Benedetto Cavalieri first opened his pasta factory in 1918 and this superb family business continues to this day, within the same factory premises. The company's traditional 'delicate' or 'metodo delicato' method of production has not altered over the last 100 years; this involves a long kneading and pressing process, before passing the pasta mixture slowly through bronze dies and then drying at a low temperature for up to 48 hours. This method guarantees the preservation of the nutritional value of the durum wheat (proteins, vitamins and carbohydrates) but also gives the pasta its authentic taste and perfect consistency. 500g.
Durum wheat flour, water.
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