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Pasta Negri Conchiglie Bio 350 grs
Pasta Negri
The mythical grayish Pizzocchero pasta, from Valtelina, Lombardy, is a mixture of Italian hard grain semolina and whole buckwheat flour that they make by hand in Pasta Negri. Conchiglie or pizzoccheri, call us classics, but we can't imagine a better pasta for a spoonful of pesto. Also tagliolini in a "gluten free" version. It takes about 11/12 minutes of cooking to firm up, but it doesn't last.
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€3.34
22881
Data sheet
- Tipo
- Todos los productos
- País
- Italia
- Región
- IT-Lombardía
- Productor
- Pasta Negri
- Volumen
- 350 grs
The mythical grayish Pizzocchero pasta, from Valtelina, Lombardy, is a mixture of Italian hard grain semolina and whole buckwheat flour that they make by hand in Pasta Negri. Conchiglie or pizzoccheri, call us classics, but we can't imagine a better pasta for a spoonful of pesto. Also tagliolini in a "gluten free" version. It takes about 11/12 minutes of cooking to firm up, but it doesn't last.
It goes without saying that Italians take the cake when it comes to pasta and it was not surprising that after tasting Negri's pasta, we fell in love with its impeccable and original line, made near the Dolomites. The family uses crystalline water from alpine springs, semolina and flour from biological production with molds like those of before, made of bronze for their mixtures. If we add pure air, wild nature and sensitivity to that, we have the perfect potpourri to get Coalla interested.
They offer us eight different styles: fusilli, maccheroni, spaghetti, conchiglie, pizzoccheri, lumaconi, caserecce and tagliolini and we take all of them, to turn each dish imagined into pyrotechnics, without having to fill the plate with additives that hide the flavor of Pasta. Of good pasta.
Read moreShow less
It goes without saying that Italians take the cake when it comes to pasta and it was not surprising that after tasting Negri's pasta, we fell in love with its impeccable and original line, made near the Dolomites. The family uses crystalline water from alpine springs, semolina and flour from biological production with molds like those of before, made of bronze for their mixtures. If we add pure air, wild nature and sensitivity to that, we have the perfect potpourri to get Coalla interested.
They offer us eight different styles: fusilli, maccheroni, spaghetti, conchiglie, pizzoccheri, lumaconi, caserecce and tagliolini and we take all of them, to turn each dish imagined into pyrotechnics, without having to fill the plate with additives that hide the flavor of Pasta. Of good pasta.
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The mythical grayish pasta Pizzocchero, from Valtelina, Lombardy, is a mixture of Italian hard grain semolina and whole buckwheat flour that in Pasta Negri they make by hand. Conchiglie or pizzoccheri, call us...
Add to cart
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The mythical grayish pasta Pizzocchero, from Valtelina, Lombardy, is a mixture of Italian hard grain semolina and whole buckwheat flour that in Pasta Negri they make by hand. Conchiglie or pizzoccheri, call us...
Add to cart
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Add to cart
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Add to cart