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Pasta Negri Pizzoccheri Artesanal Bio 350 grs

Pasta Negri

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 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 to cook to firm, but it does not last.
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€3.34

Characteristics of Pasta Negri Pizzoccheri Artesanal Bio 350 grs

22882

Data sheet

Type
Todos los productos
Country
Italy
Region
IT-Lombardía
Productor
Pasta Negri
Volumen
350 grs
Description
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 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 to cook to firm, but it does not 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.
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Productor

Pasta Negri

Pasta Negri
Pasta Negri di Negri FrancescoVia Nazionale, 19. 23030, Chiuro (SO), Italia
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