PASTA LA NOSTRANA MOZZO
$8.99
The bronze dies create small abrasions on the surface of the dough which result in a particular porosity and rough surface of the pasta. The roughness and porosity of the pasta collect all the flavours and colours of the sauce. Bronze drawing also requires the use of high-quality flours and very long drying processes. This process preserves the organoleptic quality and the nourishing properties of the raw materials.
Most industrial pasta factories dry the pasta for 3-4 hours at temperatures reaching 100° C, at the expense of the nutritional quality of the product. One of the main characteristics of top-quality pasta is that it is easy to digest, thanks to the enzymes that is stimulates. The organoleptic properties are enhanced by long drying cycles at low temperatures, which preserve the full and genuine taste of handmade pasta.
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