copy of Garganelli romagnoli

Artisanal pasta made with carefully selected raw materials. Only eggs from free-range farms where animal welfare is guaranteed are used, while the durum wheat semolina comes from southern Italy, where the grains have an amber-yellow colour and very high protein and nutritional values. The semolina is still processed today as it was 100 years ago, only with more advanced technology; bronze dies are used, which enhance the final roughness, also due to slow drying at low temperature. The forming machines, built and patented by Pastificio Ferrari itself, guarantee a unique and inimitable product in terms of sheet thickness, colour, shape, ridging and, above all, flavour.