The Pasta: According to the Italian law “pasta secca” (dry pasta) can be made only with durum wheat semolina. At Baia Pasta, their organic durum wheat flour comes predominantly from the Rocky Mountains region of the US and is a blend of different flours. The grain is milled finely to allow a consistent extrusion. The extraction rate we ask of our miller is much higher than average (70% instead of 60-65%) in order to have a semolina richer in nutrients and minerals. Hence, the flavor of the semolina, exalted by our slow-drying and cold water kneading techniques, is deeper and more complex. The Cut - Ringlets (Casarecce): A rustic “homemade” cut, originally from Sicily. Work well in casseroles and are veryversatile. Has a nice oothsome feel.
16 net wt. oz
Ingredients: durum wheat, water
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