clessidrasrl.com
clessidrasrl.com
La Pasta Italiana
Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory. We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag! Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.
| Diameter | 25 mm |
| Length | 32 mm |
| Cooking | 11 min |
Ingredients
Durum wheat semolina
| Size |
|---|
| 500 g — bag × 20 |
| 500 g — bag × 24 |
La Pasta Italiana
Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory. We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag! Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.
| Diameter | 9 mm |
| Length | 35 mm |
| Cooking | 9 min |
Ingredients
Durum wheat semolina, dehydrated tomatoes, dehydrated spinaches
| Size |
|---|
| 500 g — bag × 20 |
| 500 g — bag × 24 |
La Pasta Italiana
Our pasta is made 100% in Italy in a big plant that collects the wheat grains with mills for processing durum wheat semolina and a pasta factory. We can control the product 360° from the raw wheat grain to durum wheat semolina and finally to the finished pasta in the bag! Our main advantage is that we buy the durum wheat and always have the means to control a regular blend of semolina flour guaranteeing a stable quality of pasta, each time we produce it.
| Diameter | 9.7 mm |
| Length | 40 mm |
| Cooking | 11 min |
Ingredients
Durum wheat semolina, dehydrated tomatoes, dehydrated spinaches
| Size |
|---|
| 500 g — bag × 20 |
| 500 g — bag × 24 |
La Pasta Italiana
Erregi is involved with a production of a traditional line of pasta from the heart of the Campania region. The 'Castello di Battipaglia' pasta extruded through bronze is made solely from durum wheat semolina and pure water. The extruding is a very important phase to get a good quality product — the dough is pushed through the "trafila", a special tool that determines the shape. Traditionally the "trafile" are made in bronze: the pasta extruded through bronze is a higher quality product because it has a rough surface, more suitable to hold the sauce. The drying process also enables a good grip and consistency of the dough.
Available formats
| Size |
|---|
| 500 g — bag × 10 |
La Pasta Italiana
Lasagne 100% durum wheat semolina.
| Length | 160 mm |
| Width | 75 mm |
| Thickness | 0.95 mm |
| Shelf-life | 36 months |
Ingredients
100% durum wheat semolina
| Size |
|---|
| 500 g — box × 6 |