta factory: Vecchio Pastificio Toscano srl, Street of Marginone 90/a 55012 Santa Margherita (LU) Tuscany, Italy.