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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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.